Sweet and 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

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