Sweet & sour pork (tiem shuen gee yok)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork fillet |
| 1 | tablespoon | Rice Wine |
| 1 | tablespoon | Soy sauce |
| ½ | cup | Cornstarch |
| 1 | small | Carrot |
| 1 | large | Green pepper |
| 2 | slices | Canned pineapple |
| 4 | Chinese dried mushrooms | |
| 1 | clove | Garlic |
| ¼ | cup | White vinegar |
| ½ | cup | Water |
| ⅛ | teaspoon | Black pepper |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Salt |
| 5 | tablespoons | Sugar |
| 1 | teaspoon | Dried chili pepper |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Water |
| Oil for deep frying | ||
| 2 | tablespoons | Oil |
Directions
PREPARATION:
Cut pork into ¾-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 ½ 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 ¼-inch slices. Cut the green pepper in half; remove seeds and cut into 1-inch squares. Cut the pineapple slices into ½-inch wedges. Wash the Chinese mushrooms and soak in warm water for 30 minutes. Drain, remove stems. Cut into ½-inch strips.
Smash, peel, and mince garlic. Combine garlic, carrots, green pepper, pineapple, and mushrooms. Combine vinegar, ½ cup water, black pepper, 1 tablespoon soy sauce, salt, sugar, and chili pepper. In a cup, mix 1 tablespoon cornstarch with 1 tablespoon water.
COOKING:
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