Sweet Sour Pork With Pineapple
|Cooked lean raw pork||3 Ounce|
|Peanut oil||3 Ounce|
|Green sweet pepper||1 Tablespoon, diced|
|Onion||1 Small, chopped|
|Tomato puree||1 Teaspoon|
|Chicken stock||2 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Water||2 Teaspoon (1 Dessertspoon)|
|Ripe tomato wedges||2 Tablespoon|
|Canned pineapple wedges||2 Tablespoon, chopped|
|Chopped chili||1⁄4 Small, pounded to paste|
Gut pork into 3/4-inch dice; fry in deep peanut oil hot enough to give it a pale golden colour in 3 minutes.
Drain and leave to become cold.
Gut pepper into strips and place ready.
Heat 1 tablespoon peanut oil in frying-pan.
Fry onion, tossing it about so that it cooks but does not colour.
Remove from heat and work in tomato puree and sugar, add salt and chicken stock and return to heat.
Meanwhile turn pork into very hot oil to brown.
Blend cornflour and water and stir into sauce in frying-pan.
Add green pepper and cook for 1 minute, add tomatoes, and cook 1/2 minute, add pineapple and chilli; toss for about 1/2 minute.
Meanwhile when pork is a rich gold, drain thoroughly and turn into frying-pan with other ingredients.
Toss them together for a moment.