Sweet and Sour Pork
Serves 2
250 g fillet of pork
Salt, Szechwan pepper, freshly ground
1 small egg
1 tbsp cornflour
2 tbsp Sesame oil
1 small onion
½ red pepper, cut into strips
1 carrot, in julienne strips
⅛ l vegetable stock
1 tbsp concentrated tomato
1-2 tbsp Soya sauce
2 slices of tinned pineapple, diced
1-2 tbsp fruit vinegar
½ tsp curry
some drops of chilli oil
1 tbsp snipped chives
Cut the pork into fine slices and season with salt and Szechwan pepper.
Beat the egg, stir in the cornflour and spread evenly over the pork and coat
thoroughly. Fry the meat quickly in hot oil in the wok while stirring and remove.
Fry the chopped vegetables briefly in the remaining oil.
Pour in the vegetable stock and add the concentrated tomato paste and Soya sauce.
Add the diced pineapple with the vinegar and curry to the vegetables and bring
to the boil. Check the seasoning and add a touch of spiciness with the chilli oil.
Briefly heat up the meat in the mixture and garnish the dish with the snipped chives.
To Next Page
Loading...
Need help?
General
