1. Cut the pork into 1 1/2-inch cubes. Dip in the beaten egg and then the flour and salt. Shake off the excess. Reserve.
2. In a small saucepan combine soy sauce, sugar, pineapple juice, catsup and vinegar. Heat to boiling and stir to dissolve sugar and catsup. Thicken with the cornstarch dissolved in 3 tablespoons of water. Boil over low heat for 2 minutes. Reserve.
3. Heat 2 tablespoons of oil in a wok or heavy skillet; add pork and sitr-fry until brown. Remove and drain in paper towel.
4. Before serving, sautÃ© in the same skillet the pineapple and green pepper with little oil. Add the vegetables and reserved pork to the sweet and sour sauce and heat through.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.