Sweet and Sour Pork

Sweet and sour pork made with stir-fried tender cubed pork and veggies, coated in a delicious Chinese pineapple sauce made with apple cider vinegar.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 663 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 1 egg white
• 1 quart vegetable oil for frying
• salt to taste
• 2 green onions, chopped
• 1 teaspoon soy sauce
• 1 medium onion, cut into wedges
• 1 (8 ounce) can pineapple chunks, undrained
• 1 pinch white sugar, or to taste
• 3 stalks celery, cut into 1/2 inch pieces
• 1 medium green bell pepper, cut into 1 inch pieces
• 1 pound pork butt, cut into 1 inch cubes
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 0.5 cup cornstarch
• 0.25 teaspoon white sugar
• 0.25 cup ketchup
• 0.5 teaspoon soy sauce
• 1.25 cups water, divided
• 0.33333334326744 cup apple cider vinegar

Recipe Instructions

Step 1

Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.

Step 2

Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.

Step 3

Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.

Step 4

Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.

Step 5

Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.

Step 6

Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.