Sweet and sour pork

Name: Sweet and sour pork
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 green peppers; 250 g Carrots; 100 g Mongoose sprouts; 200 g Mushrooms; 1 can(s) (446 g, 425 ml, 260 g) Pineapple Rings; 600 g Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Soy sauce; 125 g Tomato Ketchup; 7-10 Tbsp Cayenne pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 green peppers
250 g Carrots
100 g Mongoose sprouts
200 g Mushrooms
1 can(s) (446 g, 425 ml, 260 g) Pineapple Rings
600 g Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Soy sauce
125 g Tomato Ketchup
7-10 Tbsp Cayenne pepper

Directions

1
Clean, wash and cut the peppers into strips. Peel the carrots, first cut them into seven centimetre long pieces, then cut them lengthwise into slices and into sticks. Rinse sprouts hot. Clean mushrooms thoroughly and cut into slices. Drain the pineapple and collect the juice. Cut the pineapple into pieces.
2
Dab meat dry and cut into thin slices. Heat the oil in a wok or large pan. Fry the meat for three minutes, turning it over. Season with salt and pepper. Remove. Steam peppers, carrots and sprouts in the cooking fat for three minutes. Add mushrooms and cook for another two minutes. Remove the vegetables from the pan as well. Pour in pineapple juice and soy sauce, bring to the boil. Stir in ketchup. Season with salt, pepper and cayenne pepper.
3
Steam peppers, carrots and sprouts in the cooking fat for three minutes. Add mushrooms and cook for another two minutes. Remove the vegetables from the pan as well. Pour in pineapple juice and soy sauce, bring to the boil. Stir in ketchup. Season with salt, pepper and cayenne pepper. Add the meat, vegetables and pineapple pieces and heat briefly together. Rice tastes good with it