John Myers
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Sweet and Sour Pork Tenderloin with Triplets and Salad
The perfect sweet and sour pork tenderloin with triplets and salad recipe with a picture and simple step-by-step instructions.
Sweet and sour pork tenderloin:
- 550 g 1 Schweinefilet
- 200 g 2 große Tomaten
- 100 g 2 kleine Zwiebeln
- 2 Knoblauchzehen
- 20 g 1 Stück Ingwer
- 50 g 2 Frühlingszwiebeln
- 2 tbsp Sunflower oil
- 400 ml Hot water
- 10 g Tamarind paste
- 30 g Palm sugar
- 1 tbsp Ketchup Manis
- 1 tbsp Dark soy sauce
- 2 tsp Light rice vinegar
- 1 tsp Sambal oelek
- 2 tbsp Tapioca starch
Triplets:
- 1 kg Triplets:
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Salad:
- 250 g Chinese cabbage
- 180 g Mongoose seedlings
- 150 g 1 rote Paprika
- 50 g 2 Frühlingszwiebeln
- 50 g Salad dressing Sylt style
Serve:
- 4 piece Mini Romana vine tomatoes
- 4 Stalk Parsley
Sweet and sour pork tenderloin:
- Strip the pork fillet, wash it, first cut it into slices and then into strips. Remove the roots of the tomatoes, cut crosswise, scald with hot water, peel off the skin, cut into quarters, remove the seeds and dice the pulp. Peel and quarter the onions and cut into strips. Peel and finely dice the garlic cloves and ginger. Clean and wash the spring onions and cut into rings. Dissolve tamarind paste (10 g) and palm sugar (30 g) in hot water (400 ml) and add sweet soy sauce (1 teaspoon), dark soy sauce (1 teaspoon), light rice vinegar (2 teaspoons) and sambal oelek (1 teaspoon). Heat sunflower oil (2 tablespoons) in the wok, fry the pork fillet strips in it in portions / stir-fry and always push everything to the edge of the wok. Add onion strips, garlic clove cubes and ginger cubes and sauté / stir fry. Add the tomato cubes and deglaze / pour in the prepared seasoning liquid. Simmer everything with the lid on low for about 45 minutes. Add the spring onion rings and thicken with the tapioca starch (2 tbsp) dissolved in a little cold water.
Triplets:
- Wash the triplets (small, waxy potatoes), grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off.
Serve:
- Serve sweet and sour pork fillet with triplets, garnished with Romana vine tomato and pestle stick. Serve with the salad with the Sylter Art salad dressing.
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