Sweet and Sour Baked Pork

Ingredients

• 240 g natural rice
• Salt
• 600 g pork fillet
• 2 tbsp spelt whole grain flour
• 3 tbsp cornstarch
• 1 tsp Baking powder
• 4 tbsp rapeseed oil
• 3 bell peppers (red, yellow and green)
• 2 onions
• 300 g pineapple flesh
• Pepper
• 2 Garlic cloves
• 200 ml pineapple juice
• 2 tbsp Tomato paste
• 2 tbsp white wine vinegar
• 2 tbsp honey

Instructions

1. 1.

   Put rice with double the amount of water and ½ tsp salt in a small pot, cover and bring to a boil. Simmer over low heat for about 30 minutes.

2. 2.

   Rinse the pork fillet first and pat dry. Cut into large bite‑sized cubes. Mix flour, 2 tbsp cornstarch, baking powder, 1 tsp salt and 1 tbsp oil with a little cold water to make a smooth thick batter.

3. 3.

   Heat oil in a wok, coat each pork cube in the batter and fry in batches for about 6 minutes until the coating is lightly browned. Remove from the wok, drain and keep warm in a preheated oven at 80 °C (convection 60 °C; gas: level 1).

4. 4.

   Clean, halve, seed and remove the white membranes of the bell peppers, then slice into strips. Peel and chop the onions. Cut pineapple flesh into small pieces. Stir‑fry peppers, onions and pineapple in the hot wok with the pork oil for 4 minutes over medium heat, seasoning with salt and pepper.

5. 5.

   For the sauce peel and chop garlic. Bring garlic, pineapple juice, tomato paste, vinegar and honey to a boil in a pot. Whisk 1 tbsp cornstarch with a little water and stir into the sauce, simmering for about 2 minutes over low heat.

6. 6.

   Distribute rice on bowls, top with vegetables, pork and sweet‑sour sauce, then serve.