Chinese-style sweet and sour meat
Description
The recipe won't take much time. It might not be 100% authentic Chinese cuisine—I suspect it has been slightly modified and simplified, as Chinese and other Asian cuisines use so many spices, half of which we're unfamiliar with and very difficult to find here. Nevertheless, the combination of unusual and unfamiliar flavors brings this dish very close to authentic Chinese cuisine, so be sure to try it. Serve hot.
Instructions
- 1
Step 1
1. I wash the meat and pat it dry with paper towels, then slice it into pieces (1.5 centimeters thick), always cutting along the grain to preserve its juiciness.
- 2
Step 2
2. Cut each pork slice into 1.5-centimeter-wide strips. In a bowl, mix together the starch, soy sauce, ginger powder, and sugar, stir well, then add the meat pieces.
- 3
Step 3
3. I wash the bell pepper, cut it in half, remove the seeds, and slice the vegetable into long strips. Then I fry them in a pan with sunflower oil and carrots for 5 minutes over high heat.
- 4
Step 4
4. Then I add canned pineapple, cut into small pieces, to the vegetables on the stove. I mix everything and remove from heat.
- 5
Step 5
5. I fry the marinated pork in a separate pan with sunflower oil over high heat for about 7-10 minutes.
- 6
Step 6
6. At the very end, add the prepared vegetables to the pork, mix, heat for 1-2 minutes, then remove from heat.
- 7
Step 7
7. I always serve the finished dish hot with fresh vegetables.