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Ingredients
- 1 lb Pork fillet
- 1 Tbsp. Rice Wine
- 1 Tbsp. Soy sauce
- 1/2 c. Cornstarch
- 1 sm Carrot
- 1 lrg Green pepper
- 2 slc Canned pineapple
- 4 x Chinese dry mushrooms
- 10 ml Garlic
- 1/4 c. White vinegar
- 1/2 c. Water
- 1/8 tsp Black pepper
- 1 Tbsp. Soy sauce
- 1 Tbsp. Salt
- 5 Tbsp. Sugar
- 1 tsp Dry chili pepper
- 1 Tbsp. Cornstarch
- 1 Tbsp. Water
- Â Â Oil for deep frying
- 2 Tbsp. Oil
Directions
- PREPARATION:Cut pork into 3/4-inch cubes. Mix the sherry and 1 Tbsp. soy sauce together, and add in to the pork. With your fingers rub the mix into meat. Still using your fingers, roll the cubes in about 1/2 c. cornstarch till 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 hot water for 30 min. 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 c. water, black pepper, 1 Tbsp. soy sauce, salt, sugar, and chili pepper.
- In a c., mix 1 Tbsp. cornstarch with 1 Tbsp. water.
- COOKING:Heat oil in deep fry pan to 375-degrees. Cook pork cubes a few at a time till very light brown, about 5 min. Stir with a chopstick occasionally so which the cubes don't touch each other. Drain on paper towels, and keep warm in low oven (200-degrees). Repeat this process, cooking pork in warm oil till cubes float and are golden - 2 to 3 min. (This double cooking insures which the meat will be crisp.) Heat the water-vinegar mix in small saucepan.
- In a medium-sized skillet or possibly wok, heat 2 Tbsp. of oil at high heat.
- Add in vegetable-pineapple mix and stir-fry for 4 min.
- Add in the warm water-vinegar mix to the vegetables and stir well.
- Add in the cornstarch mix, and cook and stir till thickened, about 1 minute. Pour sauce over pork cubes and mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1128g | |
| Calories 1491 | |
| Calories from Fat 454 | 30% |
| Total Fat 50.9g | 64% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.7g | |
| Cholesterol 195mg | 65% |
| Sodium 8995mg | 375% |
| Potassium 2344mg | 67% |
| Total Carbs 167.04g | 45% |
| Dietary Fiber 6.1g | 20% |
| Sugars 86.95g | 58% |
| Protein 83.86g | 134% |
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