Meat in sweet sauce recipe. Chinese style meat in sweet and sour sauce with tomato paste and onions

Pork in Chinese sweet and sour sauce is a juicy, original and interesting dish. Without a doubt, this is a very “convenient” recipe, because in the manufacture there is no need to show patience and skill - everything is prepared quickly enough and does not require much labor.

In this case, the meat is complemented by canned pineapples, which fit very well into the recipe and make the dish even more exotic and “contrasting”. Having tried this combination of ingredients once, you will definitely want to repeat! Pork soaked in sweet and sour sauce turns out beautiful and appetizing, and most importantly - very tasty!

Ingredients:

• pork (boneless pulp) - 0.5 kg;
• canned pineapples - 150 g;
• bell pepper - 1-2 pcs.;
• potato starch - 1 tbsp. spoon;
• soy sauce - 3 tbsp. spoons;
• ground ginger - 1 teaspoon;
• garlic - 1-2 teeth;
• vegetable oil - about 3-4 tbsp. spoons;
• salt, hot ground pepper (red) - to taste.

For sauce:

• vinegar 6% - 1 tbsp. spoon;
• soy sauce - 3 tbsp. spoons;
• ketchup - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon.

Pork in sweet and sour sauce (Chinese cuisine) - step by step recipe

How to cook pork with pineapple in Chinese

1. We wash the pork pulp, dry it and cut into small square pieces. Sprinkle with salt, starch and ground ginger. Add soy sauce and mix thoroughly. Leave the meat in this form for at least 30 minutes.
   
2. Chop the peeled garlic cloves very finely with a knife. After cutting off the stem and cleaning out the seeds, cut the sweet pepper into square pieces. In this case, it is advisable to use a bright red pepper, or mix two contrasting shades to make the finished dish the most colorful and appetizing.
   
3. In a separate bowl, mix vinegar, ketchup, sugar and salted soy sauce. Stir vigorously until smooth.
   
4. We cover the bottom of a thick-bottomed frying pan with a thin layer of oil, heat it up. We spread the pieces of meat and, stirring, fry over moderate heat until golden brown. In this case, it is better to fry pork in parts (if you lay out the entire portion at once, the meat will release a large amount of juice and will not be fried, but rather stewed).
   
5. For now, we put the pieces of meat in a separate bowl, and at the same time load garlic and pieces of bell pepper into the vacated pan. Fry for 2-3 minutes, remembering to stir.
   
6. Next, return the pork to the pan and pour in the previously prepared sauce.
   
7. We load canned pineapples, previously cut into pieces, to the components of the dish. If desired, add a little red ground pepper, and then mix everything. Pour in about ½ cup of boiling water, cover the pan with a lid and simmer the contents of the pan over low heat until the meat is fully cooked (about 10-15 minutes). At the end, we take a sample, if necessary, adding salt or hot pepper.
   
8. Pork in Chinese sweet and sour sauce harmonizes well with almost any side dish, but boiled rice is best suited here. Our hearty exotic dish is ready! Enjoy the original taste!
   

Bon appetit!

Meat in sweet and sour sauce is a very interesting and incredibly aromatic dish that you can try not only in Chinese restaurants. It is easy and simple to prepare at home, you just need to stock up on the necessary ingredients.

Meat in Chinese Sweet and Sour Sauce - General Cooking Principles

Meat. It does not undergo long-term processing, but is sometimes marinated. The original recipes use medium-fat pork. You can replace veal, chicken, they also go well with sweet and sour sauce.

Vegetables. Most often, onions, garlic, carrots, and peppers are found in recipes. But zucchini and eggplant can be added, tomatoes are often replaced with tomato paste or ketchup. Vegetables are usually cut into strips, fried with meat or separately.

Sauce ingredients. There are a lot of them, depending on the recipes. The most common are soy sauce, honey or sugar, lemon juice or vinegar, ginger and hot peppers. You can add any seasoning you like to the sauces.

