Sweet and Sour Pork (Tiem Shuen Gee Yok)

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Servings: 12 servings Difficulty: Advanced
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Crispy double-fried pork cubes tossed in a tangy, glossy sauce with fresh vegetables and pineapple.
Sweet and Sour Pork (Tiem Shuen Gee Yok recipe image
Sweet and Sour Pork (Tiem Shuen Gee Yok recipe image
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Sweet and Sour Pork (Tiem Shuen Gee Yok)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 498.0

Description

This classic Chinese takeout favorite features tender pork fillet cubes that are double-fried for an exceptionally crispy, golden-brown exterior. The pork is tossed in a vibrant, glossy sauce that perfectly balances sweet and sour notes, thanks to white vinegar, sugar, and pineapple. Fresh carrots, green peppers, and rehydrated dried mushrooms add texture and earthy depth to every bite. Serve hot over steamed rice for a complete, comforting experience that brings the authentic taste of home-style Chinese cooking to your table.

Directions

  1. Cut the pork fillet into 3/4-inch cubes.
  2. Mix the rice wine and 1 tablespoon of soy sauce, then add to the pork cubes.
  3. Rub the marinade into the meat thoroughly with your fingers.
  4. Roll the marinated pork cubes in cornstarch until thoroughly dredged but not too thickly covered.
  5. Cut the carrot on the diagonal into 1/4-inch slices.
  6. Cut the green pepper in half, remove seeds, and cut into 1-inch squares.
  7. Cut the pineapple slices into 1/2-inch wedges.
  8. Wash the dried Chinese mushrooms and soak in warm water for 30 minutes.
  9. Drain the mushrooms, remove stems, and cut into 1/2-inch strips.
  10. Smash, peel, and mince the garlic.
  11. Combine garlic, carrots, green pepper, pineapple, and mushrooms in a bowl.
  12. In a separate cup, combine white vinegar, water, black pepper, 1 tablespoon soy sauce, salt, sugar, and dried chili pepper.
  13. In a small cup, mix cornstarch with water to create a slurry.
  14. Heat oil in a deep fry pan or wok to 375°F (190°C).
  15. Cook pork cubes a few at a time until very light brown, about 5 minutes, stirring occasionally with chopsticks to prevent sticking.
  16. Remove pork and drain on paper towels; keep warm in a low oven (200°F/95°C).
  17. Increase oil temperature if necessary, then fry the pork again for 2 to 3 minutes until floating and golden brown for extra crispiness.
  18. Remove pork again and drain on paper towels.
  19. Heat the vinegar-water mixture in a small saucepan until hot, then set aside.
  20. In a medium skillet or wok, heat oil over high heat.
  21. Add the vegetable and pineapple mixture and stir-fry for 4 minutes.
  22. Pour the hot vinegar mixture into the vegetables and stir well.
  23. Add the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1 minute.
  24. Add the crispy pork cubes to the wok and toss gently to coat evenly with the sauce.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 498.0kcal
% Daily Value *
Total Fat 16.6g26%
Saturated Fat 5.7g29%
Cholesterol 90.8mg31%
Sodium 310.5mg13%
Total Carbohydrate 50.3g17%
Dietary Fiber 3.5g15%
Sugars 9.1g
Protein 36.5g73%

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

Keywords: chinese, pork, sweet and sour, crispy, stir fry, pineapple, carrot, pepper, mushroom, garlic, vinegar, soy sauce, cornstarch, dinner, takeout, asian, homemade
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