Chinese Sweet and Sour Pork

Feel the Combo of Sweet and Sour in one plate 

Ingredients

1 pound pork butt, cut into 1 inch cubes

Marinade:

1 teaspoon soy sauce

1 teaspoon salt

¼ teaspoon white sugar

1 egg white

2 green onions, chopped

Frying:

1 quart vegetable oil for frying

½ cup cornstarch

Stir-Fried Vegetables:

1 tablespoon vegetable oil

3 stalks celery, cut into 1/2 inch pieces

1 medium green bell pepper, cut into 1 inch pieces

1 medium onion, cut into wedges

1 pinch white sugar, or to taste

salt to taste

1 ¼ cups water, divided

¾ cup white sugar

⅓ cup apple cider vinegar

¼ cup ketchup

½ teaspoon soy sauce

¼ teaspoon salt

1 (8 ounce) can pineapple chunks, undrained

2 tablespoons cornstarch

Directions

Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.

Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.

Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.

Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.

Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.

Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.