Pork cutlets sweet-sour

Name: Pork cutlets sweet-sour
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar spring onions (approx. 200 g); 150 g small shiitake mushrooms; 200 g cherry tomatoes; 1 jar(s) (446 ml/ part weight 260 g) Pineapple Rings; 1 red chilli pepper; 500 g Pork escalope; 1 (175 g) pre-baked herb butter baguette; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 100 ml Vegetable broth; 2 TABLESPOONS Lemon juice; 1/2 (125 ml) Bottle of Asia Sauce; 3 TABLESPOONS Soy sauce

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar spring onions (approx. 200 g)
150 g small shiitake mushrooms
200 g cherry tomatoes
1 jar(s) (446 ml/ part weight 260 g) Pineapple Rings
1 red chilli pepper
500 g Pork escalope
1 (175 g) pre-baked herb butter baguette
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
100 ml Vegetable broth
2 TABLESPOONS Lemon juice
1/2 (125 ml) Bottle of Asia Sauce
3 TABLESPOONS Soy sauce

Directions

1
Clean and wash spring onions and cut them diagonally into pieces. Clean the mushrooms, cut out the stems and halve the mushrooms according to size. Wash, drain and halve cherry tomatoes. Drain the pineapple, collect the juice and cut the pineapple rings into quarters. Clean, wash and core the chillies and cut them into fine rings. Wash the meat, dab dry and cut into strips. Remove the baguette from the packaging and bake in a preheated oven (electric range: 180°C/ gas: level 2) for 8-10 minutes until golden brown.
2
Heat oil in a wok, fry meat in portions, season with salt and pepper and remove. Braise vegetables, chilli and pineapple in hot frying fat. Deglaze with stock, pineapple and lemon juice. Simmer for 3-4 minutes. Stir in meat and Asian sauce, simmer for another 1 minute and season with soy sauce. Cut baguette into slices and serve with
3
Wok: Kitchen professional