Additional ingredients. Meat is usually cooked in a frying pan, so oil is required. It is better to take a vegetable product, as soy sauce can burn. To decorate meat in Chinese style, you will need white sesame, the addition of fresh herbs is welcome.

Meat in Chinese sweet and sour sauce with sesame seeds (pork)

The simplest recipe for meat in sweet and sour sauce in Chinese. The dish is prepared very simply, pork tenderloin is used here.

Ingredients

400 g of pork pulp;

30 g lemon juice;

Large bulb;

30 ml of oil;

Three cloves of garlic;

30 ml soy sauce;

1 tsp chopped ginger;

15 g honey;

10 g sesame;

15 g tomato. pastes.

Cooking

1. We cut the washed pork pulp into pieces, as for goulash or straws, but not very finely.

2. Add a spoonful of soy sauce and 50 ml of water to the pork, stir, leave to marinate.

3. Cut the garlic cloves in half, throw into the oil, fry.

4. We take out the garlic, spread the marinated pork in parts so that the pieces do not touch each other, fry in batches until golden brown. Put into a bowl.

5. In the same oil, add the onion cut into half rings. Fry until almost done.

6. We return the pork back.

7. Mix the remaining sauce with honey, add tomato paste to them. Citrus juice, season with ginger and pour 150 ml of water. It is good to dissolve the components of the fill.

8. Send the sauce to the meat pan with onions, cover, cook over low heat for about five minutes.

9. We take out the meat on a plate, fall asleep with sesame seeds. You can lightly fry them beforehand, but separately and in a dry frying pan it will be even tastier.

Meat in Chinese sweet and sour sauce with vegetables

A variant of Chinese vegetable meat in a spicy sweet and sour sauce. Bulgarian pepper and carrots are mainly used here. The juicier the vegetables, the tastier the dish will be.

Ingredients

300 g of any meat;

2 carrots;

1 large pepper;

35 ml soy sauce;

4 cloves of garlic;

Spoon of honey;

10 g of ginger;

30 ml of oil;

20 ml balm. vinegar;

Ripe tomato;

2 spoons of starch.

Cooking

1. We cut the meat, pour half of the soy sauce to it, put the starch and 70 ml of water. Mix it all well, leave for a quarter of an hour. This will be enough for pickling.

2. Saturate the oil with garlic. To do this, simply pour it into the pan, add one clove, cut into several pieces. Fry.

3. Take out the garlic, spread the meat in one layer, but not tightly. Cook until golden brown, transfer to a bowl.

4. We rub the carrots with large straws, you can use a knife for Korean salads. We put it in the pan after the meat. Add a little more oil if necessary.

5. After a minute, we launch the pepper cut into strips to the carrot. We fry until soft.

6. Return the meat to the pan, stir.

7. Prepare the sauce. Mix the grated tomato (it is advisable to remove the seeds) with soy sauce, ginger and garlic cloves that remain, add honey and balsamic vinegar, pour 150 ml of water.

8. We send the sauce to the pan, cook Chinese meat with vegetables for another five minutes, just warm it up well and you're done! Greens are best added directly to the plates.

Meat in Chinese sweet and sour sauce with pineapples

You can take pork for this dish, but veal is also good, chicken goes well with pineapples and sweet and sour sauce.

Ingredients

150 g of onion;

0.7 kg of meat;

300 g canned pineapple;

A spoonful of starch;

a spoonful of flour;

Three tablespoons of tomato paste;

2/3 tablespoons of vinegar;

Soy sauce;

Cooking

1. Cut the meat or poultry into pieces. We combine starch and flour, sprinkle, stir so that the dry mixture is evenly distributed.

2. Now add soy sauce, the amount to taste. If it is not very salty, then you can pour up to 40 ml. Stir, leave to marinate.

3. Warm up some oil. Canned pineapples must be removed from the marinade in advance so that all the liquid is glassed. Cut into pieces, spread in oil, fry for two minutes.

