Sweet and sour pork

Ingredients for 4 servings:

• 1 egg(s)
• 1 tbsp flour
• 3 tbsp cornstarch
• some salt
• 2 tbsp soy sauce, dark
• 2 tbsp red wine
• some salt
• some pepper
• some five-spice powder
• 3 tbsp tomato ketchup
• 2 tbsp vinegar
• 2 tbsp cucumber liquid and some vegetable water for mixing
• 3 tbsp sugar
• 1 tbsp pineapple juice
• 5 mushrooms, black
• 1 carrot(s), cut into thin strips
• Oil for frying
• 1 garlic clove(s), finely chopped
• 1 onion(s), quartered
• 1 red bell pepper(s), cut into strips
• 1 bell pepper(s), green, cut into strips
• 1 cup pineapple, diced
• 3 gherkins, diced
• 1 cup bamboo shoots, cut into strips
• 1 tbsp cornstarch for the vegetable water
• 500 pork

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Combine the marinade ingredients in a bowl and mix. Cut the meat into bite-sized cubes and coat them well in half of the mixed marinade. Let the meat stand for at least 20 minutes. Soak the mushrooms in water for about 15 minutes and then cut into strips. Mix the batter ingredients. Mix the sauce ingredients. Pour the mixed batter over the marinated meat and mix well. Heat the oil, add the meat pieces in batches and fry until crispy. Remove and drain (if you don’t have a deep fryer, heat the oil in a saucepan and fry them in it). Place the oil in a pan and heat. Add the chopped garlic clove, vegetables, and mushrooms and fry gently for one minute. Add the sauce, cover, and bring to a boil. Mix the cornstarch in the vegetable water to bind the ingredients in the pan. When the vegetables are al dente, add the meat and heat again. Now season with the remaining marinade (or add other spices of your choice if desired). Serve hot.