The secret to this amazing recipe lies in the sauce. Instead of using the white vinegar, we are using apple cider vinegar. I find that this goes much better with the pork than normal vinegar, but I love just about any sweet and sour sauce. Another thing I love about sweet and sour dishes are the vegetables. Speaking of vegetables, instead of using tomatoes I decided to throw in some sliced celery instead and I thought it made a great edition to the dish.
Ingredients:1 pound pork butt (cut into 1 “ cubes)
¼ cup white sugar
1 teaspoon salt
1 teaspoon soy sauce
1 egg white
2 green onions (chopped)
1 quart vegetable oil (for frying)
½ cup cornstarch
Vegetables-
1 tablespoon vegetable oil
3 stalks celery (sliced)
1 green bell pepper (sliced)
1 medium onion (cut into wedges)
white sugar (to taste)
salt (to taste)
Sweet and Sour Sauce-
1 cup water
¼ teaspoon salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8oz) can pineapple chunks (with juice)
2 tablespoons cornstarch
¼ cup water
¼ cup white sugar
1 teaspoon salt
1 teaspoon soy sauce
1 egg white
2 green onions (chopped)
1 quart vegetable oil (for frying)
½ cup cornstarch
Vegetables-
1 tablespoon vegetable oil
3 stalks celery (sliced)
1 green bell pepper (sliced)
1 medium onion (cut into wedges)
white sugar (to taste)
salt (to taste)
Sweet and Sour Sauce-
1 cup water
¼ teaspoon salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8oz) can pineapple chunks (with juice)
2 tablespoons cornstarch
¼ cup water
Cooking Instructions:
Step 1: Put cubed pork in a bowl, and season with 1 teaspoon salt, ¼ teaspoon sugar, and 1 teaspoon soy sauce. Mix in the green onions and egg white. Cover, and put in the refrigerator to marinade for at least 1 hour. When finished dust chicken with 1/2 cup of corn starch until evenly coated.
Step 2: Heat 1 quart of oil to 375 degrees in your deep fryer or wok. Fry pork in oil until evenly browned (should be about 10 minutes per batch). Drain on paper towels.
Step 3: Heat a tablespoon of oil in your wok over medium heat. Stir fry celery, onions, and green peppers, cook until tender. Season with sugar and salt – remove from pan and set aside.
Step 4: To make the sweet and sour sauce- In your wok (or saucepan) mix 1 cup of water, ¼ teaspoon salt, ¾ cup sugar, 1/3 cup apple cider vinegar, ¼ cup ketchup, and ½ teaspoon soy sauce. Bring to a boil, and stir pineapple chunks with juice. Return to a boil and mix 2 tablespoons of cornstarch in ¼ cup of water to thicken the sauce. Cook until thick and well blended. In a bowl pour sauce over fried pork, and add vegetables and mix well.
Step 1: Put cubed pork in a bowl, and season with 1 teaspoon salt, ¼ teaspoon sugar, and 1 teaspoon soy sauce. Mix in the green onions and egg white. Cover, and put in the refrigerator to marinade for at least 1 hour. When finished dust chicken with 1/2 cup of corn starch until evenly coated.
Step 2: Heat 1 quart of oil to 375 degrees in your deep fryer or wok. Fry pork in oil until evenly browned (should be about 10 minutes per batch). Drain on paper towels.
Step 3: Heat a tablespoon of oil in your wok over medium heat. Stir fry celery, onions, and green peppers, cook until tender. Season with sugar and salt – remove from pan and set aside.
Step 4: To make the sweet and sour sauce- In your wok (or saucepan) mix 1 cup of water, ¼ teaspoon salt, ¾ cup sugar, 1/3 cup apple cider vinegar, ¼ cup ketchup, and ½ teaspoon soy sauce. Bring to a boil, and stir pineapple chunks with juice. Return to a boil and mix 2 tablespoons of cornstarch in ¼ cup of water to thicken the sauce. Cook until thick and well blended. In a bowl pour sauce over fried pork, and add vegetables and mix well.
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