Do you like dishes with an original, unusual combination of products? Try Chinese-style pork with a savory sauce with pineapple chunks and quick-fried vegetables.
The combination of sour and sweet is traditional in many Chinese dishes, as well as the presence of a large number of ingredients in sauces and gravies. Sometimes it may seem that some foods are incompatible, such as honey and garlic, but the final result suggests otherwise!
Moreover, meat dishes may contain pineapples, oranges, mangoes, which is quite unusual for Russian cuisine, although there is nothing unusual about this! It's just that Russian cuisine uses several other ingredients - apples, cranberries, cherries.
You will need
- 600 g of pork;
- red onions (1-2 pcs.);
- ½-1 tsp honey;
- 2 cloves of garlic;
- 1 ½ tbsp. soy sauce;
- 2 tbsp. dry red wine;
- 3-4 slices of canned pineapples;
- greens (of your choice);
- 150 g of champignons;
- red bell pepper (1-2 pcs.);
- carrots (1-2 pcs.);
- 100-150 g of fresh white or Chinese cabbage;
- salt (to taste);
- black and / or allspice pepper (to taste);
- chili pepper (to taste);
- ½ tbsp tomato paste;
- vegetable oil for frying (olive or unrefined sunflower oil)
Instead of fresh carrots, you can use ready-made Korean-style carrots (about 200 g). After roasting, it will acquire a rich spicy taste.
The amount of food indicated is for 4 servings.
Preparation
Wash and dry the meat. Remove bruises, films, and veins. Cut into small pieces of any shape. Salt, pepper, mix.
Peel the onion, chop finely. Fry over low heat until golden brown.
Wash the champignons, cut. Pour over the onion, stir and fry over high heat until tender. Do not cover with a lid! Place in a separate bowl.
Wash the pepper, remove the stalk, cut into thin long strips.
Peel the carrots, wash and cut into thin long feathers. If using pre-made Korean-style carrots, simply cut them short.
Wash white cabbage or Chinese cabbage, drain and chop thinly (no thickening).
Heat the skillet vigorously and quickly (3-4 minutes) fry the carrots, peppers and cabbage (if used). Do not bring vegetables to full softening! Transfer to another dish.
Place the meat in a skillet and fry until almost cooked over medium heat.
Grate 2 pineapple slices on a fine grater, cut the rest into small cubes. Peel the garlic, crush with a knife and chop finely. Dissolve tomato paste with 1 tbsp. water.
Add soy sauce, wine, honey, garlic, grated pineapple, hot pepper, tomato paste to the meat, stir. Simmer for 10 minutes. A minute before the end, add onions and mushrooms to the sauce.
Let the meat "rest", ie. brew for 10-15 minutes.
Divide the meat into bowls. Top with vegetables and pineapple cubes, garnish with herbs.
