Sweet and sour pork

Ingredients for 2 servings:

• 150 g pork neck
• 2 ½ tbsp cornstarch
• 1 ½ tbsp water
• 1 egg(s)
• 1 spring onion(s)
• 3 garlic cloves
• ½ liter peanut oil
• 3 tbsp tomatoes, pureed
• 2 tbsp meat broth, pork, beef or chicken
• 4 tbsp sugar
• 2 tbsp balsamic vinegar
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the meat into sticks approximately 4 cm long, 1.5 cm wide, and 1 cm thick. Whisk the cornstarch with the water, a little salt, and the egg. Add the meat to the mixture, ensuring all pieces are completely covered. Wash the spring onions and slice them into fine strips. Peel the garlic and finely chop it. Heat the peanut oil in a deep pan or wok until it almost boils. Fry the meat pieces for about 3 minutes, until golden brown. After frying, pour the oil out of the pan or wok until only a little oil remains. Lightly sauté the spring onions and garlic in the remaining oil. Deglaze the vegetables with the passata and meat broth. Season the sauce with sweet and sour vinegar and sugar and add a little salt. Bring the sauce to a gentle boil and let it thicken. Then stir in the meat and serve. Serve with rice, stick noodles, or wok noodles. The sweet and sour pork contains approximately 345 kcal per serving.