4. Now you need to take out the pineapples, lay the meat. Cook until lightly browned and immediately add finely chopped onion. You can take it a little less if you are embarrassed by such a quantity. Cook until transparent, return the pineapples.

5. Prepare the sauce. It is enough to mix tomato paste and pineapple marinade, you need about 150-180 grams. You do not need to put sugar, stir and pour the products in a pan. If suddenly the paste is concentrated, then one spoon is enough.

6. Simmer over low heat until the sauce is reduced by half. Can be turned off.

Meat in Chinese sweet and sour sauce (in teriyaki)

Teriyaki is a wonderful sauce in which you can quickly and easily cook meat in Chinese style. This dish has only 4 ingredients, which is its undoubted plus.

Ingredients

400 g pork;

70 g teriyaki;

2 cloves of garlic;

Cooking

We cut meat or chicken, breast is successfully obtained according to this recipe. We make small plates, lightly beat off on both sides.

We spread the meat in hot oil, fry until golden brown, almost until fully cooked.

Place garlic cloves cut in half next to it. As soon as they are fried, discard.

As soon as the pieces are turned over, you can proceed to the sauce. Dilute the teriyaki with half a glass of water. It is better to use boiling water immediately, as the meat does not like sudden changes in temperature.

Pour the sauce, cover, make a minimum fire, simmer the dish for ten minutes. Sprinkle with sesame seeds when serving.

Meat in orange sweet and sour sauce in Chinese style

To prepare the sauce, you will need your own prepared orange juice. If the citruses are sweet, then add a little lemon juice or a few grains of concentrated dry acid.

Ingredients

500 g of meat;

180 g juice;

30 ml soy sauce;

1 tsp honey;

30 g of oil;

10 g of garlic;

10 g flour or starch.

Cooking

1. Cut the washed meat into cubes (pork or veal), sprinkle with soy sauce, just a little, leave for twenty minutes.

2. Roll the pieces in flour or just pour, stir. Put in a frying pan, fry the meat until lightly browned.

3. Combine the remaining sauce and orange juice, add chopped garlic and ginger to them, season with honey, dissolve. You can add some pepper for spiciness.

4. Pour the cooked meat with orange sauce, bring to a boil quickly. Then the fire must be set to the very minimum, boil the juice by half without a lid.

5. Decorate the finished dish with fresh herbs.

Meat in Chinese sweet and sour sauce with eggplant

Another vegetable version of appetizing meat in Chinese style in sweet and sour sauce. It is advisable to use small eggplants for cooking, which are conveniently cut into strips along the length.

Ingredients

300 g eggplant;

600 g of meat;

80 ml soy sauce;

10 g of starch;

10 g of sugar, ginger, garlic;

Half a large lemon;

150 g carrots;

Greens, oil.

Cooking

1. Cut the eggplant first lengthwise into two parts, then each in half again and again. You should get long straws. If the vegetable is bitter, then they need to be soaked, leave for fifteen minutes.

2. We also cut the meat into strips, add starch, which can be replaced with flour, stir, pour soy sauce, about half should go. We also leave for fifteen minutes.

3. Put the eggplants in a hot frying pan with oil, quickly fry until golden brown and take out.

4. Fry the carrots, chopped or grated into strips, also lightly fry.

5. We spread the meat, pre-squeeze it, bring it to readiness, add the prepared carrots and eggplants.

6. Mix 150 ml of water with sugar, squeezed lemon juice, ginger and sauce that remains. Pour into the pan.

7. Cover, warm up the food for about five minutes, the dish can be served.

Chinese Sweet and Sour Meat - Tips and Tricks

If the meat of a not very young animal is used for a Chinese dish, then leave it to marinate for a couple of hours, you should also do the same with beef, which is easy to overdry.

If the sauce starts to burn quickly, you need to pour in a little boiling water, stir, set the smallest fire and cover the pan, let the dish simmer until cooked.

