Sweet and Sour Pork III
Labels:
pork
,
recipe
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Ingredients:
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1 pound pork butt, cut into 1 inch cubes
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1 teaspoon salt
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1/4 teaspoon white sugar
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1 teaspoon soy sauce
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1 egg white
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2 green onions, chopped
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1 quart vegetable oil for frying
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1/2 cup cornstarch
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1 tablespoon vegetable oil
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3 stalks celery, cut into 1/2 inch pieces
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1 medium green bell pepper, cut into 1 inch pieces
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1 medium onion, cut into wedges
Directions:
- 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.
- Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
- Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
- 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.
- 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.
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