Pork sweet-sour
easy
45 mins
45 mins
Ingredients
- 2 Egg Yolk
- 1 TABLESPOON Soy sauce
- 2 TABLESPOONS Cornstarch
- 1 TEASPOON Salt
- 500 g Pork (fillet or cutlet)
- 1 jar(s) (234 ml; separation weight: 140 g) Pineapple in slices
- 1 green and green pepper
- 1/2 l frying oil
- 3 TABLESPOONS Cornstarch
- 2-3 TABLESPOONS Peanut oil
- 1/2 package (150 g) frozen peas
- 2 TABLESPOONS Vinegar
- 3 TABLESPOONS Sugar
- 4 TABLESPOONS Tomato ketchup
- 1 TABLESPOON Cornstarch
- 1 TEASPOON Salt
- 1 knife tip Sambal Olek
Directions
- 1
Mix the egg yolks, two tablespoons of water, soy sauce, cornstarch and salt. Wash the meat, dab dry and cut into two centimetre cubes. Add meat to the marinade and marinate for 1/2 hour.
- 2
Put the pineapple on a sieve and let it drain. Clean and wash the peppers and cut them into fine strips. Cut the pineapple into small pieces. Heat oil. Turn the meat in cornflour and tap a little bit.
- 3
Brown the meat pieces in portions in hot oil for about two to three minutes. Take them out and let them drip off on kitchen paper. Heat peanut oil in a wok. Cook the peppers, pineapple and peas for 5 minutes.
- 4
Mix all ingredients for the sauce. Add to vegetables and heat for two minutes. Finally add the meat, turn briefly in the vegetables and serve immediately.
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