Ingredients: |
Ingredients: 1 Teaspoon of salt
¼ Teaspoon of white sugar
1 Teaspoon of Soy sauce
1 Egg white
2 Green onions, chopped
1 Pound of Pork butt, cut into 1” inch cubes
1 Quart of vegetable oil for frying
½ Cup of corn starch
1 Tablespoon of vegetable oil
3 Stalks of celery, chopped
1 Medium green bell pepper, seeded, and cut into 1-inch pieces
1 Medium onion, cut into wedges
White sugar to taste
Salt to taste
1 Cup of water
¼ Teaspoon of salt
¾ Cup of white sugar
⅓ Cup of apple cider vinegar
¼ Cup of Ketchup
½ Teaspoon of Soy sauce
1 (8 ounce) Can of pineapple chunks, undrained
2 Tablespoons of corn starch
¼ Cup of water
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Directions: |
Directions:In a medium bowl, mix salt, sugar, and of soy sauce, until sugar is dissolved. Mix in the egg white, and green onions, toss in pork so that it is well coated. Cover, and marinade in the refrigerator for 1 hour or more.
In a heavy large saucepan, or deep fryer, heat 1 quart of oil to 365º F.
Remove pork from marinade, and discard marinade. Place the pork into corn starch, and make sure it is well coated. Fry in the heated oil until evenly browned (about 8-10 minutes). Drain on paper towels.
In a large skillet or wok, heat oil over medium heat. Stir in Celery, green bell peppers and onions, and cook until tender (about 4-6 minutes). Season with salt and sugar. Remove from heat and set aside.
In large saucepan, mix water, salt, sugar, apple cider vinegar, ketchup, and soy sauce. Bring to boil, and stir in cooked pork, celery mixture, and pineapple chucks with juice. Return to boil and mix in 2 tablespoons of corn starch and ¼ cup of water to thicken. Cook until blended. |
This recipe for Sweet and Sour Pork is from