2024-01-05 22:24:00
Ingredients:
– 1 kg pork shoulder
– 4 egg whites
– 100 g corn starch
– sunflower oil c/n
– 100 g chauchas
– 1 red bell pepper
– 1 green bell pepper
– 1 carrot
– 2 green onions
– sweet and sour sauce c/n
– ½ tbsp. ginger
– 1 or 2 chiles
– 100 g bean sprouts
– 400 g cooked white rice to accompany
For sweet and sour sauce:
– 1 liter alcohol vinegar
– 1 liter water
– 500 g sugar
– 300 g ketchup
– 1 pound tomato extract
– 1 tbsp. soy sauce
– corn starch c/n (optional)
Preparation
For the sweet and sour sauce: In a pot, bring the mixture of vinegar, water, sugar, ketchup, tomato extract and soy sauce to a boil. Optional thicken with cornstarch once it boils for regarding 5 to 10 minutes.
For him sautéed: Cut the pork into thin slices, season with salt and pepper and pass first through starch and then through beaten egg whites. Heat oil in a wok and fry the meat pieces without taking on too much color. Reserve.
Heat the wok with a little new oil and sauté the onion cut into thin slices, the ginger in slices and the bell peppers cut into squares or diamonds. Then add the beans cut on the bias, and the thinly sliced carrots. Cook for a few minutes. Then add the pork, sliced chiles and sweet and sour sauce. If necessary, thicken with starch diluted in water. Finally, add the soybean sprouts. Serve with white rice.
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