Title: Tiem Shuen Gee Yok (Sweet and Sour Pork)
Categories: China, Ham/pork, Fruits, Vegetables
Yield: 1 Servings

1 lb Pork fillet
1 tb Rice Wine
1 tb Soy sauce
1/2 c Cornstarch
1 sm Carrot
1 lg Green pepper
2 sl Canned pineapple
4 Chinese dried mushrooms
1 cl Garlic
1/4 c White vinegar
1/2 c Water
1/8 ts Black pepper
1 tb Soy sauce
1 tb Salt
5 tb Sugar
1 ts Dried chili pepper
1 tb Cornstarch
1 tb Water
Oil for deep frying
2 tb Oil

PREPARATION:

Cut pork into 3/4-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 1/2 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 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 Chinese mushrooms and soak in warm
water for 30 minutes. Drain, remove stems. Cut into 1/2-inch strips.
Smash, peel, and mince garlic. Combine garlic, carrots, green pepper,
pineapple, and mushrooms. Combine vinegar, 1/2 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-degrees. 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.

SOURCE: ORIENTAL COOKING by Schryver

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip