© Kachen / LetzCook
OK, they say the way to an editor's heart is through their stomach, which, if you ignore the questionable biology, is a god rule of thumb. Especially as I am now ruddy starving. This one looks great. Probably smells good and tastes brill' too.
- 500 g pork tenderloin
- 4 tbsp soy sauce (salted)
- 100 g flour
- 50 g of Maïzena
- 1 egg
- Salt, pepper
- Frying oil
For the sweet and sour sauce:
- 4 cloves of garlic
- 1 piece of fresh ginger (thumb size)
- 1 onion
- 10 cl rice vinegar
- 70 g tomato paste
- 2 tbsp soy sauce
- 115 g brown or blond sugar
- 2 star anise (star anise)
- 2 small peppers (red and green)
- 1 long green chili pepper
- 1 pineapple (preferably Victoria)
© Kachen / LetzCook
- Cut the pork tenderloin into 5 mm slices and cut each slice in half. Place in a shallow dish, pour the soy sauce, season with salt and pepper, mix and keep in a cool place while preparing the next step.
- Peel the pineapple, remove the core and cut into slices and pieces. Chop the garlic and fresh ginger. Coarsely chop the onion. Cut the peppers into thin strips and mince the chilli pepper.
- Heat the frying oil (approx. 1 l) in a frying pan. In a dish, mix the flour and cornstarch. Take the meat out of the fridge and break an egg over it. Mix well and roll each piece in the flour and cornstarch mixture. When the oil is very hot, dip the pieces of meat for a first bath of about 1 minute. Drain and set aside.
- Put 2 tablespoons of oil in a wok and brown the garlic and ginger. Add the onion and star anise. Fry for 1 minute before adding the tomato paste, rice vinegar, sugar and soy sauce. Bring to the boil and add 1 tablespoon of the remaining flour-maizena mixture, stirring until thickened. Stop cooking.
- 5Heat the frying oil in the pan again and, when it is hot, plunge the meat into the pan a second time for about 2 to 3 minutes. Drain on paper towels.
- 6Put the wok back on the heat, allow to reheat and add the pineapple, peppers, chilli and pork pieces. Mix well and cook over low heat for 20 minutes.
- Serve with white rice.
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