Classic Cantonese Sweet and Sour Pork with Pineapple
| Pork tenderloin 200g | Pineapple 1/4 pieces |
| Green pepper 1 | Red pepper 1 |
| Eggs 1 | Ketchup 45ml (3 tablespoons) |
| Pepper A little | Light soy sauce 30ml (2 tablespoons) |
| Starch Appropriate amount | flour Appropriate amount |
| Salt A little | Rice vinegar 30ml (2 tablespoons) |
| White sugar A little |
Step 1
Cut the tenderloin into 1.5cm square pieces, add 1 tablespoon of light soy sauce (15ml), a little pepper, 3g of salt, 3g of starch, 1 tablespoon of oil (15ml) and marinate for 30 minutes.Step 2
Cut the pineapple into pieces about the same size as the meat. Cut green and red peppers into pieces separately.Step 3
Add the beaten eggs to the marinated pork and mix well. Roll the meat pieces in the flour so that they are evenly coated with flour. Place in a sieve and shake off excess flour. Fry in oil over medium heat for 3-5 minutes until cooked. Remove and drain the oil and set aside.Step 4
3 tablespoons of tomato sauce (45ml), 2 tablespoons of rice vinegar (30ml), 1 tablespoon of light soy sauce (15ml), 1 tablespoon of sugar (10g), 100ml of water, mix thoroughly to make a sauce and set aside. Mix starch and water and set aside. Heat the pan, no need to pour oil. Pour in the tomato sauce and bring to a boil over medium heat until bubbling. Pour in the starch water, mix well and cook until slightly thick.
Step 5
Pour in the pork, pineapple, green and red pepper and stir-fry quickly until the sauce is evenly coated. Classic Cantonese cuisine, pineapple and sweet and sour pork recipes