Chinese meat is often sprinkled with sesame seeds, it is very beautiful and looks spectacular, but it turns out no less tasty with chopped walnuts.

What do you say? No my "ah!" and "oh!" will not convey the aroma that is in the house when I cookChinese style pork in sweet and sour sauce. The hearty smell of pork mixes with a sweet note of ginger and is enveloped in a tomato symphony ... In general, this is not meat, this is a crime - it is impossible to stop, it is impossible to break away, it is impossible to stop overeating. However, it fits very well. pork and sweet and sour sauce.

The basis for this dish, obviously, is pork fillet. Let's take a good piece, weighing about 600-700g. Let the meat rest a little so that it is easy to cut it. Cut the pork into cubes with a side size of about 1.5 cm. And let the pieces of pork already completely thaw, defrost naturally, at room temperature.

Also, to cook Chinese pork, we will need:

- Soy sauce;

- ground ginger;

- Starch;

- Ground black pepper;

- Salt;

- Tomato paste or good ketchup;

- Onion.

If available, you can add fresh bell peppers, fresh cherry tomatoes, fresh cucumbers, canned pineapple to this recipe. Today I will limit myself to only onions ...

Pour 60-70 ml of soy sauce into the meat. It is better to take soy sauce of the original Korean production. And give preference to classic sauces, without the addition of any garlic, mushrooms, etc.

We let the meat stand in the soy sauce for 20-25 minutes, stirring every 5 minutes so that the sauce penetrates the meat fibers. If the sauce is not very salty, then you can pour in just one small pinch of salt.

When the meat is marinated in soy sauce, pour 4 tablespoons into it, without a slide, potato or corn starch.

And actively mix the pieces of meat. One of the most important secrets of this recipe lies in the starch. He grabs the last of the sauce that hasn't been absorbed into the pork yet. And also, starch forms a thin enveloping film around each piece of meat. This is somewhat reminiscent of the batter principle.

Place a large deep frying pan on the stove. Pour refined sunflower oil into it. You need a lot of oil, a layer of at least 1 cm deep. We heat the oil in a frying pan.

Prepare a plate where we will lay out the fried pieces of pork. We cover the plate with napkins so that they absorb excess oil that will drain from the pieces of fried pork.

When the oil is hot, put the pork pieces in it. We do not dump everything, namely, we put the pieces one at a time so that they do not come into contact when frying.

We hold on one side, until the acquisition of a confident golden color and turn over.

When the meat is so fried on both sides, we take out the finished pieces.

I put them on a plate with a napkin. And put in a frying pan, fry, the next batch of meat.

So we overcook all the prepared pork.

In parallel with frying the meat, prepare the onion. Peel a couple of medium bulbs.

Cut them into medium sized cubes.

Pour off most of the oil from the pan. Perhaps it will come in handy for some other dish where deep-frying is needed, in a large amount of fat. In the pan, leave quite a bit of oil to fry the onion on it.

Fry the chopped onion until light golden.

While the onion is frying, let's prepare a sweet and sour sauce, without which many Chinese dishes are unthinkable, and, in particular, our today's Chinese pork.

Put 2-3 tablespoons of tomato paste or ketchup in a bowl. Add two tablespoons of sugar. Pour a little black pepper and two teaspoons of ground ginger.

If we use ketchup, then we do not add salt. If it's pasta, add a little salt. Add some warm water to the bowl. Stir to dissolve the sugar and achieve a homogeneous consistency.

Put the fried meat on the fried onion and pour the sweet and sour sauce. If it turned out too thick, then pour in another half a glass of water so that the dish is extinguished.

Simmer for 10-15 minutes over very low heat. Some of the water evaporates. The starch also takes some of the liquid. And you get mouth-watering pieces of pork, which are enveloped in a fairly thick sweet and sour sauce. And a minimum of gravy, in fact.

Boil a crumbly rice side dish, or cook Chinese noodles. And serve with them our Chinese-style pork in sweet and sour sauce.

