Description
Piquant, original, not a cliche.
Ingredients
-
Pork
500 g
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Cashews
150 g
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Vinegar
0.5 Tbsp
-
Soy sauce
2 Tbsp
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Pineapple
400 g
-
Carrots
2 piece
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Dry white wine
2 Tbsp
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Starch
1 Tbsp
-
Spices
Cooking
The pineapple drain in a colander, save the syrup, the flesh is cut into small pieces
Carrots peeled, cut into slices
In a bowl, mix dry white wine, rice vinegar, and syrup from pineapple, add cornstarch and soy sauce. Mix well with a whisk.
Boneless pork, cut into small pieces and fry on high heat in a wok until cooked and Golden brown. A little salt and pepper (optional)
Add pineapple, cashews and carrots, cook, stirring, for another 5 minutes. Pour in sauce, cook, stirring or shaking the pan for 5 minutes, then cover with a lid, make the minimum fire and then the meat for 10 minutes.
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