Preparation

In a bowl mix the soy sauce, sake and ginger. Mix well with a whisk. Place the pork, cover with plastic wrap and refrigerate for an hour. Drain the marinade and dry with paper towels. RESERVE.
Place the cups of oil in a pan and when the oil is very hot, fry the pork squares gradually until they are golden brown. Drain on absorbent paper and RESERVE.
Using a large wok, heat the two tablespoons of oil and brown the garlic. Place the vegetables gradually. Start with the mushroom, then the onion, peppers and bamboo shoot.
Cover and cook for 2 minutes. In a bowl mix the chicken stock, ketchup, sugar, soy sauce and salt.
Place on top of the vegetables and bring to a boil. Dissolve the corn starch in a little water and add on top. Do not stop stirring until it becomes creamy. Add the pork, vinegar and pineapple.
Heat well and serve with white rice.

Ingredients

  • 300 gr of pork loin cut into squares
  • 2 tablespoons soy sauce
  • 11/2 tablespoons of corn starch
  • 2 tablespoons of sake
  • 1/2 dessert spoon of chopped ginger
  • 1 large onion cut into cubes
  • 1 small green pepper cut into cubes
  • 1 small red pepper cut into cubes
  • 3 cups + 2 tablespoons of oil
  • 40 gr of cooked bamboo shoots cut into squares
  • 4 tablespoons white wine vinegar
  • 3 slices of pineapple in syrup (cut each into 6 pieces)
  • 1 tablespoon ketchup
  • 3 tablespoons of sugar
  • 1/2 teaspoon salt
  • 1/2 cup of chicken stock
  • 2 crushed garlic cloves