Sweet and Sour Pork
- 600 grams lean Pork
- Bell pepper (each 1 large yellow and red)
- 1 sm can Pineapple (sliced)
- 1 pc fresh ginger (about 2 cm)(approximately 3/4 inch)
- 2 garlic cloves
- 1 egg
- ½ tsp sugar
- 2 Tbsps cornstarch
- 3 sesame oil
- 1 tsp sugar
- 1 tsp light Rice vinegar
- 1 splash soy sauce
- 2 tsps Tomato paste
- 2 Tbsps Rice wine
- 1 generous pinch cornstarch
- 150 grams Rice (such as basmati and wild rice mix)
Rinse pork, pat dry and cut into narrow short strips. Rinse peppers, cut lengthwise, remove seeds and ribs. Cut peppers into bite-sized strips. Peel onion and cut into small cubes. Peel ginger and garlic, chop finely or press through a garlic press.
Cook rice according to package instructions.
Beat egg with 3 tablespoons of water, season with some salt and sugar. Dip meat in egg mixture, then dip meat in cornstarch.
Heat 2 tablespoons of sesame oil in a large frying pan or wok. Cook meat on high heat, stirring constantly, and remove.
Heat remaining sesame oil in a pan. Add peppers, onions, garlic, ginger and pineapple chunks, saute on medium heat.
Combine 1 teaspoon of sugar, rice vinegar, soy sauce, rice wine and tomato paste with 1 tablespoon of water, season with salt, add cornstarch. Add sauce to vegetable and pineapple mixture and cook until pepper is al dente. Add meat and reheat.
Arrange rice on plates, top with sweet and sour pork and serve.