Sweet and sour pork

Ingredients for 2 servings:

• 1 large green bell pepper(s)
• 1 large carrot(s)
• 1 clove(s) garlic
• 1 tbsp oil
• 200 ml chicken broth
• Salt
• 1 tbsp sugar
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 10 g cornstarch
• 1 egg(s)
• 25 g cornstarch
• 100 ml chicken broth
• 1 tsp salt
• 500 g pork (schnitzel meat), lean
• 750 ml oil for frying

Instructions

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

Wash the bell peppers, remove the seeds, halve, and cut into 1 cm squares. Peel the carrots, cut into 3 cm long and 0.5 cm thick sticks, peel the garlic, and finely chop. Heat the oil in a wok or deep pan. Fry the vegetables for about 3 minutes, stirring constantly, until lightly browned, then stir in the garlic. Add the chicken stock, sugar, vinegar, and soy sauce, and bring to a boil. Cook for about a minute, until the sugar is completely dissolved. Dissolve the cornstarch in 3 tablespoons of cold water, add to the wok, and season with salt. Bring the sauce to a boil, stirring constantly. When it is thick and clear, remove the wok from the heat. Mix the egg, cornstarch, chicken stock, and salt into a runny batter. Cut the pork into cubes with sides measuring about 2 cm and place them in the batter so that the cubes are completely covered. Heat the frying oil in a deep pan. Set a deep fryer to about 190 degrees. Coat the meat cubes in batter and fry in oil for five to six minutes. Drain the portions on kitchen paper and keep warm in the oven. Finally, bring the sauce back to a boil. Serve the sauce and meat separately with steamed rice.