Sweet and Sour Pork

1. 1 Pork loinpack 600 g ≈ $5.99 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 70 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Canned pineapplepack 565 g ≈ $2.50 80 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Ketchup 25 g
7. 7 Soy sauce 15 ml
8. 8 Vinegar 9% 10 ml
9. 9 Sugar 8 g
10. 10 Starch 8 g
11. 11 Sunflower oil 12 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and pork¹, cut the pork into 2 cm cubes and heat a skillet over medium heat.

2. Dust the pork¹ with cornstarch and fry until a crust forms on each side for about 3 minutes, then remove from the pan and set aside.

3. Peel the onion⁵ and pepper and cut them: onion into 0.5 cm rings, pepper into 1 cm petals.

4. Add the onion⁵ and pepper and pineapple to the pan and warm together for about 1 minute.

5. For the sauce, to ketchup add soy sauce, vinegar, sugar and 50 ml water; stir until smooth and pour into the pan, return the meat.

6. Cook over medium heat for about 2 minutes, stirring, until the meat is coated with the sauce and thickened to a saucy state; some moisture will evaporate, the flavor becomes bright and sweet-sour.

7. Check the rice: the water should be absorbed and the rice soft.

8. To serve, divide the rice among plates, top with pork¹ and vegetables and pineapple, and drizzle with the sweet-sour sauce; garnish as desired.