Pork Sweet and Sour

In a cup, mix soy sauce, rice wine as well as sesame oil. Cut the well trimmed pork into bite-sized cubes and combine with the marinade in a bowl. Mix thoroughly and marinate for 30 minutes. Meanwhile, cut the seeded peppers, green onions and carrots into bite-sized pieces or strips. Drain the pineapple cubes in a colander. Finely chop the garlic cloves. For the seasoning sauce, in a small bowl, stir the soup with soy sauce, sugar, a pinch of salt, cornstarch and vinegar until well blended. Now lift the pork out of the marinade and pat dry with paper towels. Heat a wok or large heavy skillet. Pour in a little oil from the top all around, heat and then fry the garlic in it until lightly browned. Add the peppers, carrots and spring onions and fry everything for a few minutes. Then pour the prepared seasoning sauce over it, add the pineapple cubes and let everything boil down briefly. Once the sauce is slightly creamy, lift out the vegetables again and keep warm. For the batter, mix the soup with the egg, flour and cornstarch to form a smooth batter and let it set briefly. Clean the wok by wiping it out briefly with kitchen paper. Then pour plenty of fresh oil into the wok and heat. Briefly pull the pork cubes through the batter, drain and deep-fry in hot fat for about 4-5 minutes until golden brown all over. (Do not fry too much at a time, so that the oil does not get too much a

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