John Myers
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Ingredients
Sweet and sour pork fillet with vegetables:
- 1 Pork fillet 550 g
- 1 Red bell pepper approx. 200 g
- 1 Yellow pepper approx. 200 g
- 2 Carrots about 200 g
- 2 Onions approx. 200 g
- 100 g Mushrooms
- 4 Spring onions approx. 50 g
- 1 piece Ginger approx. 20 g
- 1 Red chilli pepper
- 2 Garlic cloves
- 1 Can Sliced peaches 220 g weight / 130 g drained weight
- 4 tbsp Oil
Sweet and sour sauce:
- 3 tbsp Sherry
- 3 tbsp Light soy sauce
- 3 tbsp Sweet soy sauce
- 3 tbsp Tomato ketchup
- 3 tbsp Light rice vinegar
- 3 tbsp Brown sugar
- 1 tsp Salt
- 1 tsp Sambal oelek
- 50 ml Peach juice
- 500 ml Water
- 2 tbsp Food starch
Curry rice:
- 250 g Thai fragrant rice
- 450 ml Water
- 1 tsp Salt
- 1 tsp Mild curry powder
To garnish:
- 4 Stalk Parsley
Instructions
Sweet and sour pork fillet with vegetables I:
- Clean / parry the pork fillet, wash, pat dry with kitchen paper, halve lengthways and cut into thin slices. Clean and wash the peppers (red + yellow) and cut into small diamonds. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 - 3 mm thick) with the knife. Peel and quarter the onions and cut into wedges. Clean / brush the mushroom and cut in half. Clean and wash the spring onions, shake dry and cut diagonally into rings. Peel and finely dice the ginger and garlic cloves. Clean, wash and finely dice the chilli pepper. Drain the peach wedges (caution: collect the juice!) And cut into pieces.
Sweet and sour sauce:
- All ingredients (3 tablespoons sherry, 3 tablespoons light soy sauce, 3 tablespoons sweet soy sauce, 3 tablespoons light rice vinegar, 3 tablespoons brown sugar, 1 teaspoon salt, 1 teaspoon sambal oelek, 50 ml peach juice and 500 ml water) for sweet and sour Mix the sauce together.
Sweet and sour pork fillet with vegetables II:
- Heat the oil (2 tbsp) in the wok and fry the pork fillet slices in 2 portions and slide them to the edge of the wok. Now one after the other (ginger cubes + garlic clove cubes + chilli pepper cubes, carrot blossoms, onion cubes, mushrooms, paprika diamonds, and spring onion rings + peach pieces) brown / stir fry all the prepared ingredients and, if necessary, add oil (1 - 2 tbsp). Deglaze / pour in the sweet and sour sauce and let everything simmer for about 7 - 8 minutes. Dissolve the cornstarch in a little cold water and add / stir in the wok. As soon as the sauce thickens, remove the wok from the heat.
Curry rice:
- Boil the rice (250 g) in water (450 ml with 1 teaspoon salt and 1 teaspoon mild curry powder) for about 20 minutes, tear through with a fork and allow to evaporate a little. (See my recipe Source Rice Method: Cooking Rice)
Serve:
- Serve sweet and sour pork fillet with vegetables and curry rice, garnished with parsley.
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 9.4gProtein: 0.5gFat: 7g
