Baked pork sweet and sour

Ingredients for 4 servings:

• 300 g flour
• 50 g cornstarch
• 1 tsp salt
• 2 eggs
• ¼ liter of water or light beer
• 450 ml chicken broth
• 5 tbsp vinegar
• 5 tbsp ketchup
• 1 tbsp sugar
• Cornstarch for binding
• salt and pepper
• 1 can pineapple
• 1 bell pepper(s), red
• 1 jar bamboo shoot(s)
• 1 carrot(s)
• 3 pork schnitzels or turkey schnitzels
• 200 g basmati rice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the batter, first separate the eggs. Beat the egg whites with a pinch of salt until stiff and set aside. Mix the egg yolks with the flour, cornstarch, salt, and water (or beer) to form a batter that should be slightly thicker than pancake batter (add more flour or liquid if necessary, depending on the consistency). Fold in the beaten egg whites and let the batter stand for about 1/2 hour. During this time, wash the meat, cut into small cubes (about 2-3 cm), and season well with salt and pepper. Then peel or clean the bell pepper and carrot and cut into thin, bite-sized strips. Strain the bamboo shoots and drain the pineapple, reserving the pineapple juice. Bring the chicken broth to a boil along with the ketchup, vinegar, sugar, and pineapple juice. Mix the cornstarch with a little water (1-2 tablespoons). Then stir in and bring to a boil. Season with salt (or a little soy sauce) to taste and adjust seasoning to taste (possibly more sugar, etc.). Add the bamboo shoots and pineapple and reduce the heat to very low. Add the meat pieces to the batter and stir well. Fry in hot fat (in a deep fryer or with plenty of fat in a pot or pan) until the pieces are golden yellow. Note: Adding the meat requires a bit of finesse to prevent the pieces from sticking together. It’s best to add two tablespoons at a time to the fat, then remove them one at a time with a ladle, as not all of the pieces will cook at once. Keep the removed pieces warm in a preheated oven at 130°C until everything is cooked. During this time, cook the rice (add it to boiling salted water and simmer uncovered for about 12 minutes). Add the pepper strips and carrot strips to the sauce about 5 minutes before the meat is ready and let it boil briefly (the vegetables should still be quite firm!). Now arrange everything in portions and serve.