Sweet and Sour Pineapple Sweet and Sour Pork

Sweet and sour pork is an appetizer with good color, aroma and taste. Choose pork tenderloin with fascia, the meat is tender and not too dry or fat. It is not like eating in a restaurant, which is like opening a blind box. Sometimes the meat is old and stuck in your teeth, and sometimes it is greasy and hard to swallow. You can control the ingredients when you make it yourself. The fascia locks in moisture. After frying, it is crispy on the outside and tender on the inside. The sweet and sour sauce covers each piece of meat, making it safe and enjoyable to eat. Deliciousness is so simple...

Ingredients

Steps

Cut the pineapple into pieces and soak them in salt water for about 1 hour.
Cut the pork into pieces, wash and set aside.
Marinate the pork: Add light soy sauce, oyster sauce, salt, white pepper, shredded ginger and 2 tablespoons of potato starch to the pork in turn, mix well and marinate for more than 1 hour.
Dice the green and red peppers and set aside the pineapple.
Flour the meat: Coat each piece of meat with potato starch and set aside.
Fry the meat: Heat oil in a pan until 70% hot, then turn to medium-low heat (otherwise it will burn). Pour the meat coated with flour into the pan and fry until golden brown.
Continue to heat the oil, pour in the fried meat pieces and fry again for about 2 minutes. Remove and set aside (re-frying will make the skin crispy).
Sauce: Put tomato sauce, white sugar and aged vinegar in a bowl and mix well. Add 150 grams of water and mix well for later use.
Heat oil in a pan, add green and red pepper pieces and stir-fry for a few times.
Add the pineapple chunks and continue to fry for a few more times.
Add the sauce and cook until it becomes thick. Add the fried meat and mix well before serving.