Nouvel 402232, Instructions For Use Manual

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Sweet and Sour Pork
Serves 2:
250 g fillet of pork
salt, Szechwan pepper, freshly ground
1 small egg
1 dsp cornflour
2 dsp sesame oil
1 small onion
1/2 red pepper, cut into strips
1 carrot, in julienne strips
1/8 l vegetable stock
1 dsp concentrated tomato
1-2 dsp Soya sauce
2 slices of tinned pineapple, diced
1-2 dsp fruit vinegar
1/2 tsp curry
some drops of chilli oil
1 dsp snipped chives
Preparation:
Cut the pork into fine slices and season with salt and Szechwan pepper. Beat the egg, stir in the
cornflour and spread evenly over the pork and coat thoroughly. Fry the meat quickly in hot oil in the wok
while stirring and remove. Fry the chopped vegetables briefly in the remaining oil. Pour in the vegetable
stock and add the concentrated tomato paste and Soya sauce. Add the diced pineapple with the vinegar
and curry to the vegetables and bring to the boil. Check the seasoning and add a touch of spiciness with
the chilli oil. Briefly heat up the meat in the mixture and garnish the dish with the snipped chives.