Sweet And Sour Pork (Tiem Shuen Gee Yok)

Recipe Ingredients

1 lb	454g / 16oz	Pork fillet
1 tablespoon	15ml	Rice wine
1 tablespoon	15ml	Soy sauce
1/2 cup	31g / 1.1oz	Cornstarch
1 cup	110g / 3.9oz	Carrot (small)
1 cup	237ml	Green pepper (large)
2		Canned pineapple
4		Chinese dried mushrooms
10		Garlic
1/4 cup	59ml	White vinegar
1/2 cup	118ml	Water
1/8 teaspoon	0.6ml	Black pepper
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Salt
5 tablespoons	75ml	Sugar
1 teaspoon	5ml	Dried chili pepper
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Water
		Oil for deep frying
2 tablespoons	30ml	Oil

Recipe Instructions

PREPARATION:

Cut pork into 3/4-inch cubes. Mix the sherry and 1 tablespoon soy sauce together, and add to the pork. With your fingers rub the mixture into meat. Still using your fingers, roll the cubes in about 1/2 cup cornstarch until thoroughly dredged but not too thickly covered. (The fineness of the end result of this recipe depends on the meat's being crisp -- never soggy.) Cut the carrot on the diagonal into 1/4-inch slices. Cut the green pepper in half; remove seeds and cut into 1-inch squares. Cut the pineapple slices into 1/2-inch wedges. Wash the Chinese mushrooms and soak in warm water for 30 minutes. Drain, remove stems. Cut into 1/2-inch strips. Smash, peel, and mince garlic. Combine garlic, carrots, green pepper, pineapple, and mushrooms. Combine vinegar, 1/2 cup water, black pepper, 1 tablespoon soy sauce, salt, sugar, and chili pepper. In a cup, mix 1 tablespoon cornstarch with 1 tablespoon water.

Heat oil in deep fry pan to 375-degrees. Cook pork cubes a few at a time until very light brown, about 5 minutes. Stir with a chopstick occasionally so that the cubes do not touch each other. Drain on paper towels, and keep hot in low oven (200-degrees). Repeat this process, cooking pork in hot oil until cubes float and are golden brown -- 2 to 3 minutes. (This double cooking insures that the meat will be crisp.) Heat the water-vinegar mixture in small saucepan. In a medium-sized skillet or wok, heat 2 tablespoons of oil at high heat. Add vegetable-pineapple mixture and stir-fry for 4 minutes. Add the hot water-vinegar mixture to the vegetables and stir well. Add the cornstarch mixture, and cook and stir until thickened, about 1 minute. Pour sauce over pork cubes and mix.

Source:
ORIENTAL COOKING by Schryver

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