Sweet and Sour Pork III

Ingredients

• 0.3 cup apple cider vinegar 
• 3 stalks celery cut into 1/2 inch pieces
• 2 tablespoons cornstarch 
• 1  egg white 
• 1 medium bell pepper green cut into 1 inch pieces
• 2  green onions chopped
• 0.3 cup catsup 
• 1 medium onion cut into wedges
• 8 ounce pineapple chunks undrained canned
• 1 pound pork butt cut into 1 inch cubes
• 0.3 teaspoon salt 
• 0.5 teaspoon soya sauce 
• 1 tablespoon vegetable oil 
• 0.3 cup water 
• 0.8 cup sugar white

Equipment

• bowl
• paper towels
• sauce pan
• wok
• deep fryer

Directions

1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce.
2. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
3. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
4. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned.
5. Drain on paper towels.
6. 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.
7. Remove from heat, and set aside.
8. 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.