Baked pork skewers with sweet and sour sauce and basmati rice

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Pour the pineapple into a sieve and collect the juice. Drain the bamboo strips in a sieve. Mix 2 tablespoons of starch with 4 tablespoons of water. Bring vinegar, sugar, 1 level teaspoon salt, tomato paste, soy sauce and sesame oil to the boil in a saucepan. Stir in the starch and let it simmer for about 1 minute while stirring continuously. Stir in pineapple juice, add pineapple and bamboo strips. Simmer at medium heat for about 7 minutes and keep warm

2. 2

   Separate the egg. Stir egg yolk, 100 g flour, 100 g starch, 1 pinch of salt and 180 ml water until smooth and let it swell for about 15 minutes. Prepare rice in boiling salted water according to package instructions. Heat the oil in a saucepan to approx. 170 °C. Wash the meat, dab dry and cut lengthwise into strips. Stick onto skewers in a wave shape

3. 3

   Beat the egg white until stiff and fold into the dough. Turn meat skewers in 2-3 tablespoons of flour. Knock off excess flour well. Pull skewers through the batter. Bake skewers in hot oil in portions for 3-4 minutes until golden brown. Place skewers on kitchen paper to drain. Drain the rice and serve with the sauce and skewers

Nutrition Facts

KCAL
860 kcal

CARBS
133 g

FATS
12 g

PROTEINS
55 g