Sweet and Sour Pork

Ingredients

• 400g Pork (e.g., neck or loin)
• 1 Egg
• 50g Cornstarch
• 1L Vegetable oil for deep frying
• 200g Pineapple (fresh or canned)
• 1 Red bell pepper
• 1 Green bell pepper
• 1 Onion
• 2 EL Tomato ketchup
• 2 EL Rice vinegar
• 2 EL Soy sauce
• 1 EL Sugar
• 1 TL Ginger (grated)
• 2 Zehen Garlic (minced)
• 100ml Chicken broth
• 1 TL Sesame oil (for finishing)
• 2-3 EL Green onions (chopped, for garnish)

Instructions

1. Cut the pork into bite-sized pieces. In a bowl, whisk the egg and toss the pork in it. Then, evenly coat the pork with cornstarch, ensuring all pieces are covered.
2. Heat the vegetable oil in a deep pot or wok to about 170-180°C (340-350°F). Fry the pork in batches until golden brown and crispy. This will take about 4-5 minutes per batch. Remove the fried pork and let it drain on a wire rack or paper towels.
3. For the sauce: In a small bowl, whisk together ketchup, rice vinegar, soy sauce, sugar, grated ginger, and minced garlic. Add the chicken broth and stir everything well.
4. Cut the bell peppers and onion into large pieces. Heat a small amount of oil in a wok or large skillet. Sauté the vegetables for about 2-3 minutes until slightly tender but still crisp.
5. Add the prepared sauce and pineapple chunks to the vegetables in the wok. Let the sauce simmer briefly, stirring until it thickens slightly and becomes glossy.
6. Add the fried pork to the vegetables and sauce in the wok. Toss everything together until the pork is completely coated with the sweet and sour sauce. Finally, stir in the sesame oil.
7. Serve the sweet and sour pork immediately, garnished with fresh green onions, ideally with steamed rice.

Nutrition