Home-cooked pineapple pork belly

Overview

It’s the season when pineapples are on the market again. I remembered that I haven’t made pineapple sweet and sour pork in a long time. In winter, I can only use canned pineapple to make it. It is sweeter, but not as fresh, and it is easy to cool down after it is done. Spring and summer are a good time to eat this dish. The sour and sweet taste is very appetizing, so I started to make this home-cooked version of pineapple sweet and sour pork.

Tags

• private kitchen
• cooking wine
• egg
• flour
• green bell pepper
• light soy sauce
• old soy sauce
• pork tenderloin
• starch
• vinegar
• white sugar
• ketchup
• pepper
• pineapple

Ingredients

Steps

1. 1 Prepare the ingredients and soak the pineapple in salt water for 20 minutes.

   

2. 2 Cut the tenderloin into small pieces, add egg liquid, cooking wine, pepper, and light soy sauce and marinate for half an hour.

   

3. 3 When marinating the tenderloin, prepare the seasoning. Mix three tablespoons of tomato paste, one tablespoon of cooking wine, one tablespoon of light soy sauce, one tablespoon of balsamic vinegar, half a tablespoon of dark soy sauce, one tablespoon of sugar and starch. Add appropriate amount of water and mix thoroughly.

   

4. 4 After the tenderloin is marinated, evenly coat it with flour, heat the oil and fry it over low heat for 5 minutes. Turn it over so that it is evenly heated. I fried it in two batches to save fuel.

   

5. 5 While the tenderloin is frying, cut the pineapple and green pepper into pieces.

   

6. 6 When the tenderloin is cooked, take it out and fry again on high heat for one minute.

   

7. 7 In another pot, simmer the seasoning over medium-low heat, stirring evenly until heated

   

8. 8 When it bubbles, add pineapple, green pepper and fried tenderloin, stir-fry quickly over medium heat and serve evenly.