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500 gms pork , cut into 1 inch cubes |
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1 teaspoon salt |
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1/4 teaspoon white sugar |
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1 teaspoon soy sauce |
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1 egg white |
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2 green onions, chopped |
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1 quart vegetable oil for frying |
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1/2 cup cornstarch |
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1 tablespoon vegetable oil |
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3 stalks celery, cut into 1/2 inch pieces |
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1 medium green bell pepper, cut into 1 inch pieces |
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1 medium onion, cut into wedges |
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white sugar to taste |
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salt to taste |
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1 cup water |
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1/4 teaspoon salt |
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3/4 cup white sugar |
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1/3 cup apple cider vinegar |
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1/4 cup ketchup |
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1/2 teaspoon soy sauce |
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1 (8 ounce) can pineapple chunks, undrained |
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2 tablespoons cornstarch |
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1/4 cup water |
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Original recipe yield: 2 servings.
Prep Time:
30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Servings:4 |
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| 1. |
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 900ml oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. ( reduce oil to cook in batches). |
| 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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