Sweet And Sour Pork (Tiem Shuen Gee Yok)
Grrrrrgh!
Course : Chinese
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pork fillet
   1      tablespoon    rice wine
   1      tablespoon    soy sauce
     1/2  cup           cornstarch
   1      small         carrot
   1      large         green pepper
   2      slices        canned pineapple
   4                    Chinese dried mushrooms
  10      milliliters   garlic
     1/4  cup           white vinegar
     1/2  cup           water
     1/8  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
 

Preparation:

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 Schryve