Pork medallions with sweet and sour beans

Ingredients for 4 servings:

• 600 g pork fillet(s), cut into thin medallions
• 50 ml rice vinegar
• 4 tbsp soy sauce, light
• 1 tbsp cornstarch
• 500 g green beans
• Oil or margarine
• 2 garlic cloves, thinly sliced
• 200 ml water
• 1 tbsp tomato paste
• 3 tbsp beetroot
• Sambal Oelek
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

with beetroot

Make a marinade from vinegar, soy sauce, and cornstarch and marinate the meat for at least 30 minutes. Cook the beans in salted water until almost cooked and drain. At the same time, heat oil or frying fat in a wok or large frying pan, remove the meat from the marinade (do not discard the marinade), pat dry, sear vigorously, and remove from the pan. Fry the garlic in the frying fat, deglaze with water, and add the marinade. Stir in the tomato paste and turnip greens. Season with sambal oelek and salt to taste, depending on how spicy you like it. Return the meat and beans to the sauce and let everything simmer for a while or warm up again. We usually serve it with wide rice noodles or rice.