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

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 (

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

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Ingredients

Method

Part of