Easy to make


4 servings

20' preparation + cooking


In a bowl, crush the eggs and in another bowl put Giotis corn flour.

Cut the fillet into 3 cm pieces, wash them, pat dry, and baste with beaten eggs, sprinkle on corn flour and shake them lightly.

In a pan, put half of olive oil to warm with moderate heat.

Put in the pieces of meat and sauté them for 3-4 minutes stirring until they are brown. Remove meat from the pan and drain on absorbent kitchen towels.

Remove used oil from pan, wipe it clean and put it again on the kitchen burner, moderate fire.

Add remaining olive oil and butter, sauté carrot and onion for 2 minutes until they are golden brown, stirring continuously with a wooden spoon.

Add peppers and celery and sauté for another 2-3 minutes.

Pour the sweet-sour sauce and pineapple, salt, pepper and stir, lower the heat and cook for 10 minutes, without the pot lid until the ingredients soften and the sauce blinds together. After some evaporation, add some warm water.

Place the pieces of pork in the pan, mix carefully and cook for another 4-5 minutes.

Remove for burner and serve immediately, accompanied with basmati rice.

Recipe by Dina Nikolaou from ALPHA’s Made@Home show on 10/2/2018.

Watch the demo video here.


  • 2 eggs
  • 4 tbsp. Yotis corn flour
  • 500 g pork filet
  • 80 ml olive oil
  • 1 tbsp. Lurpak butter
  • 1 medium carrot, cut into thin sticks
  • 1 dry onion, cut into medium size pieces
  • 2 cups chopped pineapple pieces (fresh or canned)
  • 2 Florina peppers, cut into medium size pieces
  • 1 red pepper, cut into medium size pieces
  • 2 thin celery stalks, sliced finely
  • 1 Condito sweet & sour sauce
  • Salt, freshly ground pepper