Very Sweet and Sour Pork
CATEGORIES
INGREDIENTS
  • 1½ pounds pork butt cut into 1” cubes
  • 1 cup + 2½ tablespoons cornstarch
  • 1 quart + 1 tablespoon vegetable oil (or if you can afford it, peanut oil)
  • 4 stalks celery cut into ½” pieces
  • 2 slivered carrots, slightly precooked in microwave
  • 1 ½ large green peppers cut into 1” pieces
  • 1 large onion cut into wedges
  • Salt, pepper, and a little sugar (to taste)
  • 1 (15-ounce) can pineapple chunks with juice (reserved juice for sauce)
  • ⅓ cup water
  • Marinade:
  • 1½ teaspoons soy sauce
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 2 egg whites
  • 3 chopped green onions
  • Sauce:
  • Reserved pineapple juice + enough water to make 1¼ cups liquid
  • ½ teaspoon salt
  • ½ cup sugar
  • ⅓ cup ketchup
  • ½ cup cider vinegar
  • ¾ teaspoon soy sauce
DIRECTIONS
  1. 1. Combine all marinade ingredients in a large bowl and place pork cubes in bowl; cover and marinade for at least 1 hour.
  2. 2. Combine all sauce ingredients in a large saucepan and bring to a boil; set aside until pork is fried.
  3. 3. Heat 1 tablespoon oil in a wok on medium heat; cook vegetables until tender then set aside. Add salt, pepper, and a little sugar (to taste).
  4. 4. Coat pork cubes in 1 cup of cornstarch.
  5. 5. Heat 1-quart of vegetable oil in deep fryer or large heavy pan to 365° F. When hot, fry pork for 10 minutes; drain pork on paper towels.
  6. 6. After pork is fried, and when about ready to serve, add pork to saucepan with the pineapple chunks; bring to a simmer and heat thoroughly.
  7. 7. Before serving, add remaining 2½ tablespoons of cornstarch mixed with 1/3 cup water; simmer until thickened, but do not cook.
  8. 8. Serve over rice