The favorite Chinese dish among foreign friends: "Pineapple Sweet and Sour Pork"

Overview

I vaguely remember that during the 2008 Olympic Games, there was a news report that a particularly interesting phenomenon was observed in the cafeteria of the athletes' village. Foreign athletes were very fond of sweet and sour dishes such as sweet and sour pork and Kung Pao chicken (improved). It’s no surprise that the sweet and sour pork dish ranks first. The sweet and sour taste coupled with the bright and colorful appearance is irresistible to anyone. However, the pineapple and sweet and sour pork with more nutritious side dishes was not selected, so I couldn’t help but complain about it. So when Thousheng’s French colleague came to visit, I couldn’t help but make a pineapple and sweet and sour pork dish to test my idea. As expected, it was praised as more delicious than the sweet and sour pork loin. Speaking of pineapples, there is a story that Thusheng and I have to tell. I remember that when I was in college, I was a sweet boy. I helped with all the big and small things in the class. I had a very good relationship with several equally enthusiastic classmates in the class. One of them was Sister Dong from our dormitory. Sister Dong is the oldest in our dormitory. She has a good temper and likes to take care of others. She takes great care of my sister, who is slow and confused all day long. Later, she gradually developed into a strong sister. A class organized a spring outing during the May Day holiday. Sister Dong and I did not participate because we wanted to go to Tianjin to hang out with classmates during the holiday. Of course, we had to report to the housekeeper, and then out of nowhere, Sister Dong promised to bring gifts back to him after the holiday. In Tianjin, of course I brought the twists, but seeing Sister Dong carrying the twists, I, the little follower, couldn’t be empty-handed. Later, I bought a pineapple from the small supermarket downstairs to make up for it. Not long after that, SARS happened, and not long after that, Thusheng and I fell in love... Now when talking about pineapples, Thusheng always says that it is his favorite fruit in his life. When asked the reason, he proudly said: Because it is our love fruit! Like the sweet and sour pork loin, the pineapple sweet and sour pork needs to be marinated first and then coated in egg liquid and starch before frying. Therefore, you must pay attention to the heat when frying to ensure that the meat is crispy on the outside and tender on the inside. When marinating the meat, be careful not to season it too heavily, otherwise it will feel a bit abrupt when you suddenly eat a heavy salty taste in addition to the sweet and sour taste of tomato sauce and pineapple. This time I made the pineapple sour pork without tomato sauce and used Dimon’s tomato sauce. The vinegar-free ingredient reduces the irritation, and it is said to be free of any preservatives and colorings and can be eaten with confidence. Compared with the sweet and sour pork loin, the pineapple sweet and sour pork has a fresher taste because of the addition of pineapple. The sweet and sour taste can also increase appetite. Friends who like sour beets should not miss it.

Tags

• hot dishes
• cantonese cuisine
• increase appetite
• cooking wine
• dimon tomato sauce
• egg
• onion white
• onions
• peanut oil
• pork tenderloin
• red bell pepper
• starch
• vinegar
• white sugar
• ginger slices
• green pepper
• pineapple
• salt
• white pepper

Ingredients

Steps

1. 1 Cut the green and red peppers and onions into hob cubes, and cut the scallions and ginger into shreds.

   

2. 2 Clean the pineapple, cut it into pieces similar to the size of green peppers, and soak them in light salt water to remove the sourness.

   

3. 3 Clean the tenderloin and cut it into pieces similar to the size of a pineapple. Add 5g of salt, white pepper, cooking wine and a spoonful of starch, mix well and marinate for more than 20 minutes.

   

4. 4 Add 3g of salt, 8g of cornstarch, vinegar, sugar (as appropriate, tomato sauce is sweeter) and appropriate amount of water to Dimon tomato sauce, mix thoroughly and set aside.

   

5. 5 Break up the egg liquid and pour it into the marinated diced meat, and spread it evenly to ensure that each piece of meat is coated with the egg liquid.

   

6. 6 Roll the tenderloin coated in egg liquid in cornstarch and coat it evenly with a layer of starch.

   

7. 7 Put a little more peanut oil in the soup pot, heat it 80%, add the tenderloin, fry over medium-low heat until light golden brown, then remove and control the oil.

   

8. 8 Turn on high heat and reheat the remaining oil in the pot until it is 80% hot. Fry the tenderloin again until golden in color, then remove and control the oil.

   

9. 9 Put an appropriate amount of peanut oil in the pan, add onions and ginger and stir-fry until fragrant.

   

10. 10 Add green and red peppers and onions, add half a spoonful of salt, stir-fry quickly and remove.

    

11. 11 Use the remaining oil at the bottom of the pot, add tomato sauce and pineapple and cook over low heat until thickened.

    

12. 12 Add the fried tenderloin and vegetables, stir-fry well and simmer over low heat for half a minute until the soup is evenly coated on the diced meat and serve.