Stir Fry: Sweet and Sour Pork III

1 pound pork butt, cut into 1 inch cubes1 teaspoon salt1/4 teaspoon white sugar1 teaspoon soy sauce1 egg white2 green onions, chopped1 quart vegetable oil for frying1/2 cup cornstarch1 tablespoon vegetable oil3 stalks celery, cut into 1/2 inch pieces1 medium green bell pepper, cut into 1 inch pieces1 medium onion, cut into wedgeswhite sugar to tastesalt to taste1 cup water1/4 teaspoon salt3/4 cup white sugar1/3 cup apple cider vinegar1/4 cup ketchup1/2 teaspoon soy sauce1 (8 ounce) can pineapple chunks, undrained2 tablespoons cornstarch1/4 cup waterPlace 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. Amount Per Serving  Calories: 663 | Total Fat: 35g | Cholesterol: 43mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 663

Total Fat: 35gCholesterol: 43mgSodium: 1181mgTotal Carbs: 74.7g    Dietary Fiber: 2.3gProtein: 14g VIEW DETAILED NUTRITION
About: Nutrition Info

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