Roast pork sweet and sour

Ingredients for 2 servings:

• 200 g lean pork
• 1 egg(s)
• 1 tsp corn flour + 1 tbsp
• Salt
• 1 tsp rice wine + 5 tbsp
• 50 g cucumber(s), pitted
• 30 g leek
• 10 g ginger root
• 2 cloves garlic
• 1 tbsp sugar
• 1 tsp vinegar
• 100 g oil
• 2 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Gu Lao Rou (cooking class recipe)

First, cut the pork into thin slices, then into 3 cm long and 2 cm wide pieces. Mix the egg with 1 teaspoon of starch, 1 pinch of salt, and 1 teaspoon of rice wine. Stir in the meat. Wash the cucumber and cut into 4 cm long and 2 cm wide diamond-shaped slices. Trim and wash the leek, and peel the ginger and garlic. Also slice them. Mix the sugar, vinegar, 1 pinch of salt, 5 tablespoons of rice wine, 1 tablespoon of starch, and 1 tablespoon of water thoroughly. Heat a wok or frying pan. Add the oil and heat until hot. Add the meat and fry over medium heat until golden brown. Remove the meat. Pour the oil out of the wok, leaving a thin film of oil. Add the tomato paste, leek, ginger, and garlic to the wok, and stir-fry briefly. Add the cucumber slices and stir-fry briefly. Add the sauce and bring to a boil. Cook, stirring, until thickened. Add the meat back in and heat through again, but don’t overcook it, or the crust will become soft again.