Sweet and sour pork

Ingredients
700 g of light pork (fillet or chop), diced
5 tablespoons of Riso Scotti Rice Oil
4 cloves of garlic, finely chopped
3 cm of fresh ginger race, finely chopped
2 red capsicum, chopped
1 onion, chopped
1 large carrot, chopped finely into round pieces
2 teaspoons of sesame oil
4 green onions
6 teaspoons of soy sauce
¼ teaspoons of white pepper
½ teaspoons of salt
1 tablespoon of rice wine (or white dry wine)
5 tablespoons of rice vinegar
4 tablespoons brown sugar
6 tablespoons of tomato sauce
2 limes, coat and juice
Parsley leaves (or coriander), for decoration
Boiled Riso Scotti Wild Rice

Instructions
In a bowl, mix well half the soy sauce with the rice wine, white pepper, salt and 1 teaspoon of sesame oil. Stir well and marinate the meat using this mixture, for about 30 minutes.
To prepare the sweet and sour sauce (combining the quantities of vinegar, sugar and tomato sauce, you can obtain a lighter or more intense sauce) heat the vinegar into a pan and add the sugar, the rest of the soy sauce, lime juice and the tomato sauce. Stir well until the sugar melts and then set aside.
In a hot wok (or large and deep pan) heat 3 tablespoons of oil and stir-fry the pork until it starts to get evenly crispy (12-17 minutes).
In a clean wok, or large pan, heat the rest of the oil and fry the garlic, together with the ginger, until they start to smell. Add the capsicum, onion and carrot and cook for 2 minutes. Then add the meat and cook for another 1 minute, stirring constantly.
Add the sweet and sour sauce and the rest of the sesame oil, together with the chopped green onion.
In the end, sprinkle the grated lime coat, stir rapidly, take the wok off the fire and cover it. Leave it 5 minutes, to let the flavors infuse. Serve the dish with boiled rice and parsley leaves.

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