Sweet and sour pork with pineapple and rice
3 servings
45 minutes
Pork in sweet and sour sauce with pineapples and rice is a bright and juicy dish of Chinese cuisine that captivates with its balance of flavors. The sweetness of pineapple harmonizes with the tangy acidity of tomato juice and vinegar, while the tender pork, previously fried to a crispy crust, is filled with rich aromas. The origins of this recipe trace back to Cantonese cuisine, where sweet and sour combinations are traditionally used to add depth to dishes. This versatile dish pairs wonderfully with rice, pasta, or potatoes. It can be served hot or cold while remaining delicious and appetizing. An ideal choice for those who appreciate rich flavor nuances and exotic notes in everyday cooking.
1
Cut the pork into strips (1 cm wide).
- Pork: 600 g
2
In a bowl, mix soy sauce, starch, and flour. Add the meat to the bowl and let it sit for 15 minutes.
- Soy sauce: 150 ml
- Potato starch: 1 tablespoon
- Wheat flour: 1 tablespoon
- Pork: 600 g
3
While the pork is marinating, cut the carrots and peppers into strips. Dice the pineapples.
- Carrot: 1 piece
- Green pepper: 1 piece
- Canned pineapple: 150 g
4
Heat vegetable oil in a pan, fry the carrots for 4 minutes, add the pepper, and after 4 minutes add the pineapples. Fry for a couple of minutes and place everything on a plate.
- Carrot: 1 piece
- Green pepper: 1 piece
- Canned pineapple: 150 g
5
In the same pan, fry the meat until a crust forms.
- Pork: 600 g
6
Mix juice, sugar, vinegar.
- Tomato juice: 150 ml
- Sugar: 3 tablespoons
- Vinegar: 2 tablespoons
7
Add vegetables and sauce to the meat. Simmer for 10 minutes. Season with salt and pepper.
- Pork: 600 g
- Carrot: 1 piece
- Green pepper: 1 piece
- Canned pineapple: 150 g
- Tomato juice: 150 ml
- Sugar: 3 tablespoons
- Vinegar: 2 tablespoons
8
Serve hot or cold with potatoes, pasta, or rice.