Very cool dish! No worse than a Chinese restaurant.

Juicy soft pork in sweet and sour sauce can be cooked in a variety of ways - in the oven, slow cooker, wok or just in a frying pan. In any case, it turns out tender with a stunning bright taste. This dish is for those who like the combination of meat with sweetish spicy sauces.

Pork in sweet and sour sauce baked in the oven

Ingredients: 1.5 kilos of meat, salt, dry garlic, a glass of freshly squeezed orange juice, 90 g of tomato paste, 60 ml of apple cider vinegar, 60 g of sugar, 145 ml of soy sauce, a pinch of chili, 160 ml of water.

1. Soy sauce and other liquid components are poured into the water. Purchased orange juice for such a dish is not suitable. Be sure to take a freshly squeezed drink.
2. The sauce is salted, sugar, chili are poured into it, tomato paste is laid.
3. The meat is cut into small pieces. It is washed, dried, if necessary, slightly beaten off.
4. The slices are rubbed with a mixture of salt and dry garlic.
5. First, the pork is fried for a couple of minutes over very high heat in a pan on all sides.
6. Next, the pieces are transferred to a heat-resistant container, poured with sauce.

The meat in the oven languishes under the lid for about an hour at 190 degrees.

In a slow cooker

Ingredients: a kilo of meat, 2 large spoons of ketchup, liquid honey, sesame oil, ¼ tbsp. soy sauce without additives, 1 tbsp. l. starch, 3 tooth. garlic.

1. Sesame oil is poured into the bowl of the device. When it warms up in the "Baking" program, small pieces of meat are poured into the same place. Under a closed lid, pork is cooked until the end of the running mode.
2. The sauce is mixed with all the remaining ingredients. Garlic is preliminarily passed through a press. You can choose sweet or spicy ketchup according to your taste.
3. The marinade ingredients are mixed until smooth, after which they are poured onto the meat slices.

Under a closed lid, pork in a slow cooker is cooked in the "Stew" mode for 60 - 70 minutes.

Chinese style pork in sweet and sour sauce

Ingredients: half a kilo of meat pulp, 2 sweet bell peppers, 6 tbsp. l. soy sauce, a pinch of ground ginger, garlic to taste, salt, 1 tbsp. l. vinegar (6%), the same amount of sugar and starch, 2 tbsp. l. ketchup.

1. The meat is cut into small pieces, washed and dried well with paper towels. Pork is sprinkled with ground ginger, starch, salt. You need to be careful with the last component, since soy sauce is already salty.
2. The meat mixes well with loose ingredients. Half of the soy sauce is poured onto it. In this form, pork will marinate for at least half an hour.
3. The garlic is finely chopped with a sharp knife, the pepper is cut into cubes.
4. The remaining ingredients are mixed in a separate bowl.
5. First, pieces of pork are fried in hot oil until a crust appears. Then on the remaining fat - pepper with garlic.
6. The ingredients are combined in a pan together, the sauce from step 4 is poured onto them. About half a glass of boiling water is added.
7. Under the lid, pork in sweet and sour sauce in Chinese style will languish until the meat is fully cooked.

It is delicious to serve the resulting dish with boiled rice.

How to cook without adding starch?

Ingredients: 330 g fresh meat tenderloin, medium onion, 2 teeth. garlic, 2 tbsp. l. soy sauce, sugar, first-class flour, 1 tbsp. l. ground ginger, lime juice, 90 ml of tomato juice, a glass of orange juice, salt. How to cook pork in sweet and sour sauce without adding starch is described below.

1. The onion is cut into thin half-rings and fried until softened. Next, its pieces are covered with sugar and cooked for another couple of minutes.
2. Chopped ginger, garlic, tomato juice are sent to the onion. The mass is cooked to a boil.
3. Then soy sauce, lime and orange juice are poured into it.
4. The mixture warms up for another 3-4 minutes and is removed from the heat.
5. The meat is cut into thin long strips and fried in hot fat until crispy. Then it is poured over with the sauce from the previous step.
6. Flour is diluted in a minimum portion of water, salted, poured into pork. The dish is cooked for another 3 - 5 minutes until the sauce thickens.

