Tiem Shuen Gee Yok (Sweet & Sour Pork)

Author: chefs-mate Cooking Method: Baking, Frying, Stir Frying Cuisine: Global Courses: Main Courses

Difficulty: Advanced

Servings: 1 Calories: 590.4

Description

A classic Cantonese favorite, this Sweet and Sour Pork features tender pork fillet cubes that are double-fried for exceptional crispiness. The pork is tossed in a vibrant, glossy sauce that perfectly balances sweet pineapple and tangy white vinegar. Loaded with crunchy carrots, green peppers, and savory dried mushrooms, this dish offers a satisfying contrast of textures and flavors. It is an excellent choice for a hearty weeknight dinner or a festive family meal that brings authentic Chinese restaurant style to your home kitchen.

Directions

Cut the pork fillet into 3/4-inch cubes.
In a bowl, mix the rice wine and 1 tablespoon soy sauce, then add the pork cubes and rub the mixture into the meat with your fingers.
Coat the pork cubes in 1/2 cup cornstarch, ensuring they are thoroughly dredged but not too thickly covered.
Slice the carrot diagonally 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 dried Chinese mushrooms and soak in warm water for 30 minutes, then drain, remove stems, and cut into 1/2-inch strips.
Smash, peel, and mince the garlic clove.
Combine the garlic, carrots, green pepper, pineapple, and mushrooms in a bowl.
In a small saucepan, combine white vinegar, 1/2 cup water, black pepper, 1 tablespoon soy sauce, salt, sugar, and dried chili pepper.
In a small cup, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry.
Heat oil in a deep fry pan or wok to 375F (190C).
Fry pork cubes a few at a time for about 5 minutes until light brown, stirring occasionally with chopsticks to prevent sticking. Drain on paper towels and keep warm in a low oven.
Increase oil temperature if necessary and fry the pork again for 2 to 3 minutes until golden brown and crisp. Drain again on paper towels.
Heat the vinegar-water mixture in the small saucepan until simmering.
In a wok or large skillet, heat 2 tablespoons of oil over high heat.
Add the vegetable and pineapple mixture and stir-fry for 4 minutes.
Pour the hot vinegar mixture over the vegetables and stir well.
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1 minute.
Pour the thickened sauce over the fried pork cubes and toss gently to coat evenly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 590.4kcal

% Daily Value *
Total Fat 16.6g26%
Saturated Fat 5.7g29%
Cholesterol 90.8mg31%
Sodium 15147.4mg632%
Total Carbohydrate 73.5g25%
Dietary Fiber 3.9g16%
Sugars 27.9g
Protein 37.1g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Double frying the pork is essential for achieving a truly crisp texture that stays crunchy even after being sauced.

Do not overcrowd the pan when frying pork to maintain oil temperature and ensure crispiness.

Use fresh ginger instead of dried chili pepper for a different aromatic kick, if preferred.

Leftover sweet and sour pork is best consumed immediately as the pork will lose its crispness if stored.

Ensure mushrooms are well-drained after soaking to avoid diluting the sauce.

Tiem Shuen Gee Yok (Sweet & Sour Pork)