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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
1 pound pork butt, cut into 1 inch cubes |
1 teaspoon salt |
1/4 teaspoon white sugar |
1 teaspoon soy sauce |
1 egg white |
2 green onions, chopped |
1 quart vegetable oil for frying |
1/2 cup cornstarch |
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 |
white sugar to taste |
salt to taste |
1 cup water |
1/4 teaspoon salt |
3/4 cup white sugar |
1/3 cup apple cider vinegar |
1/4 cup ketchup |
1/2 teaspoon soy sauce |
1 (8 ounce) can pineapple chunks, undrained |
2 tablespoons cornstarch |
1/4 cup water |
Directions:
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 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
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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