Sweet and sour pork

Ingredients for 4 servings:

• 600 g pork (shoulder or belly), cut into 2 cm cubes
• 1 tbsp juice (ginger juice)
• 2 tbsp soy sauce
• 500 ml vegetable oil or sesame oil
• 1 small carrot(s), diced
• 1 small bell pepper(s), diced
• 1 stalk(s) celery, red, diced
• 1 medium-sized onion(s), diced
• 1 tbsp fresh ginger, finely chopped
• 240 ml sweet and sour sauce and approx. 200 g pineapple cubes
• 3 egg whites, whisked
• 1 tsp baking powder
• ½ tsp salt
• 3 tbsp flour
• 2 tbsp cornstarch

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

in Asian style

Season the pork with ginger juice and soy sauce and set aside. For the batter, thoroughly mix the egg whites, baking powder, salt, flour, and cornstarch. Heat 500 ml of oil in a wok, dip the meat cubes in the batter, and fry several pieces at a time for 3 minutes. Remove and drain on kitchen paper. Drain all but two tablespoons of the oil in the wok. Stir-fry the carrot, bell pepper, celery, onion, and ginger over high heat for about 2 minutes, until softened. Pour the sweet and sour sauce over the pork and add the pineapple and meat. Heat everything over medium heat for 5-8 minutes. Serve immediately with rice on the side. Tip: The ginger juice can be replaced with the same amount of sherry. Noodles or potatoes can also be eaten with this dish. Steamed rice is best for chopsticks.