Sweet and Sour Pork

Sweet and Sour Pork


Pork tenderloin — 350 g
Sweet pepper — 2 pcs
Canned pineapple — 130 g
Vinegar — 2 tbsp
Sugar — 2-3 tbsp
Ketchup — 2-3 tbsp
Soy sauce — 1 tbsp
Egg yolk — 1 pc
Ginger root — 3 cm
Cornstarch — 2 tbsp
Salt — to taste
Vegetable oil — for frying


To start the pork should be cut into small pieces. Then, prepare the marinade from the yolk, soy sauce, a tablespoon of starch, water and salt. Marinate pork in this mixture for at least half an hour. Marinated meat roll in starch and fry in deep fat. As soon as the meat is slightly golden, it should be taken out on the grill or on a paper towel and allow to drain excess oil.

Again, heat the vegetable oil for deep-frying and quickly fry the meat again — such a quick double roasting allows the meat to stay juicy, but have a crisp. Take out the meat on the grill or a paper towel.

In a well-heated wok add a little vegetable oil and quickly fry the shredded ginger. Then send in the wok sliced ​​peppers and lightly fry. Once the vegetables are no longer hiss, it’s time to add the pineapple, which should also fry.

Gradually add to the wok, each time mixing thoroughly, vinegar, sugar and ketchup. Two teaspoons of starch dissolve in two teaspoons of water and add to the pan. Pour the meat in wok, stir well and remove from heat. Serve with rice or as a separate dish.

Sweet and Sour Pork

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