Name: Pineapple Sweet and Sour Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tsp Chicken Bouillon Powder; 3 slices ginger; 1/2 Small pineapple; 1 teaspoon Soy sauce; 300g Pork belly; 6 teaspoons starch; 3 teaspoons White vinegar; 1 piece egg; 1 tsp pepper; 6 teaspoons ketchup; 1/2 green pepper; 1 piece Red Bell Pepper; 2 teaspoons Flour; 1 teaspoon salt; 2 teaspoons Cooking Wine; 1 shallot; 3 teaspoons Sugar; Some Cooking oil

Pineapple Sweet and Sour Pork

by Heart language dream

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Sweet and sour pork, also known as ancient meat. It is a famous dish of the Han nationality in Guangdong. This dish began in the Qing Dynasty. Many foreigners in Guangzhou at that time liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones. Cantonese chefs mix the boned meat with seasoning and starch to make big meatballs. They are fried in a frying pan until they are crispy with sweet and sour marinade. The taste is sweet and sour, which is welcomed by Chinese and foreign guests. The history of sweet and sour pork ribs is relatively old, and now it has been renamed "ancient meat" after its restructuring. Foreigners can’t pronounce it correctly, and often call "ancient meat" "sweet pork" because it has elasticity when eating and a sound when chewing meat, so these two terms have coexisted for a long time. This dish enjoys a high reputation at home and abroad. "

Pineapple Sweet and Sour Pork

1. Prepare the ingredients (and half a pineapple)

2. Dice green and red bell peppers, shred ginger, scallions, chopped green onions, pineapple, cut into small pieces, soak in brine for about 25 minutes, and cut meat into thin slices about 1 cm for use.

3. Mix the meat with half a teaspoon of salt, green onion, ginger, 2 teaspoons of cooking wine, 1 teaspoon of pepper, and 1 teaspoon of starch, mix and marinate for about 10 minutes, beat the eggs and set aside

4. Stir the marinated meat with 1 teaspoon of cooking oil (so that it is easy to cut when frying, and the chicken will not stick together)

5. Mix 5 teaspoons of starch and 2 teaspoons of flour, and coat the marinated meat with egg liquid

6. Coat the powder evenly

7. So all done

8. Pour the oil in the pan and heat it to 60% heat, add the powder-coated meat, fry slowly on a medium-to-low heat, and turn it over frequently in the middle.

9. Fry until the surface discolors and remove

10. Heat the oil in the pan again, re-fry the meat once, and fry until golden on both sides, remove it for use

11. Wash the pot, pour the oil and heat, pour in the cut green, red and spicy, stir fry until raw

12. Add pineapple and stir fry a few times to serve.

13. In a small bowl, pour 6 teaspoons of tomato sauce, 3 teaspoons of sugar, 3 teaspoons of white vinegar, 1/3 teaspoon of salt, 1 teaspoon of chicken essence, and 1/2 teaspoon of starch, mix well, pour into the pot and bring to a boil.

14. After the soup thickens, add green and red peppers, pineapple, then add pork belly and stir-fry evenly, so that the soup is all wrapped on the pork belly.

15. Started, sweet and sour, delicious...

16. Finished picture

17. Finished picture

Tips:
1) Pork belly or tenderloin can be used for the meat. Don't slice the meat too thick, it will be easier to taste if it is thinner
2) When frying, keep turning over to prevent it from falling off
3) Be sure to re-fry again, so that the meat is more tender and tender
4) I personally feel that the sweetness and sourness is just right, and the taste can be added according to my own preferences.