Sweet and sour pork
3 servings
30 minutes
A great classic that has been tested by years and generations. Pork, combined with pineapple, becomes light and crisp. It is even better to use canned pineapple here - it is guaranteed to be sweeter.
1
First, prepare the sauce. In a large bowl, whisk together sugar, ketchup, soy sauce, sushi vinegar, and mirin sauce. Set aside.
- Sugar: 100 g
- Ketchup: 160 g
- Soy sauce: 50 ml
- Sushi vinegar (seasoned rice vinegar): 30 ml
- Mirin: 30 ml
2
Peel the onion and slice it into half-rings, chop the peppers (better to take different colors — yellow, red, and green), mushrooms, and pineapple into small, even cubes.
- Onion: 1 piece
- Bell pepper: 3 pieces
- Shiitake mushrooms: 100 g
- Canned pineapple: 50 g
3
Cut the pork into small cubes, coat it in starch, and fry in oil, stirring for about seven minutes until fully cooked.
- Pork neck (collar): 400 g
- Starch: 50 g
- Vegetable oil: 60 ml
4
Then add chopped vegetables to the pork, increase the heat, fry everything for three minutes, and then mix in the sauce. Lower the heat, let the finished dish sit for four minutes to blend the flavors. Serve in deep bowls.
- Bell pepper: 3 pieces
- Onion: 1 piece
- Shiitake mushrooms: 100 g
- Canned pineapple: 50 g
- Sugar: 100 g
- Ketchup: 160 g
- Soy sauce: 50 ml
- Mirin: 30 ml
- Sushi vinegar (seasoned rice vinegar): 30 ml
- Vegetable oil: 60 ml