Crispy Pork with Sweet‑Sour Sauce

Ingredients

• 250 g Basmati rice
• Salt
• 1 piece fresh ginger (about 1.5 cm)
• 1 clove garlic
• 200 ml pineapple juice
• 1 tbsp Tomato Paste
• 1 tbsp ketchup
• 0.5 Mango
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 3 tbsp sugar
• 2 tbsp dark soy sauce
• 1 tbsp Sunflower oil
• 1 tbsp Cornstarch
• chili sauce
• rice wine
• peanut oil (for frying)
• 2 Eggs
• 200 ml dry white wine
• 250 g flour
• 1 tsp salt
• 600 g pork tenderloin (pre‑cooked)
• Salt
• pepper (ground)
• 2 Spring Onions

Instructions

1. 1.

   Cook the rice in boiling salted water. For the sauce, peel and finely dice the ginger and garlic. Mix the juice with tomato paste, ketchup, pureed mango flesh, vinegar, lemon juice, sugar and soy sauce well.

2. 2.

   Heat oil in a small pot and sauté the ginger and garlic. Add the mixed liquid and bring to a boil. Whisk in the cornstarch slurry with cold water and thicken the sauce. Season with chili sauce and rice wine, then let it cool.

3. 3.

   In a large pot or deep fryer heat enough peanut oil so the pork can float. For the batter, lightly whisk the eggs, add the wine, then stir in flour and salt until smooth. The batter should be thick. If needed, add more water.

4. 4.

   Wash, dry, trim and cut the pork into about 3 cm pieces, season it. Dip each piece in the batter and fry in hot oil until golden brown around 5–7 minutes. Slice the spring onions into slanted wedges. Drain the pork on paper towels and garnish with the sliced spring onions before serving with sauce and rice.