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Sweet And Sour Pork (Tiem Shuen Gee Yok)

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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


1pound pork fillet *
1tablespoon rice wine
1tablespoon soy sauce
½cup cornstarchVideo
1each carrot
1each green bell pepper
2each pineapple rings *
4each mushrooms, dried *
1each garlic cloveVideo
¼cup vinegar
½cup water
teaspoon black pepper *
1tablespoon soy sauce
1tablespoon salt
5tablespoons sugarVideo
1teaspoon chili pepper dried
1tablespoon cornstarchVideo
1tablespoon water
1x vegetable oil for deep frying*
2tablespoons vegetable oil
* not incl. in nutrient facts


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.

First published: last updated: 2015-03-06

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1


about 14 years

Very Good!!!



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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?

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