This classic Chinese-American dish features tender pork fillet that is double-fried to achieve an exceptionally crispy, golden crust. The pork is tossed in a vibrant, glossy sauce that perfectly balances sweet and tangy flavors. Bright chunks of pineapple, crisp carrots, and green peppers add fresh texture and color, while rehydrated dried mushrooms provide a deep, savory umami backbone.
Sweet & Sour Pork (Tiem Shuen Gee Yok)
Description
This classic Chinese-American dish features tender pork fillet that is double-fried to achieve an exceptionally crispy, golden crust. The pork is tossed in a vibrant, glossy sauce that perfectly balances sweet and tangy flavors. Bright chunks of pineapple, crisp carrots, and green peppers add fresh texture and color, while rehydrated dried mushrooms provide a deep, savory umami backbone.Ingredients
Directions
-
Cut the pork fillet into 3/4-inch cubes.
-
Mix the rice wine and 1 tablespoon soy sauce together, then add to the pork cubes.
-
Rub the marinade into the meat with your fingers.
-
Roll the pork cubes in 1/2 cup cornstarch until thoroughly dredged but not too thickly covered.
-
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 dried Chinese mushrooms and soak in warm water for 30 minutes.
-
Drain the mushrooms, remove stems, and cut into 1/2-inch strips.
-
Smash, peel, and mince the garlic.
-
Combine the garlic, carrots, green pepper, pineapple, and mushrooms in a bowl.
-
In a separate cup, combine white vinegar, 1/2 cup water, black pepper, 1 tablespoon soy sauce, salt, sugar, and dried chili pepper.
-
In another small cup, mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry.
-
Heat oil in a deep fry pan or wok to 375F (191C).
-
Cook pork cubes a few at a time until very light brown, about 5 minutes, stirring occasionally to prevent sticking.
-
Drain pork on paper towels and keep warm in a low oven (200F (93C)).
-
Return the pork to the hot oil and fry for another 2 to 3 minutes until golden brown and crispy.
-
Remove pork and drain on paper towels.
-
In a medium skillet or wok, heat 2 tablespoons of oil over high heat.
-
Add the vegetable and pineapple mixture and stir-fry for 4 minutes.
-
Pour the hot water-vinegar mixture into the vegetables and stir well.
-
Add the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1 minute.
-
Pour the sauce over the crispy pork cubes and toss gently to coat.
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 is the secret to keeping the pork crispy even after being sauced. The first fry cooks the meat through; the second fry creates the crunchy crust.
If you do not have dried Chinese mushrooms, you can substitute fresh shiitake mushrooms or simply omit them, though the flavor will be less complex.
For a spicy kick, increase the amount of dried chili pepper or add a dash of chili oil to the sauce.
Serve immediately while the pork is still hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the pork will soften.
You can substitute fresh pineapple for canned, but drain it well to avoid excess liquid in the sauce.
