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Recipe posted by Mélissende Dumont
A perfect blend of sweet and spicy flavours. "
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Preparation time: 20 mn
Cooking time: 30 mn
Rest time: 0 mn
Total time: 50 mn
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For 2 servings:
1 lb boneless pork (fillet or loin)
1 egg
¼ cup flour
1 chilli pepper or one teaspoon of chilli powder
1 small piece fresh ginger or 1 ½ teaspoons of ground ginger
2 tomatoes
2 tablespoons granulated sugar
2 tablespoons wine or sherry vinegar
4 slices of canned pineapple (less for a fresh pineapple)
1 cup of pineapple juice
2 teaspoons soy sauce
3 tablespoons oil
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Last update 08/02/2007
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1
Cut the pork into small pieces and roll it in the flour. Mix the egg with the remaining flour and pour the mixture over the pork.
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2
Heat the oil in a wok and add the pork. Fry for 10-15 minutes.
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3
Boil the tomatoes and remove the skin and seeds. Cut the flesh into cubes. Peel and grate the ginger if you are using fresh ginger and finely chop the chilli pepper. Cut the pineapple into small pieces.
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4
In a wok, fry the pineapple and the chilli (fresh or powder) for 3 minutes. Next, add the ginger (fresh or ground), the tomatoes, the vinegar, the soy sauce and the pineapple juice. Leave to simmer for 15 minutes until the liquid reduces and thickens.
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5
Five minutes before serving, add the pieces of pork to the rest of the ingredients in the wok. Serve hot.
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Finishing touches...
Once you have added the vegetables to the wok, taste to check the balance between sweet and sour. Adjust as necessary. |
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