Sweet and Sour Pork Fillet with Basmati Rice

Clean / remove the pork tenderloin, wash, pat dry with kitchen paper and cut first into slices and then into strips. Clean the pineapple and cut into cubes (approx. 2 cm). Wash the tomatoes on the vine, remove the stem and cut into pieces. Wash the cucumber, peel with the garnish peeler, cut in half lengthways, core with a small spoon, halve again lengthways and finally cut diagonally into strips. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli peppers, wash and finely dice. Mix the sweet and sour sauce from the clear broth (200 ml), tomato ketchup (2 tbsp), light rice vinegar (2 tbsp), sweet soy sauce (1 tbsp), soy sauce (1 tbsp) and brown sugar (1 tbsp). Heat sunflower oil (2 tbsp) in the wok, fry the pork fillet strips vigorously in it / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes, cucumber strips, shrub tomato pieces and pineapple cubes) and fry / stir fry each time. Deglaze / pour in the sweet and sour sauce and cover and simmer / cook for approx. 5 - 6 minutes. Finally stir in the tapioca starch dissolved in the cold water and as soon as everything starts to thicken, slide the wok off the stove. Bring the rice (150 g) to the boil in salted water (325 ml water and ½ teaspoon salt), stir well and cook with the lid on on the lowest heat setting for about 20 minutes. Squeeze rice into a cup rinsed with cold water and turn it out onto the plate. Add the sweet and sour pork fillet and serve. Possibly use chopsticks instead of cutlery.