Sweet and sour pork with bell peppers and pineapple

Ingredients

• 500 g of tender pork belly
• Half a bell pepper
• Half a bell pepper
• 1 onion
• 1 small can of pineapple
• 1 to 2 cloves of Allium sativum (garlic)
• 3 tablespoons of wheat flour
• 1 tablespoon of cornstarch
• A pinch of salt and pepper
• Approximately 25 cl of water
• Fish sauce, salt, sugar, powdered meat broth, vinegar, pepper
• 2 tablespoons of fish sauce
• ½ cup of sugar
• ½ cup of beef bouillon powder
• 2 tablespoons of ketchup
• 3 tablespoons of black soy sauce
• deep-fried oil paint

Wash the fabric strips, cut them into small pieces, and blanch them for about 5 minutes in water with a pinch of salt and powdered bouillon. Reserve the cooking water.

Wash the bell peppers and onion, then chop them into small squares. Cut the pineapple into chunks.

In a hot pan, brown the garlic cloves, then add the trotters. Next, add 2 tablespoons of fish sauce, ½ teaspoon of sugar, ½ teaspoon of bouillon, pepper, and enough water to cover.

Let it simmer over low heat for about 20 minutes, until the liquid has evaporated: the meat will become tender and flavorful.

While preparing this, whisk together the flour, cornstarch, salt, pepper, and water in a bowl to create the dough.

Dip the caramelized pastry in the batter.

Heat a large amount of oil and fry the pieces, one at a time, until they are golden brown on both sides. Drain on paper towels.

In a hot pan, add the onion, pineapple, and peppers with ketchup, black soy sauce, vinegar, and 12 cl of cooking water. Stir vigorously over high heat, adjusting the seasoning as needed, and then remove from the heat: the vegetables should remain firm.

Pour this sweet and sour sauce over the ribs and serve immediately.