Japanese-style braised pork

Ingredients for 4 servings:

• 750 g pork, from the neck
• 5 tbsp soy sauce
• 1 tsp paprika powder, hot
• 1 onion(s)
• 4 tbsp oil (peanut oil)
• 250 ml chicken broth
• 1 red bell pepper(s)
• 150 g mushrooms, small
• 200 g white cabbage
• 2 carrots
• 200 g soy sprouts, preferably fresh
• 4 slice(s) pineapple, fresh or from the can
• 2 tsp cornstarch
• Cayenne pepper

Instructions

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

Cut the meat into 2 cm cubes. Mix with 1 tbsp soy sauce and paprika, let rest for 10 minutes. Peel the onion and slice it finely. Heat the oil in a wok, fry the meat and onion until the meat is browned all over. Stir in the stock and soy sauce, cover, and simmer the meat over low heat for about 25 minutes. Clean the bell pepper, mushrooms, and cabbage. Peel the carrots. Cut the bell pepper and cabbage into thin strips, and the carrots and mushrooms into slices. Add to the meat and simmer for another 20 minutes, adding a little water if necessary. Sort the bean sprouts, wash them, and let them drain. Cut the pineapple into pieces. Add both to the wok and heat until smooth. Mix the starch with a little water to thicken the dish, and season with cayenne pepper. Serve with rice.