Sweet and Sour Pork

Sweet and Sour Pork is a hit of Chinese restaurants: crisp-fried meat cubes in a glossy, fruity, sweet-and-sour sauce.

1. Cut the pork loin into about 2 cm cubes, salt it, and roll it in the wheat flour, so it is thinly coated.

2. In hot oil, in batches, fry it crisp and golden brown, then take it onto kitchen paper.

3. Cut the pepper and the onion into larger cubes, and in a little oil, over a lively heat, fry them until they have bite.

4. Add the diced pineapple, and just toss it through.

5. From the ketchup, the vinegar, the brown sugar and a little water boil a glossy, sweet-and-sour sauce, until it thickens slightly.

6. Turn the fried meat into the sauce only just before serving, and warm it through together.

Tip: Always stir the meat into the sauce only at the last moment – if it stands in it for long, it loses its crispness and its coating softens.