Pork with pineapple in sweet and sour sauce is a wonderful dish for those housewives who like to surprise their guests. It will surely appeal to lovers of Chinese cuisine.
Pork with pineapple in sweet and sour sauce is quite simple to prepare. It will take 800 g of pork tenderloin, 400 g of pineapple, 2 bell peppers, egg, vinegar, sugar, starch and spices. Pork is cut into thin plates and lightly beaten. Each piece is salted, sprinkled with starch, and then dipped in an egg. The pork is rolled into a roll or a ball and again sprinkled with starch. Finished rolls are fried in a large amount of oil, and then laid out on a paper towel to get rid of excess fat. Pineapple rings are cut into small slices, and peppers are peeled and diced. Pepper with pineapple is mixed and fried for about 7 minutes in a pan, adding a little oil to it. Then prepare the sauce. To do this, mix 3 tbsp. tablespoons of tomato paste, a teaspoon of vinegar and a couple of large spoons of granulated sugar, dilute 0.5 cups of water and add a pinch of salt. All ingredients are mixed, poured into a saucepan and brought to a boil. Pepper with pineapple and pork is transferred to the sauce and stew for another 3-4 minutes.
Surely many will like pork with pineapple in sweet and sour sauce according to the following recipe.
Ingredients: a pound of pork, 1 tbsp. a spoonful of starch and flour, 300 g pineapple, a couple of tablespoons of granulated sugar, soy sauce, 4 tbsp. tablespoons of ketchup and 2 teaspoons of vinegar.
The meat is cut into small cubes and 0.5 cups of soy sauce is added. Starch and flour are poured there, mixed and allowed to marinate for 10 minutes. Pineapple is cut into slices, which are fried in vegetable oil for about five minutes. Then the pineapple is taken out, and pieces of pork are laid out in the pan. They need to be fried from all sides until a golden crust appears. While the meat is being prepared, make the sauce: mix ketchup, sugar and vinegar and dilute with water to the consistency of fermented baked milk. Pour the sauce over the pork, spread the slices of pineapple and leave for a quarter of an hour to stew. You can pepper the meat a little or sprinkle with parsley.
Pork with pineapple in sweet and sour sauce is good with vegetables. The recipe is much like the previous one. For cooking, you need a pound of pork, 400 g of pineapple, soy sauce, 2 bell peppers, carrots, starch, a handful of green beans, flour and a teaspoon of ginger. For the sauce: half a glass of sugar, a couple of spoons of apple cider vinegar and tomato paste.
Pork is cut into cubes, sprinkled with ginger, poured with soy sauce and left in this form for half an hour. Then pour starch and flour, mix and send to the pan to fry over high heat. When the pork gets a crispy crust, it is temporarily transferred to a separate container. Cut the carrots into strips, pepper into cubes and spread in the same pan, add the beans and fry for about 5 minutes. Then add chopped pineapples to the vegetables and stew for a few more minutes. The juice remaining after canning is mixed with ketchup, vinegar and sugar, pour vegetables with it and add pieces of pork. All mix and stew for another seven minutes. Before serving, you can sprinkle with sesame seeds.
Pork with pineapple in sweet and sour sauce is not the only dish that can be served at the festive table. No less delicious is pork with celery in egg-lemon sauce or pork with cabbage.
To cook pork with celery, you need to take a kilogram of celery, 800 g of pork, 50 g of butter, a large onion, lemon and egg. Celery is washed, cut into cubes and boiled in boiling water for about seven minutes. Pork is cut into small strips, onion finely chopped. Put the meat and onions in a frying pan, add a glass of water and stew for 5 minutes. Put butter in the same place, pour a glass of water. Salt and pepper, cover and leave for 10 minutes, then add celery. The egg is mixed with lemon juice and diluted with a glass of broth (you can from a cube). It is poured into the meat a couple of minutes until cooked and mixed. Instead of celery, you can use cabbage, which is no less tasty and nutritious.