Ingredients Jump to Instructions ↓

  1. 1 pound pork fillet

  2. 1 tablespoon rice wine

  3. 1/2 cup cornstarch

  4. 1 small carrot

  5. 1 large green pepper

  6. 2 slices canned pineapple

  7. 4 Chinese dried mushrooms

  8. 10 milliliters garlic

  9. 1/4 cup white vinegar

  10. 1/2 cup water

  11. 1/8 teaspoon black pepper

  12. 1 tablespoon soy sauce

  13. 1 tablespoon salt

  14. 5 tablespoons sugar

  15. 1 teaspoon dried chili pepper

  16. 1 tablespoon cornstarch

  17. 1 tablespoon water oil for deep frying

  18. 2 tablespoons oil

Instructions Jump to Ingredients ↑

  1. Preparation : 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. 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 Schryve


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