Don't miss another issue…      Subscribe

Sweet And Sour Pork (Tiem Shuen Gee Yok)


Try this authentic Chinese dish that has a taste which will help you forget about ordering take-out.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 pound pork fillet
1 tablespoon rice wine
1 tablespoon soy sauce, tamari
½ cup cornstarch
1 each carrots
1 each green bell peppers
2 each pineapple rings
4 each mushrooms, dried
1 each garlic cloves
¼ cup vinegar
½ cup water
teaspoon black pepper
1 tablespoon soy sauce, tamari
1 tablespoon salt
5 tablespoons sugar
1 teaspoon hot chili peppers
1 tablespoon cornstarch
1 tablespoon water
1 x vegetable oil
for deep frying
2 tablespoons vegetable oil


PREPARATION: Cut pork into ¾ 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 ½ 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 ¼ inch slices. Cut the green pepper in half; remove seeds and cut into 1 inch squares. Cut the pineapple slices into ½ inch wedges. Wash the Chinese mushrooms and soak in warm water for 30 minutes. Drain, remove stems. Cut into ½ inch strips. Smash, peel, and mince garlic. Combine garlic, carrots, green pepper, pineapple, and mushrooms. Combine vinegar, ½ cup water, black pepper, 1 tablespoon soy sauce, salt, sugar, and chili pepper.

In a cup, mix 1 tablespoon cornstarch with 1 tablespoon water.

COOKING: Heat oil in deep fry pan to 375℉ (190℃). 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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 605g (21.3 oz)
Amount per Serving
Calories 83529% of calories from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8816mg 367%
Total Carbohydrate 49g 49%
Dietary Fiber 5g 20%
Sugars g
Protein 9g
Vitamin A 214% Vitamin C 174%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed