Sweet and Sour Pork III

Ingredients

  • 1 pound pork butt, cut into 1 inch cubes
  • 1 teaspoon salt
  • ¼ teaspoon white sugar
  • 1 teaspoon soy sauce
  • 1egg white
  • 2green onions, chopped
  • 1 quart vegetable oil for frying
  • ½ cup cornstarch
  • 1 tablespoon vegetable oil
  • 3 stalks celery, cut into 1/2 inch pieces
  • 1 medium green bell pepper, cut into 1 inch pieces
  • 1medium onion, cut into wedges
  • white sugar to taste
  • salt to taste
  • 1 cup water
  • ¼ teaspoon salt
  • ¾ cup white sugar
  • ⅓ cup apple cider vinegar
  • ¼ cup ketchup
  • ½ teaspoon soy sauce
  • 1 (8 ounce) can pineapple chunks, undrained
  • 2 tablespoons cornstarch
  • ¼ cup water
  • Directions

  • Step 1

    Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.

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  • Step 2

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

  • Step 3

    Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

  • Step 4

    Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.

  • Step 5

    In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

  • Editor's Note

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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