Ingredients
1lb Pork butt cut into 1 inch cubes
Marinade
1t Soy sauce
1t Salt
1/4t White sugar
1ea Egg white
2ea Green onions, chopped
Stir fried vegetables
1T Vegetable oil
3 stalks Celery cut into 1/2 inch pieces
1ea Green bell pepper cut into 1 inch pieces
1ea Onion cut into wedges
Pinch Sugar
Sale to taste
1-1/4C Water, divided
3/4C White sugar
1/3C Apple cider vinegar
1/4C Ketchup
1/2t Soy sauce
1/4t Salt
1ea 8 oz can of pineapple chunks, undrained
2T Corn starch
Process
Gather all of the ingredients
Place the cubed pork in a medium bowl and season with soy sauce, salt, and sugar for the marinade
Add the egg white and green onions
Mix well
Cover and place in the refrigerator for at least 60 minutes
Heat a 1 quart of oil to 365F in a large, heavy saucepan or deep fryer.
Coat the pork with cornstarch
Fry in hot oil for about 10 minutes until evenly browned
Drain on paper towels and set aside
Heat oil for the vegetables in a wok over medium heat
Stir in the celery, bell pepper, and onion
Cook for about 5 minutes until tender
Season with a pinch of sugar and a pinch of salt
Remove from the heat and set aside
Mix 1C of water, 3/4C sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan
Bring to a boil over high heat
Stir in the cooked pork, celery mixture, and pineapple chunks with juice
Return to a boil
Mix in the remaining 1/4C water and corn starch
Cook for about 2 minutes to thicken and warm it through
