Pork belly sweet-sour

Name: Pork belly sweet-sour
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Pork Belly; 7-10 Tbsp (fried the day before); 750 g Carrots from the previous day; 375 g Savoy cabbage from the day before; 1 can(s) (314 ml) Mandarin-; 7-10 Tbsp Oranges; 2 medium-sized onions; 4 TABLESPOONS Ketchup; 1 TABLESPOON Soy sauce; 1-2 TABLESPOONS Vinegar Essence; 200 g Long grain rice; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Chilli powder; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Sesame

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Pork Belly
7-10 Tbsp (fried the day before)
750 g Carrots from the previous day
375 g Savoy cabbage from the day before
1 can(s) (314 ml) Mandarin-
7-10 Tbsp Oranges
2 medium-sized onions
4 TABLESPOONS Ketchup
1 TABLESPOON Soy sauce
1-2 TABLESPOONS Vinegar Essence
200 g Long grain rice
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Chilli powder
1-2 TEASPOONS Cornstarch
7-10 Tbsp Sesame

Directions

1
Cut meat from the previous day into cubes of about 2 cm. Cut remaining carrots and savoy cabbage into strips. Drain the mandarins and collect the juice. Peel onions and cut into slices. Mix tangerine juice, 1/4 liter water, ketchup, soy sauce and vinegar essence
2
Put rice in boiling salted water and let it swell for about 20 minutes. Heat oil in a wok or frying pan. Fry meat in it until crispy. Take out
3
Briefly sauté the onions and vegetables in the frying fat. Season with salt and chilli powder. Add tangerine sauce, bring to the boil briefly. Stir starch and 2 tablespoons of water until smooth. Stir into the sauce. Add meat and tangerines and heat up. Season to taste again. Serve with the rice. Sprinkle with sesame seeds if desired.