Tiem Shuen Gee Yok (sweet And Sour Pork)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Vegetables | Chinese | China, Fruits, Ham/pork, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | lb | Pork fillet |
| 1 | T | Rice Wine |
| 1 | T | Soy sauce |
| 1/2 | c | Cornstarch |
| 1 | Carrot | |
| 1 | Green pepper | |
| 2 | Canned pineapple | |
| 4 | Chinese dried mushrooms | |
| 1 | Garlic | |
| 1/4 | c | White vinegar |
| 1/2 | c | Water |
| 1/8 | t | Black pepper |
| 1 | T | Soy sauce |
| 1 | T | Salt |
| 5 | T | Sugar |
| 1 | t | Dried chili pepper |
| 1 | T | Cornstarch |
| 1 | T | Water |
| Oil for deep frying | ||
| 2 | T | Oil |
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 2672
Calories From Fat: 1815
Total Fat: 201.7g
Cholesterol: 288.1mg
Sodium: 10996.9mg
Potassium: 1561mg
Carbohydrates: 160.6g
Fiber: 5.3g
Sugar: 69.8g
Protein: 59g