Name: Pineapple Sweet and Sour Pork
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Pork tenderloin; 150g Pineapple chunks; 20g green pepper; 20g Red chili; 50g ketchup; 10g White vinegar; 15g Ginger onion garlic; 2g salt; 40g Sugar; 3g Chicken Bouillon Powder; 5g Cooking Wine; 1 piece egg; 1g pepper; 5g starch

Pineapple Sweet and Sour Pork

by Gourmet Cat 56

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

This pineapple sweet and sour pork is beautiful in color, rich in fruity aroma, tender on the outside and tender on the inside. The taste is moderately sweet and sour, and the taste is beautiful and not greasy.

Pineapple Sweet and Sour Pork

1. Cut the pork into thick slices about 0.7 cm thick, cut the chili and pineapple into triangles, smash the ginger and garlic, and cut the green onion into sections

2. Add salt, pepper, chicken essence, and cooking wine to the pork, mix well, marinate for flavor

3. Add eggs and mix well

4. Coated with dry starch

5. Mix white vinegar, ketchup, sugar, salt, and pepper into a flavored sauce

6. Put the meat slices coated with dry starch into the pot one by one and fry them over medium-high heat

7. Deep-fry the meat slices until they are 80% mature and take them out, then re-fry them with 80% hot oil.

8. Leave the bottom oil in the pot and sauté the ginger, shallot and garlic, add the green and red peppers and fry until cooked

9. Pour in the tuned sauce

10. After collecting the juice's moisture content to 60%, thicken the starch with a little water

11. Add the fried pork and pineapple chunks soaked in brine, and stir-fry evenly over high heat

12. Serving

Tips:
1. The color of pineapple sweet and sour pork should not be too dark, preferably pink.
2. After the vegetables are finished, the gorgon juice should not be too much. It is best to leave only a small amount of red oil in the plate after the gorgon juice wraps the meat evenly.