Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 70 minuti |
Ingredients
| 400 g | pork |
| 1 | green peppers |
| 2 cucchiai | extra virgin olive oil |
| 1 | carrot |
| 1 | onion |
| 1 | red peppers |
| 150 g | ananas |
| 80 g | 00 flour |
| 1 cucchiai | baking powder |
| 1 cucchiai | seed oil |
| 200 mL | tomato passata Sterilgarda |
| 2 cucchiai | cornstarch |
| 2 cucchiai | soy sauce |
| 100 g | cane sugar |
| 100 mL | white wine vinegar |
| 3 cucchiai | 100% Sterilgarda pineapple juice |
Preparation
- Cut the pork and pineapple into small cubes
- Prepare the vegetables (carrots, peppers, onions) by cutting them into thin strips of the same size
- Prepare the batter by mixing the flour with the yeast and the seed oil. Add the water until you get a thick batter
- Heat the seed oil in the wok and fry the pieces of pork dipped in the batter
- Drain the pork once golden brown
- Clean the wok. Add some seed oil to the wok to sauté the vegetables over high heat and finally add the pineapple.
- Salt and sauté for a maximum of 4 minutes
- Set aside the crunchy vegetables
- In the same wok, add the tomato puree, sugar, wine vinegar, soy sauce and pineapple juice
- Bring to the boil. Add two tablespoons of cornstarch dissolved in 200 ml of cold water. Allow the sweet and sour sauce to thicken and finally add the fried pork and vegetables
- Mix and heat the last few moments before serving
Bring the whole Sterilgarda Microfiltered milk and broth to the boil in a saucepan and boil the cod for about an hour. Prepare the polenta, following the ...
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