Pineapple Sweet and Sour Pork

Name: Pineapple Sweet and Sour Pork
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 1 piece green pepper; 100g pineapple; 1 piece Red Bell Pepper; 1 piece onion; 1 shallot; 2 teaspoons Rice wine; 3g ginger; Some salt; 5g Soy sauce; a little pepper; 1 piece egg; Some Vegetable oil; Some Sugar; 3 teaspoons starch; Some Flour; 100ml Canned Pineapple Juice in Syrup; 40g ketchup; 10g Tomato paste 10 grams

by Norwegian Red Food

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Sweet and sour pork, or sweet and sour pork, ancient meat, sweet and sour pork, or sweet and sour pork, is a Cantonese dish.
The sour pork is sweet and sour. The meat balls are crispy on the outside and tender on the inside, paired with crispy and sweet pineapple, sweet peppers and onions. The soup is rich and not greasy.
Legend has it that foreigners especially love Chinese sweet and sour pork ribs, but foreigners think it is extremely impolite to spit out bones in front of everyone, so the Guangdong master made pork without bones into ribs with "sweet and sour sauce." Let’s cook together, so it’s also called sweet and sour pork, which translates to "sweet and sour pork" in English.
The old overseas Chinese brought sour pork to foreign countries, but this dish is on the menu of every Chinese restaurant abroad, because foreigners like it so much.

Ingredients: 300g pork tenderloin (or plum meat), 100g pineapple, 1 green pepper, 1 red sweet pepper, 1 small onion, 1 green onion, 3g ginger

Pineapple Sweet and Sour Pork

1. Prepare ingredients: 300g pork tenderloin (or plum meat), 100g pineapple, 1 green pepper, 1 red sweet pepper, 1 onion, 1 green onion, 3g ginger

2. Cut the pork into thick slices, pat loosely with the back of a knife, and cut into small pieces. If there are large pieces of oil, remove them.
Note: The tenderloin is especially tender and it is okay to not shoot, but this process cannot be omitted for other meats.

3. Add 5 grams of light soy sauce, 1 gram each of salt and sugar, 2 teaspoons of rice wine, and a little pepper to the meat, mix well, and then beat an egg.

4. Grab it with your hands, add 2 teaspoons of starch, and continue to stir well. Let it marinate for 10-30 minutes if you have time to give it a bottom flavor.

5. Then all the meat is covered with flour.
Note: It is possible to use sweet potato flour, cornstarch, and crispy fried flour to wrap the meat, but the sweet potato flour is easy to fall off, the cornstarch is too sticky, and the crispy fried flour is easy to scorch, so the flour works best.

6. Squeeze it like this into a tuft, a bit like a rib.

7. Make everything and relax for about 15 minutes to allow the flour to absorb some of the moisture from the meat, making it firmer, and the meat becomes soft and elastic at the same time.

8. Green peppers, red sweet peppers and onions are sliced, green onions are cut into sections, and ginger shredded.

9. Mix a bowl of ketchup comprehensive seasoning juice (with 40 grams of tomato sauce, 10 grams of tomato paste, 1 gram of salt, and 100 grams of canned pineapple juice in sugar water) and starch water (3 grams of starch and a little water).
Note: a. Canned pineapple juice in syrup is sweeter and slightly sour, so there is no extra white vinegar and sugar added here.
The usual ketchup compound sauce is composed of white vinegar, sugar, ketchup, salt and starch.
b. Tomato paste and tomato paste are two things. Tomato paste is a concentrated product of fresh tomatoes. It is more acidic than tomato paste.
#Tomato paste Tomato paste: a paste-like concentrated product of fresh tomatoes. It has a bright red sauce and has the unique flavor of tomatoes. It is a distinctive condiment and is generally not directly consumed. It is made of ripe red tomatoes after crushing, beating, removing the skin and seeds and other hard substances, then concentrating, filling and sterilizing. It is often used as a cooking condiment for fish, meat and other foods. It is a good condiment to enhance color, add acid, help freshness, and fragrant.
#Tomato ketchup: It is usually served with potato chips.

10. Heat the oil (the temperature should not be too high), deep-fry the cooked tuo one by one, float the tuo up and fish out.

11. Then heat the oil to great heat, and fry the meat tuo again. You can also fry the green and red peppers and onions.

12. Remove the oil control for later use.

13. Pour some oil in the pot and sauté the scallions and ginger.

14. Pour in tomato ketchup and stir fry until thick and thicken the juice, until the sweet and sour juice is thick and sticky.

15. Then put the fried meat and vegetables into the pan and stir-fry them quickly.

16. Finally, pour the pineapple, turn off the heat, stir and fry well.

Tips:
1. Now this dish is generally accompanied by colored sweet peppers, pineapple and onions. In the birthplace of this dish in Guangdong, onions are not used, but buckwheat heads are used.
2. Pork tenderloin or plum pork can be used in this dish, but pork belly can't be used.
3. Add starch to the meat, mix well, and then dip the flour to make the flour adhere better.
4. It is possible to wrap the meat with sweet potato flour, cornstarch and crispy fried flour, but the sweet potato flour is easy to fall off, the cornstarch is too sticky, and the crispy fried flour is easy to scorch, so the flour has the best effect.
5. The usual tomato ketchup seasoning juice is composed of white vinegar, sugar, tomato paste, salt and starch.