Sweet and sour pork

Ingredients

• 700 g pork leg pulp
• 1 sweet red pepper
• 1 sweet green pepper
• 1 small carrot
• 1 bunch of green onions
• 1 egg
• 2 tbsp. l. cornstarch
• 1 st. l. rice or dry white wine
• 1 st. l. soy sauce
• salt
• vegetable oil for frying
• 170 ml chicken broth
• 2 tbsp. l. soy sauce
• 1.5 tbsp. l. rice vinegar
• 1 Art. l. Sahara
• 1 st. l. tomato paste
• 1 tsp cornstarch

Cooking

Step 1

Cut the pork into 2.5 cm cubes. Place in a bowl, pour in the wine and soy sauce, add some salt and mix thoroughly. Leave for 20 min.

Step 2

Cut green onions slightly obliquely into 2.5 cm long pieces, sweet peppers into squares with a side of about 2.5 cm, carrots into pieces of about the same size. Place the carrots in simmering water and cook for 4 minutes. Then drain in a colander and pat dry.

Step 3

Lightly beat the egg and add the starch. Blend until smooth. Remove the pork from the marinade and place in the egg-starch dough. Stir.

Step 4

Heat deep-frying oil in a wok to about 170 ° C and fry the meat in it in small portions until golden brown on all sides. Place each finished serving on paper towels to drain excess oil.

Step 5

When all the meat is ready, drain the oil from the wok, pour in the chicken broth and add all the other sauce ingredients except the starch. Then bring to a boil and add sweet peppers, carrots and green onions.

Step 6

In a small bowl, mix starch with 2 tsp. cold water until smooth and immediately pour into the sauce in a wok. Stir quickly and bring back to a boil. Place the meat in the wok, stir gently and heat through. Serve immediately.