Pineapple Sweet and Sour Pork

Name: Pineapple Sweet and Sour Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 100g Pineapple meat; 1 piece egg; 80g ketchup; 50g starch; 30g Sugar; Some salt; Some Cooking Wine

by Teacher Kong teaches cooking

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Speaking of sweet and sour dishes, I believe everyone will immediately think of sweet and sour pork ribs, sweet and sour pork loin and the like. In Cantonese cuisine, there is such a sweet and sour dish with meat and vegetables called pineapple sour pork, I don’t know if you have tasted it!

Pineapple sweet and sour pork, also known as pineapple sweet and sour pork, has a long history dating back to the Qing Dynasty. At that time, many foreigners in Guangzhou liked to eat Chinese food, especially sweet and sour pork ribs, but foreigners were not used to spitting bones when eating, so Guangdong chefs used refined meat to make this sweet and sour delicacy, which is popular among Chinese and foreign diners. Favorite.
The tender tenderloin on the outside, juicy and refreshing pineapple, and wrapped in sweet and sour sauce, it’s so delicious! This dish will become the focus as soon as it is on the table. It is delicious and beautiful. Friends and family members are also instantly liked by your culinary circle, and they all like you, so hurry up and try it.

Ingredients

300g Pork Tenderloin
100g Pineapple Meat
1 piece Egg

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80g Ketchup
50g Starch
30g Sugar

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Some Salt

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Some Cooking Wine

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Pineapple Sweet and Sour Pork

1. Wash pork tenderloin and cut into small pieces.

2. Empty the pineapple and set aside for later use. Cut the pineapple pulp into pieces and soak in cold water sprinkled with salt for 5 minutes.

3. Add egg white, cooking wine, salt, knead and massage the meat, marinate for 5 minutes.

4. Finally add starch and mix well.

5. Put the arowana and rice fresh edible plant blending oil in the pot, heat it over a medium-to-low heat, and let the chopsticks bubbling. Put the meat pieces down one by one, taking care not to get them together.

6. Fry until the skin of the meat is golden brown. (The fresh rice blend oil I chose today is rich in nutrients. The rice oil content is as high as 50%, rich in oryzanol, and 10% peanut oil. It has a fragrant but not greasy peanut fragrance, which is suitable for the whole family.)

7. Remove the oil control. (The fried oil is usually used for stir-frying. Generally, the edible oil that has been deep-fried once is not harmful to health.)

8. Put the ketchup in the pot with proper bottom oil, and stir-fry for 20 seconds.

9. Add cold water to the ketchup slightly.

10. Then add sugar and salt. (The sweetness and sourness of each brand of tomato sauce is different, and everyone's acceptance of the sweet and sour taste is different. If you feel that it is not very sour, you can add some white vinegar.)