Chinese-style sweet and sour pork
Description
The dish is prepared without unnecessary complications. In Chinese cuisine, a special type of mushroom called wood ear (also known as "Judas' ears") is usually used for this recipe. However, it's not so easy to find them in stores in our region. Therefore, you can use common mushrooms like button mushrooms or shiitake—they won't compromise the dish's flavor. One more tip: you can replace sugar with honey. The dish is now ready to be served.
Instructions
- 1
Step 1
Mix 5 tablespoons of starch with 6 tablespoons of water and leave overnight. When you're ready to cook, first mix the broth, oyster sauce, ketchup, vinegar, sugar, one tablespoon of starch, and two tablespoons of water, stir well and set aside.
- 2
Step 2
Cut the meat into thin strips, lightly salt and sprinkle with salt.
- 3
Step 3
Cut the onion, pepper, mushrooms, and pineapple into roughly equal-sized pieces.
- 4
Step 4
Take the starch and water mixture that was left overnight, pour off the water, and mix the starch with the egg white. Dip the meat into this mixture. Heat oil in a skillet until it sizzles and fry the meat strips for 2-3 minutes in the oil.
- 5
Step 5
Set the meat aside on a plate for now, drain almost all the oil from the skillet, then add the vegetables, pineapple, and mushrooms. Pour in the prepared sauce. Once the sauce thickens, return the pork to the skillet and simmer everything together for a couple of minutes.
- 6
Step 6
Serve the dish immediately while hot. Enjoy!