Tiem Shuen Gee Yok (Sweet and Sour Pork)
Try this Tiem Shuen Gee Yok (Sweet and Sour Pork) recipe, or contribute your own. "Soy Sauce" and "Wine" are two of the tags cooks chose for Tiem Shuen Gee Yok (Sweet and Sour Pork)."A very good Sweet and Sour Pork Recipe. However, I have tasted better on my many luncheon dim-sum binges so I'm going to try several different variations on this recipe before going back to this one. I added a few more pineapple slices to this recipe mmmmmm...pineapple. " - vodka0825
Yield: 4 Ready in 45 minutes
34 people trying soon
Verified by stevemur
|1 poundPork fillet|
|1 tablespoonRice Wine; or Sherry|
|1 tablespoonSoy sauce|
|1 largeGreen pepper|
|2 slpineapple; Canned|
|4 Chinese dried mushrooms|
|1/4 cupWhite vinegar|
|1/8 teaspoonBlack pepper|
|1 tablespoonSoy sauce|
|1 teaspoonDried chili pepper|
|Oil for deep frying|
|2 tablespoonsVegetable oil|
Tiem Shuen Gee Yok (Sweet and Sour Pork) Preparation
PREPARATION: Cut pork into 3/4-inch cubes. Mix the rice wine/ 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 meats 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.
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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