Pineapple Sour Pork

Overview

When I was grocery shopping, I came across a nice piece of tenderloin. It was a rare opportunity, so of course I had to buy it. When I got home, I saw that half of the pineapples I bought the day before were still left (I was also drunk when I used pineapples that cost more than ten yuan a pound instead of pineapples to make this dish), so I thought of making this pineapple sweet and sour pork on a whim. The texture was really amazing. The key is that the meat is super tender! My two-year-old daughter doesn’t usually like to eat meat, but she ate several pieces this time

Tags

• hot dishes
• pineapple
• pork tenderloin
• tomato

Ingredients

Steps

1. 1 Cut the tenderloin into dices of about 1 to 1.5 cm, add appropriate amount of salt, cooking wine and a little soy sauce and simmer for 15 minutes

   

2. 2 Add the egg whites and stir evenly to coat each piece with starch. The amount of egg white should not be too much, so that each piece of meat can be fully covered with egg white

   

3. 3 Fried meat. Pour oil into the pot. When the oil is hot, put the meat pieces into the pot piece by piece. Fry over medium-low heat until just colored, then remove and drain the oil. Therefore, after the meat pieces are fried, heat the oil pan again and fry again until golden brown, then take it out

   

4. 4 Take one tomato, cut a cross on the top, blanch it in hot water to peel it easily, and then cut it into small cubes.

   

5. 5 Pour oil into the pot, add diced tomatoes when the oil is hot, stir-fry and add water, cover and bring to a boil, then add half a spoonful of salt and two spoons of sugar to adjust to a sweet and sour taste, reduce to low heat and simmer until thick, then remove from the pot and set aside. (This step can be omitted and replaced with purchased tomato paste)

   

6. 6 Cut the pineapple into pieces about the same size as the meat and set aside

   

7. 7 Add base oil to the pot, add a small amount of shredded ginger, pour in the cooked tomato sauce, then add pineapple cubes, stir-fry evenly, add appropriate amount of water, cover and bring to a boil

   

8. 8 Add another spoonful of mature vinegar (add an appropriate amount according to personal taste), add the meat pieces, stir-fry evenly and thicken with water starch.

   

9. 9 Garnish with some coriander or chopped green onion, serve hot and eat