The treat is served hot.

Pork in sweet and sour sauce in batter

Ingredients: a kilo of pork fillet, an egg, half a glass of light beer, ¾ tbsp. flour, salt, pepper mixture, 60 ml soy sauce, 160 ml water, 140 g sugar, 90 ml vinegar (3%), 2 tbsp. l. starch, 1 tbsp. l. ketchup.

1. Starch dissolves in cold water. When there are no lumps left in the mixture, you can add ketchup, vinegar, soy sauce and sugar to it. After thorough mixing, the mass is sent to a low fire.
2. The sauce is cooked until thickened, after which the heat is removed and cooled.
3. To prepare the batter, the contents of the egg are beaten with a mixture of pepper and salt until foam appears. Warm beer is poured into the mass.
4. Flour is added, the dough is kneaded. It is left to rest for 8-10 minutes.
5. The meat is cut into small pieces. They are immersed in turn in the prepared batter and fried in well-heated oil until a delicious crust.
6. Still hot pork is poured with sauce. If desired, you can slightly darken the meat in a spicy mixture in a pan.

Pork in sweet and sour sauce in batter is served to guests with assorted fresh vegetables.

With added vegetables

Ingredients: 720 g pork, onion, 2 tbsp. l. starch, large carrots, 3 tbsp. l. sugar and the same amount of table vinegar, 1 small. l. salt, sweet bell pepper, 140 ml of refined oil.

1. The meat pulp is cut into thin strips. Then it is poured into a pan with a large amount of boiling oil (120 ml) and fried to a crust. Ready pork is transferred to a plate.
2. In the remaining fat, all vegetables are fried, cut into medium pieces.
3. 2/3 tbsp is poured into a separate pan. water, sprinkle with salt and sugar. The mixture is heated until the grains dissolve. Vinegar and 20 ml of oil are also added here. The liquid is immediately removed from the stove, 120 ml of water with starch dissolved in it is poured into it in a thin stream.
4. The meat is poured with the resulting sauce.

Pork with vegetables is stewed for another 6 - 7 minutes after boiling under the lid.

Meat in a wok in sweet and sour sauce

Ingredients: 420 g pork neck, 6 - 7 rings of pineapple in syrup, sweet pepper, large fresh cucumber, chili pepper, 2 tbsp. l. ketchup, the same amount of fish, soy, oyster sauce and starch.

1. Vegetables and meat are arbitrarily cut into small pieces. Chili is cut into miniature cubes without a burning center. Pineapple without syrup is cut into cubes.
2. First, slices of pork are fried in hot fat in a wok pan until a crust appears.
3. Further, in the same pan, already without meat, all vegetables are cooked until soft. After adding pineapple to them, frying continues for another 5 to 6 minutes.
4. The meat is back.
5. All sauces, ketchup are poured into the container, starch diluted in 60 ml of cold water is added.

After a couple of minutes, the ingredients are well mixed and removed from heat. You can add salt to taste.

Original taste with pineapple

Ingredients: 3 tbsp. l. tomato sauce, a pound of pork pulp, a can of canned pineapples, 60 ml of olive oil, 2 tbsp. l. soy sauce without additives and cornstarch, half a glass of pineapple syrup.

1. Pork is cut into medium pieces, which are rolled in starch.
2. Then they are fried until golden brown in hot olive oil and transferred to a plate.
3. Tomato sauce is placed in the pan, pineapple syrup is poured, diluted in 1/3 tbsp. starch, soy sauce.
4. When the mass boils, meat is laid out in it.
5. After 10 - 12 minutes of simmering, fruit cubes are added under the lid.

Pork with pineapple continues to cook for another 6 to 7 minutes. During this time, the sauce will thicken, and the fruit slices will have time to soften.

