Pork with peppers, onions and black beans in chili oil

Ingredients for 4 servings:

• 600 g pork schnitzel, cut from the ham
• 500 g bell pepper(s), red
• 2 large onions
• 1 tsp, heaped cornstarch
• 1 tsp salt
• 2 tsp soy sauce, dark
• 4 tbsp rice wine (Shaoxing rice wine), alternatively dry sherry
• 3 tbsp rapeseed oil
• 4 tsp, heaped beans (black beans in chili oil)
• 2 tsp sugar
• 2 tsp soy sauce, dark
• 4 tbsp soy sauce, light
• 2 tbsp water
• Rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 8 hours 55 minutes

For the meat marinade, mix the cornstarch and salt with the rice wine and dark soy sauce in a bowl until smooth. Pat the schnitzels dry with kitchen paper, then cut into thin strips across the grain and toss with the marinade. Finally, pour the oil over the meat and mix everything together. Let the meat rest in the marinade in the refrigerator overnight. Deseed and wash the peppers and cut into approximately 2 cm pieces. Peel the onions, quarter them lengthwise and remove the stalks. Then cut the quarters crosswise into 2 to 3 pieces and separate the individual layers. Mix the ingredients for the sauce together in a bowl. Heat a wok or frying pan with high sides until very hot, add about 5 tablespoons of rapeseed oil and fry the marinated meat in batches, stirring constantly. Then remove with a slotted spoon, letting the oil drain off and set aside in a bowl. Cook the onion pieces over high heat, stirring constantly, until al dente, then remove from the wok. Finally, stir-fry the peppers until cooked through. Add the seared meat, sliced ​​onions, and black bean sauce to the wok. Mix everything well and bring the sauce to a boil. Serve the finished dish with cooked long-grain rice or Asian noodles.