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Sweet and Sour Pork
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Tender stir-fried pork and vegetables in sweet Chinese pineapple sauce with apple cider vinegar.
Ingredients:
  • 1 pound pork butt, cut into 1 inch cubes
  • 1 teaspoon soy sauce
  • 0.25 teaspoon white sugar
  • 1 egg white
  • 2 green onions, chopped
  • 1 quart vegetable oil for frying
  • 0.5 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
  • 1 medium onion, cut into wedges
  • 1 pinch white sugar, or to taste
  • salt to taste
  • 1.25 cups water, divided
  • 0.75 cup white sugar
  • 0.33333334326744 cup apple cider vinegar
  • 0.25 cup ketchup
  • 0.5 teaspoon soy sauce
  • 0.25 teaspoon salt
  • 1 (8 ounce) can pineapple chunks, undrained
  • 2 tablespoons cornstarch
Instructions:
  • In a medium bowl, combine cubed pork with soy sauce, salt, and sugar for marinade. Mix in egg white and green onions until well-incorporated. Cover and refrigerate for at least 1 hour.
  • In a large, heavy saucepan or deep fryer, bring 1 quart of oil to a temperature of 365 degrees F (185 degrees C.).
  • Dredge pork in cornstarch and fry in hot oil until golden brown all over, approximately 10 minutes. Pat dry on paper towels and keep aside.
  • Heat oil in a wok over medium heat. Sauté celery, bell pepper, and onion until tender, about 5 minutes. Season with a pinch of sugar and salt, then set aside.
  • In a large saucepan, combine 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt. Bring to a boil over high heat.
  • Combine the cooked pork, celery mixture, pineapple chunks with juice, and bring to a boil. Add the remaining 1/4 cup water and cornstarch, then cook until thickened and heated through, approximately 2 minutes.

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