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Tangy Sweet and Sour Pork

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
120 min
SERVINGS
4 servings
Dinner Chinese
Tangy Sweet and Sour Pork
Ingredients
  • 1 pound pork butt, cut into 1 inch cubes
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1/4 teaspoon white sugar
  • 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
  • 1 pinch white sugar, or to taste
  • salt to taste
  • 1 1/4 cups water, divided
  • 3/4 cup white sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1 (8 ounce) can pineapple chunks, undrained
  • 2 tablespoons cornstarch
Instructions
1
Gather all the necessary ingredients beforehand.
2
Take a bowl and place the cubed pork inside it. Add soy sauce, salt, and sugar to create a marinade for the meat.
3
Add egg white and green onions to the bowl, mixing everything together until it's well combined. Cover the bowl with a lid and refrigerate for at least 1 hour to allow the flavors to meld.
4
Heat 1 quart of oil in a large, heavy saucepan or deep fryer over high heat until it reaches 365 degrees F (185 degrees C). Coat the pork with cornstarch to give it a crispy exterior.
5
Fry the coated pork in hot oil until it's evenly browned, taking about 10 minutes. Remove the fried pork from the oil with a slotted spoon and place it on paper towels to drain excess oil. Set it aside for later use.
6
Heat some oil in a wok over medium heat to cook the vegetables. Add celery, bell pepper, and onion to the wok, stirring constantly until they're tender, about 5 minutes. Season with a pinch of sugar and salt to bring out their flavors. Remove the wok from heat and set it aside.
7
Mix 1 cup of water, 3/4 cup of sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan. Bring the mixture to a boil over high heat, stirring constantly.
8
Stir in the cooked pork, celery mixture, and pineapple chunks with juice. Return the saucepan to a boil, then mix in the remaining 1/4 cup of water and cornstarch. Cook until the mixture thickens and is warmed through, about 2 minutes.