Ginger Pork and Pineapple

Name: Ginger Pork and Pineapple
Cuisine: India
Ingredients: 3 tablespoonfuls (45 mils) peanut oil or salad oil; 1 oz (30 g) roughly-cut onions or one spring onion; 1½ teaspoonfuls salt; ½ teaspoonful red pepper (degi mirch); ½ teaspoonful red pepper (degi mirch); 3 tablespoonfuls (45 mils) peanut oil or salad oil; 8 ozs (230 g) pork undercut (shikar); 8 ozs (230 g) pork undercut (shikar); 1 oz (30 g) roughly-cut onions or one spring onion; 4 ozs (115 g) pineapple (annanas); 4 ozs (115 g) pineapple (annanas); 1½ ozs (40 g) ginger slices (adrak); 1½ ozs (40 g) ginger slices (adrak); 2 diced medium-sized capsicums (Simla mirch); 2 diced medium-sized capsicums (Simla mirch); ½ oz (15 g) Chinese mushrooms (khumb); ½ oz (15 g) Chinese mushrooms (khumb); 2 tablespoonfuls water; 1½ teaspoonfuls arrowroot; 1 dessertspoonful vinegar; 1 dessertspoonful soya-bean sauce; 1 teaspoonful sugar; 1 dessertspoonful sugar; ½ teaspoonful white pepper (sufaid mirch); ½ teaspoonful white pepper (sufaid mirch)

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is another dish of Chinese origin which has become very popular in India. It has the typical sweet and sour taste of the Chinese dishes, but to a lesser degree. It is generally served with plain boiled rice.

Ingredients

3 tablespoonfuls (45 mils) peanut oil or salad oil
8 ozs (

Asia
India
Dinner
Gluten-free
Spicy

Method

Heat 1 dessertspoonful oil, add ¼ teaspoonful salt and the diced pork. Fry on quick fire till it is three-quarters cooked. The time taken depends upon the tenderness of the meat and is g