- Canned Pineapples - 200 Grams
- Ginger ground - 1 teaspoon
- Pork neck - 500 Grams
- carrots - 100 Grams
- Sugar - 5 Grams
- Vegetable oil - 40 milliliters
- Soy sauce - 50 milliliters
- Sweet pepper - 1 piece
- Potato starch - 15 Grams
1. We cut the pork neck across the fibers with pieces of approximate thickness of 1.5 centimeters. Meat can be slightly repulsed, for better softness, however, when using a fresh pork neck, this can and should not be done. 2. Cut each piece of meat into slices (cut along, thickness about 1.5 centimeters). Prepare the marinade sauce. To do this, mix the soy sauce, ginger, starch and sugar. When using a sweet soy sauce, sugar is not needed. 3. Peel sweet peppers from the core, cut into long slices. In a heated frying pan pour in oil, put small carrots and peppers. Minutes 3-5 fry vegetables, on high heat, stir. 4. In the vegetables, add the pieces of pineapple and mix. Then remove the dish from the fire. 5. Together with the sauce on a well-heated frying pan quickly fry the pork until a golden color appears. It takes about 10 minutes. 6. After cooking the pork, add vegetables to it, then mix and warm it. The dish is cooked.
Servings: 4