Sweet and sour pork

Preparation - 30 minutes

sift together the baking powder, flour and a pinch of salt. Add the egg and 100 ml of water and mix until smooth. Set the batter aside.

remove any excess fat and sinew from the pork tenderloin and cut into cubes. Make sure that these are not too big or small (in chinese restaurants they are served as balls of around 2 cm).

mix the meat with a tablespoon of rice vinegar and a tablespoon of salty soy sauce and let it marinate briefly.

peel the onions, garlic cloves and root ginger. Halve the onions and into thin rings, then finely grate the ginger and garlic. Wash the red pepper and cut it into pieces (not too small).

heat a heavy-bottomed pan with sunflower, or other neutral oil for frying, and line a large plate with kitchen paper.

Finishing the sweet and sour pork - 30 minutes

heat a little sunflower oil in a small saucepan. Sauté the ginger and garlic, briefly, over low heat. Add the tomato ketchup, rice vinegar and pineapple juice.

mix 100 ml of water with a tablespoon of cornflour to a smooth paste. Add the paste to the sauce and cook briefly until it thickens. Season with soy sauce.

check if the oil is hot enough, by carefully dipping a piece of kitchen paper into it (if bubbles appear, the oil is hot). Dredge the pieces of meat through the batter and fry until golden brown.

do not add too many pieces of meat to the pan at once, or they will stick together. Spoon onto the paper towel-lined plate to remove excess oil and repeat until all the pork is fried.

heat a dash of sunflower oil in a wok or deep frying pan. Fry the onion and bell pepper for a few minutes and then add the fried pieces of meat. Stir once and add your desired amount of sweet and sour sauce. Serve immediately, enjoy your meal!