Sweet and sour pork

Ingredients for 4 servings:

• 500 g pork, shoulder or belly, cut into 2 cm cubes
• 1 tbsp ginger juice, the juice can also be replaced with 3 tsp sherry
• 1 ½ tbsp soy sauce, light
• 500 ml oil
• 1 carrot(s), small, diced
• 1 bell pepper(s), red, diced
• 1 stalk(s) celery, diced
• 1 medium-sized onion(s), diced
• 1 cup(s) sauce, sweet and sour, (ready-made product)
• 200 g pineapple, diced
• 3 eggs, including the egg whites, beaten
• 1 tsp baking powder
• ½ tsp salt
• 3 tbsp flour
• 2 tbsp corn flour

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Kau Yook

Season the pork in a bowl with ginger juice (or sherry) and soy sauce. For the batter, mix the egg whites, baking powder, salt, flour, and cornmeal in a bowl. Heat the oil in a wok or frying pan, dip the meat in the batter, and fry several pieces at a time until golden brown. Drain the meat on kitchen paper and keep warm. Drain all but 2 tablespoons of the oil from the wok (or frying pan). Fry the carrot, bell pepper, celery, and onion for about 2 minutes (the vegetables should remain crunchy). Pour the sweet and sour sauce over the pork and add the pineapple and meat. Heat everything through and serve. This goes best with rice—I prefer basmati rice.