Sweet and Sour Pork

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 Marinate pork cubes in soy sauce, salt, and sugar in a medium basin. Mix egg white and green onions thoroughly. Refrigerate covered for at least an hour.  

A large, heavy saucepan or deep fryer should heat 1 quart oil to 365 degrees F (185 degrees C).  

Cornstarch pork and cook in heated oil for 10 minutes until evenly browned. Drain on paper towels and set aside.  

Heat vegetable oil in a wok on medium. Add celery, bell pepper, and onion; sauté 5 minutes until soft. Season with salt and sugar. Stop cooking and set aside.  

A big saucepan with 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt should boil over high heat.  

Mix cooked pork, celery, and pineapple chunks with juice. Mix the remaining 1/4 cup water and cornstarch after boiling. Cook for 2 minutes to thicken and warm.  

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