Pork Tenderloin Sweet and Sour with Rice

Ingredients

• 600 g lean pork meat
• 2 red bell peppers
• 1 onion
• 20 g ginger (1 piece; about 2 cm)
• 2 Garlic cloves
• 150 g rice (e.g., Basmati-wild rice mix)
• 1 egg
• Salt
• 0.5 tsp Sugar
• 2 tbsp Cornstarch
• 3 tbsp Sesame oil
• 1 small can pineapple chunks
• 1 tbsp cane sugar
• 1 tbsp light rice vinegar
• 2 tbsp Soy sauce
• 3 tbsp rice wine
• 1 tbsp Tomato Paste
• 1 tsp corn starch
• coriander

Instructions

1. 1.

   Wash the pork, pat dry and cut into thin short strips. Wash bell peppers, slice lengthwise, remove stems and deseed. Cut peppers into bite-sized strips. Peel onion and dice finely. Peel ginger and garlic and mince.

2. 2.

   Cook rice according to package instructions.

3. 3.

   Whisk egg with three tablespoons water, a pinch of salt and sugar. Toss pork in the mixture, remove and mix with cornstarch in a bowl.

4. 4.

   Heat two tablespoons sesame oil in a large pan or wok over high heat. Stir-fry pork strips constantly until cooked, then set aside.

5. 5.

   Add remaining sesame oil to the pan. Sauté peppers, onion cubes and pineapple chunks over medium heat.

6. 6.

   For the sauce combine one teaspoon sugar with rice vinegar, soy sauce, rice wine, tomato paste, 80 ml water, a pinch of salt and corn starch. Add sauce to the vegetable-pineapple mix and continue cooking until peppers are firm. Return pork and heat through.

7. 7.

   Serve pork on plates with rice and garnish with coriander leaves.