Sweet and Sour Pork III

Cubed pork and stir-fried vegetables are coated in a mouthwatering sweet and sour sauce prepared with simple ingredients
Sweet and Sour Pork III
Sweet and Sour Pork III

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

4

Servings

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound pork butt, cut into 1 inch cubes

  • 1

    teaspoon salt

  • 1/4

    teaspoon white sugar

  • 1

    teaspoon soy sauce

  • 1

    egg white

  • 2

    green onions, chopped

  • 1

    quart vegetable oil for frying

  • 1/2

    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

  • white sugar to taste

  • salt to taste

  • 1

    cup water

  • 1/4

    teaspoon salt

  • 3/4

    cup white sugar

  • 1/3

    cup apple cider vinegar

  • 1/4

    cup ketchup

  • 1/2

    teaspoon soy sauce

  • 1

    (8 ounce) can pineapple chunks, undrained

  • 2

    tablespoons cornstarch

  • 1/4

    cup water

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. 2. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. 3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. 4. 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. 5. 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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