Flavorful Sweet and Sour Pork
"Flavorful Sweet and Sour Pork - The secret to this popular Chinese recipe is in the sweet tangy sauce. My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar."
Equipment
- Medium Bowl
- Saucepan
Ingredients
- 1 pound pork butt, cut into 1 inch cubes
- 1 tsp salt
- 1/4 tsp white sugar
- 1 tsp soy sauce
- 1 egg white
- 2 green onions, chopped
- 1- quart vegetable oil for frying
- 1/2 cup cornstarch
- 1 tbsp 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
- White sugar to taste
- Salt to taste
- 1 cup of water
- 1/4 tsp salt
- 3/4 cup white sugar
- 1/3 cup apple cider vinegar
- 1/4 cup ketchup
- 1/2 tsp soy sauce
- 1 (8 ounces) can pineapple chunks, undrained
- 2 tbsp cornstarch
- 1/4 cup water
Instructions
- 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.
- Heat 1-quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
- Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
- 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.
- 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.
Tried this recipe?Let us know how it was!