Sweet and Sour Pork with Pineapple

Name: Sweet and Sour Pork with Pineapple
Ingredients: 1 konzerva pineapple; ketchup; Worcestershire sauce; sugar; vinegar; 1 PL cornstarch; 1 PL water; pork; baking soda; salt; all-purpose flour; garlic; neutral oil; onion; bell pepper; spring onion

#pineapple#pork#sweet and sour#fried#Food Network

A crispy and tangy sweet and sour pork dish featuring bite-sized pork pieces fried to golden perfection and tossed in a flavorful pineapple sauce. Served best with rice or noodles, this recipe combines juicy pineapple, colorful vegetables, and a perfectly balanced sauce for a delicious meal.

Ingredients extracted via AI

1 konzerva pineappleketchupWorcestershire saucesugarvinegar1 PL cornstarch1 PL waterporkbaking sodasaltall-purpose flourgarlicneutral oilonionbell pepperspring onion

Procedure generated via AI

Prepare all ingredients: pineapple chunks, ketchup, Worcestershire sauce, vinegar, sugar, cornstarch, water, pork cut into roughly 3.5 cm cubes, baking soda, salt, all-purpose flour, cornstarch and baking soda for the tempura batter, garlic, onion diced into 2 cm cubes, bell pepper diced, and spring onions sliced diagonally. Separate pineapple chunks and juice.
Make the sweet and sour sauce by mixing ketchup, Worcestershire sauce, vinegar, sugar, pineapple juice, and cornstarch dissolved in water. Stir well to combine.
Marinate the pork cubes by mixing baking soda, cornstarch, salt, and a little water. Let it sit to tenderize the meat.
Prepare the tempura batter by combining all-purpose flour, cornstarch, and baking soda.
Coat the marinated pork pieces in the tempura flour mixture, gradually adding water until you achieve a thin, smooth batter that covers the meat evenly.
Heat neutral oil in a deep fryer or pot to 175-180 °C. Fry the pork pieces individually to prevent sticking until golden and crispy, about 6 minutes. Remove and drain on a rack, keeping warm in the oven at 90 °C.
In a medium-sized pan, heat some oil and briefly sauté the minced garlic until fragrant.
Add the diced onion, bell pepper, and spring onions and stir-fry briefly to keep them crisp.
Add the pineapple chunks and pour in the sweet and sour sauce. Bring it to a boil and stir until the sauce thickens and reaches about 80-90 °C.
Toss the fried pork pieces into the thickened sauce quickly to coat them well while keeping them crispy.