Sweet and sour pork cutlets from the wok

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the meat into bite-sized pieces. Mix 2 tablespoons soy sauce, egg white, 1 teaspoon salt and 30 g starch. Mix the meat with it and refrigerate for about 30 minutes. Put rice into boiling salted water and cook over low heat for about 15 minutes. In the meantime, quarter the peppers, clean and wash them and cut them into thin strips widthways. Peel and wash carrots and cut them into very fine strips.

2. 2

   Drain the pineapple and collect the juice. Cut the pineapple slices into pieces. Clean and wash spring onions, cut them at an angle into 2 cm long pieces. For the sauce, whisk 5 tablespoons of water with the remaining cornflour. Stir in sherry, remaining soy sauce, Thai chili sauce, vinegar, sugar, salt and pineapple juice. Heat 2 tablespoons of oil in a wok and fry the meat cubes in it in portions. Take them out with a skimmer and let them drip off on kitchen paper. Heat the remaining oil. Add the bell peppers, carrots and spring onions to the wok and stir-fry. Stir the seasoning sauce again and pour into the wok, bring to the boil while stirring. Add pineapple pieces and cook over medium heat for about 2 minutes. Add the meat and also heat for another 1 minute.

3. 3

   Take them out with a skimmer and let them drip off on kitchen paper. Heat the remaining oil. Add the bell peppers, carrots and spring onions to the wok and stir-fry. Stir the seasoning sauce again and pour into the wok, bring to the boil while stirring. Add pineapple pieces and cook over medium heat for about 2 minutes. Add the meat and also heat for another 1 minute. Arrange in portions and add rice. Garnish with chillies, Asian chives and coriander as desired

Nutrition Facts

KCAL
550 kcal

CARBS
83 g

FATS
10 g

PROTEINS
31 g