• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Tiem Shuen Gee Yok (Sweet and Sour Pork)

  • Recipe Submitted by on

Category: Chinese, Vegetables, Fruit

 Ingredients List

  • 1 lb Pork fillet
  • 1 tb Rice Wine
  • 1 tb Soy sauce
  • 1/2 c Cornstarch
  • 1 sm Carrot
  • 1 lg Green pepper
  • 2 sl Canned pineapple
  • 4 Chinese dried mushrooms
  • 1 cl Garlic
  • 1/4 c White vinegar
  • 1/2 c Water
  • 1/8 ts Black pepper
  • 1 tb Soy sauce
  • 1 tb Salt
  • 5 tb Sugar
  • 1 ts Dried chili pepper
  • 1 tb Cornstarch
  • 1 tb Water
  • Oil for deep frying
  • 2 tb Oil



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.

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