Ingredients:

  • Boneless pork – 1 kg;
  • Onions – 2 PCs;
  • Vegetable oil – 4 tbsp;
  • Bulgarian pepper – 3 pieces;
  • Garlic - 7 cloves;
  • Fresh ginger / -20 g;
  • Wine vinegar - 1 tbsp;
  • Sugar – 2 tsp;
  • Salt;
  • Red pepper;
  • Water - 250 ml.

Preparation:

  1. Peel the garlic cloves. Remove pepper seeds and cut it into large cubes. Add to the blender the ginger, pepper and garlic. Add a Cup of water and whisk the sauce. It is supposed to be homogeneous and pasty.
  2. Peeled white onion cut as small as possible. Heat 2 tbsp oil on medium heat and place the onion in the pan. Saute until Browning, stirring occasionally.
  3. Boneless pork, cut into small pieces. Remove the onion from the pan, add back the oil, turn the fire on high and place the meat there. Fry the pork so that each side of the piece was covered with a ruddy crust.
  4. Add the onion to the pan and pour the sauce. Add salt, sugar and pour wine vinegar. Bring the mass to boil, and then reduce the heat and close the pan with a lid.
  5. Continue to simmer until pork is tender. Periodically stir and make sure that the water from boiling over. If necessary, pour in a pan of boiling water.
  6. The finished pork is recommended to be served with boiled Jasmine rice, pouring the sauce on top.

The thrill can add the sauce of finely chopped chili pepper and paprika.