Festive pork in sweet and sour sauce with peanuts

Ingredients: half a kilo of pork tenderloin, 140 g of shelled nuts, 40 ml of soy sauce, 30 ml of grape vinegar, garlic, a large spoonful of brown sugar, 2/3 tbsp. juice of their tomatoes, spices to taste.

1. Pork cubes with chopped garlic are fried in a hot frying pan.
2. Juice, soy sauce are poured to the meat, favorite spices, sugar, vinegar are added.
3. The mass is stewed on a minimum fire for 7 - 8 minutes.
4. Chopped peanuts are fried in a dry frying pan.
5. The cooled nuts are mixed with pork.

The dish is served in portions with mashed potatoes or boiled rice.

With champignons

Ingredients: 260 g of meat, 120 g of fresh mushrooms, 100 g of zucchini, eggplant, bell pepper, onion, a pinch of freshly grated ginger, 1 tsp. starch, 1 tbsp. l. lime juice, ½ tsp. sugar, 2 tbsp. l. soy sauce, salt, 20 ml of sesame oil.

1. Pork is cut into thin strips and fried for a couple of minutes in sesame oil with grated ginger, onion cubes.
2. Pieces of eggplant and other peeled vegetables, mushroom plates are added to the pan.
3. After another 5 - 6 minutes, starch is added, diluted in 1/3 tbsp. cold water, salt, soy sauce, sugar, lime juice are added.

Together, the ingredients are stewed for literally another minute. Vegetables should remain crispy.

With Teriyaki sauce

Ingredients: half a kilo of meat pulp, 2 tbsp. l. grated garlic, purified water, refined and soy sauce, small. a spoonful of brown sugar, a pinch of black ground pepper.

I suggest you cook a very tasty dish - meat in sweet and sour sauce. This is a recipe for Chinese cuisine, it combines meat and vegetables very harmoniously with a wonderful sauce, in which there is both sweetness, and sourness, and spiciness. The dish is prepared quite quickly, and the result will certainly please you and your loved ones. Meat in sweet and sour sauce can be served with rice, or simply with vegetables. Soy sauce gives the meat a unique flavor, and the combination of vegetables and a bright sweet and sour sauce emphasizes the tenderness of the meat.

So let's get started, shall we? We need: a piece of pork, vegetables, tomato paste, ginger, starch, vegetable oil, soy sauce, sesame, sugar.

Let's take the meat first. Cut the pork into cubes or small cubes.

Add 2 tbsp to the meat. starch, 1 tbsp. soy sauce and 100 ml of water.

Stir, leave to marinate for 15 minutes. In the meantime, let's get to the vegetables. Grate carrots on a Korean grater or cut into thin sticks. Cut the onion into thin "feathers", pepper - into stripes.

While we were working on vegetables, the meat marinated. We heat the vegetable oil in a frying pan, mix the meat in the marinade and put the pieces of meat in hot oil in batches, it is necessary that the pieces can be easily turned over.

Fry literally for half a minute on each side, take out with a slotted spoon. In this way, we will fry all the meat.

Put the fried pieces of meat aside, cover with a lid. Now let's prepare the vegetables. First, put the carrots in hot oil.

After a minute, add onion and pepper.

Simmer vegetables for 5 minutes over medium heat, stirring occasionally. Meanwhile, let's prepare the sauce. Mix tomato paste, soy sauce, vinegar, grated ginger and garlic passed through a press.

Add sugar (you can use honey).

Pour 100 ml of water into the sauce, in which we dilute 1 tbsp. starch, mix and add the sauce to the vegetables in the pan.

Bring to a boil and put the meat in a pan, heat for 5 minutes over low heat.

Meat in sweet and sour sauce is ready! Sprinkle the finished dish with sesame seeds and invite your family to the table!

The meat is very tender and juicy!

Excellent sauce and vegetables give the dish an incredible aroma and harmonious taste. Bon appetit!