Sweet and sour pork

Ingredients for 4 servings:

• 160 ml oil, for frying
• 240 g pork fillet(s), cut into approx. 1 cm cubes
• 1 onion(s), cut into fine rings
• 1 bell pepper(s), green, pitted and cut into strips
• 220 g pineapple, cut into strips
• 1 carrot(s), cut into fine strips
• 40 g bamboo shoots, drained
• 120 g flour
• 1 tbsp cornstarch
• 1 ½ tsp baking powder
• 1 tbsp oil
• 100 g sugar, brown
• 2 tbsp cornstarch
• 120 ml vinegar (white wine vinegar)
• 2 cloves garlic, crushed
• 4 tbsp tomato paste
• 6 tbsp pineapple juice

Instructions

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

Batter: Sift flour, cornstarch, and baking powder into a bowl. Add oil and stir in enough water to form a thick, smooth batter. Add frying oil to the wok and heat almost to smoking point. Dip the pork fillet cubes into the batter and fry in batches in the hot oil. Remove from the wok with a slotted spoon, drain on kitchen paper, and keep warm. Drain all but 1 tablespoon of the oil from the wok. Add the onion, bell pepper, pineapple, carrot, and bamboo shoots to the wok and stir-fry for about 2 minutes. Remove everything with a slotted spoon and set aside. Mix the sauce ingredients well and pour into the wok. Bring to a boil, stirring, and simmer for 1 minute. Return the meat and vegetables to the wok and simmer for 1-2 minutes. Transfer to small bowls and serve with rice or mie noodles.