Pork fillet in sweet and sour sauce
4 servings
35 minutes
Pork fillet in sweet and sour sauce is a vibrant representative of Pan-Asian cuisine that has gained popularity due to its harmony of flavors. The recipe originates from Chinese culinary tradition, where the balance of sweetness and sourness is the foundation of gastronomic pleasure. Tender pork fillet coated with a crispy crust pairs perfectly with a thick sauce made from vinegar, ketchup, and sugar. Crunchy bell peppers and green onions add freshness, while a slight tanginess gives the dish zest. This dish pairs wonderfully with boiled rice, serving as an excellent neutral complement to the rich flavor. This recipe will not only delight gourmets but also make an ideal choice for a festive dinner, providing unforgettable taste experiences.
1
Cut the meat into small cubes and place it in a bowl with the eggs and 4 tablespoons of corn flour. Mix well, place in a sieve, and shake off the excess flour.
- Pork fillet: 600 g
- Corn flour: 120 g
- Chicken egg: 2 pieces
2
Heat the wok over high heat, add 1 tablespoon of oil and heat until smoking. Add finely chopped onion and fry for 1 minute. Add diced red pepper and green onion and fry for another minute. Add vinegar, ketchup, and sugar, reduce heat, and stir until sugar is fully dissolved. Bring to a boil again and simmer for 3 minutes.
- Vegetable oil: 3 tablespoons
- Onion: 1 head
- Fresh red pepper: 1 piece
- Green onions: 2 pieces
- Rice vinegar: 250 ml
- Ketchup: 4 tablespoons
- Sugar: 220 g
3
Mix 2 tablespoons of corn flour with 2 tablespoons of water. Add the sweet and sour mixture and stir for 1 minute until the sauce thickens. Pour the sauce into a bowl.
- Corn flour: 120 g
4
Heat half of the remaining oil in a pan over medium heat. Add half of the meat and fry until golden brown. Transfer to a plate. Repeat the same with the remaining oil and meat. Return the meat to the pan and pour in the sauce. Bring to a boil and serve.
- Vegetable oil: 3 tablespoons
- Pork fillet: 600 g