Sweet and Sour Pork

Ingredients

• 1 lb pork butt, cut into 1-inch cubes
• 1 tsp soy sauce (for marinade)
• 1 tsp salt (for marinade)
• 1/4 tsp white sugar (for marinade)
• 1 egg white
• 2 green onions, chopped
• 1 quart vegetable oil for frying
• 1/2 cup cornstarch (for coating)
• 1 tbsp vegetable oil (for stir-fry)
• 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 (for vegetables)
• 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 tsp soy sauce (for sauce)
• 1/4 tsp salt (for sauce)
• 1 (8 oz) can pineapple chunks, undrained
• 2 tbsp cornstarch (for sauce)

Instructions

1. Place cubed pork in a medium bowl and season with 1 tsp soy sauce, 1 tsp salt, and 1/4 tsp sugar for the marinade.
2. Add egg white and green onions and mix until well combined. Cover and refrigerate for at least 1 hour.
3. Heat 1 quart oil to 365°F in a large, heavy saucepan or deep fryer. Coat marinated pork with 1/2 cup cornstarch.
4. Fry pork in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
5. Heat 1 tbsp oil in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with a pinch of sugar and salt. Remove from heat and set aside.
6. Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, 1/2 tsp soy sauce, and 1/4 tsp salt in a large saucepan; bring to a boil over high heat.
7. Stir in cooked pork, celery mixture, and pineapple chunks with their juice.
8. Return to a boil, then mix remaining 1/4 cup water with 2 tbsp cornstarch and stir into the pan. Cook until thickened and warmed through, about 2 minutes.