Sweet and sour pork with fresh peppers and spring onions

Today’s recipe of our friendly food blogger Elisabetta Pend of the food blog #IfeelBetta is a real taste bomb!

A recipe for a super savory second course, with tasty oriental notes, characterized by a delicious sweet-and-sour mix… in short, a recipe to try cooking at home to amaze all guests or family!

Here’s what our friend food blogger tells us:

1989: Once upon a time The Chinese was eaten only in Chinese restaurants.

1995: Then there was the Chinese that you took in the cartoccino to the Chinese and you ate cold Chinese food at home.

2001: Then came the hot Chinese at home with a call. In half Italian half Chinese.

2015: Finally came the hot Chinese with a click along with other non-Chinese choice stuff.

2019: Now there is the Chinese that the Betta spadella in the express house with the ingredients chosen for the oriental tactical markettino, some fresh vegetables and the very practical slices of pork @amica_natura_ taken out of the freezer!

And it is soon very tasty good mood food, with the Chinese taste always umami, but the happiness of knowing what you eat!

How to prepare sweet and sour pork with fresh peppers and spring onions

Ingredients for 4 people

400 g slices of pork loin @amica_natura_
2 red peppers
50 g natural bamboo
2 red spring onions
10 g of dried shiitake mushrooms
1 cup of Tamari type soy sauce
1 tablespoon of brown sugar
1 teaspoon Chinese “5-spice” mix
2-3 tablespoons of cornstarch or rice starch
3 tablespoons of extra virgin olive oil
1 cup of water


Rehydrate Shiitake mushrooms in warm water for about half an hour.
In a large pan put the peppers, cleaned and diced, with the oil and the spring onion. Jump for 5 minutes. Dice the bamboo stalks and add them to the pan.

Meanwhile mix the soy sauce, sugar, and the 5spezie powder in a cup of water and mix everything well.

Add half of this pepper sauce and cook for another 8/9 minutes. Cut the loin slices and the flour slices lightly with the cornstarch, add the strips into the pan of the vegetables and brown them. When the pork strips are well sealed on all sides, add the drained and squeezed Shiitakes from their water, then pour the remaining spicy soy sauce into the pan, cook over medium-low heat, stirring constantly, until the sweet and sour pork will form a thick and almost caramelized sauce.

Serve with a generous bowl of rice.