Sweet and Sour Pork
Whole kitchen in its salty proposal for the month of January invites us to prepare a classic of Chinese cuisine: sweet and sour pork.
After the Christmas break we return to the load with the new proposals of Whole kitchen!
The bittersweet pig had tried it but had never done it at home, how clumsy, how simple this dish is and how good it is. From now on it stays forever in my kitchen!
I hope you spend a very good weekend.
500 gr. of pork tenderloin
50 gr. of celery
100 gr. of green beans
1 red pepper
1 medium onion
2 cloves of garlic
3 tablespoons of vegetable oil
1 tablespoons of grated ginger
3 tablespoons of soy sauce
2 tablespoons rice vinegar
3 tablespoons brown sugar
1 spoonful of cornstarch
125 ml. of chicken broth
Salt and pepper
We peel the carrots and cut them into 4 cm sticks. We reserve.
We wash the celery and cut it into thin slices. We store. We also cut the beans into pieces of about 3 cm. We reserve.
We put the slices of celery in a saucepan with plenty of water and a little salt and let it boil for 30 seconds.
We remove from the saucepan, drain and submerge them in cold water to stop the cooking. keep its color.
We repeat the same operation with carrots and beans but let them boil 1 minute. We reserve on a plate.
Cut the loin into slices and these into 2 or 3 strips.
Heat 2 tablespoons of oil in a wok or deep fryer and fry the meat in 2 or 3 courses to brown it well. remove with a slotted spoon and reserve.
Chop the onion, garlic and pepper very finely.
Put the remaining spoonful of oil in the same wok or pan and brown the onion over medium heat, add the garlic, the pepper, the grated ginger and the carrot. Let cook by stirring 2 more minutes, add celery, green beans and meat, stir to mix all the ingredients and cook for 2 minutes.
Pour 3 tablespoons of soy sauce, 2 of rice vinegar and 3 of brown sugar.
We dilute the teaspoon of cornstarch with the chicken broth in a bowl and toss it over the meat and vegetables that we have in the pan.
Let everything boil until the sauce thickens.
Season with salt and pepper to taste and serve hot.
Source: Flavors of the world. Chinese cuisine step by step