Sweet and Sour Pork with Rice
- 600 grams lean Pork
- 2 red Bell pepper
- 1 small can Pineapple (pieces)
- 1 piece ginger (about 2 cm or 1 inch)
- 2 garlic
- 1 egg
- ½ teaspoon sugar
- 2 tablespoons cornstarch
- 3 tablespoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon light Rice vinegar
- 1 splash soy sauce
- 2 teaspoons Tomato paste
- 2 tablespoons Rice wine
- 1 generous pinch cornstarch
- 150 grams Rice (such as basmati and wild rice mix)
Rinse the pork, pat dry and cut into narrow strips. Rinse the peppers, cut in half lengthwise, remove the stem and seeds. Cut the peppers into bite-size pieces. Peel the onion and cut into small cubes. Peel the ginger and garlic and finely chop or squeeze through a press.
Prepare rice according to package instructions.
Beat the egg with 3 tablespoons of water and season with salt and sugar. Coat the meat in the egg, remove and then coat with cornstarch.
Heat 2 tablespoons of sesame oil in a large frying pan or wok over high heat. Stir-fry the meat strips, then remove from the pan.
Heat the remaining sesame oil in a pan. Fry the peppers, onions and pineapple chunks over medium heat.
For the sauce, mix 1 teaspoon of sugar with the rice vinegar, soy sauce, rice wine, tomato paste and 1 tablespoon water. Season with salt, then stir in the corn starch. Pour the sauce over the vegetables and cook until the pepper pieces are al dente. Add the meat and warm through.
Serve the pork and vegetables on plates with rice and garnish with cilantro leaves.