Prep Time::30 mins
Cook Time::30 mins
Additional Time:: 1 hr
Total Time:: 2 hrs
Servings::4
Ingredients
1 pound pork butt, cut into 1 inch cubes
Marinade:
1 teaspoon soy sauce
1 teaspoon salt
¼ teaspoon white sugar
1 egg white
2 green onions, chopped
Frying:
1 quart vegetable oil for frying
½ cup cornstarch
Stir-Fried Vegetables:
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 ¼ cups water, divided
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
¼ teaspoon salt
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
Directions
Gather all ingredients.
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Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
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Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
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Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch.
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Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
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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.
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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.
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Stir in cooked pork, celery mixture, and pineapple chunks with juice.
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Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.
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From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.