Description
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
- ¼ teaspoon white sugar
- 1 teaspoon soy sauce
- 1 egg white
- 2 green onions, chopped
- 1 quart vegetable oil for frying
- ½ 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
- ¼ teaspoon salt
- ¾ cup white sugar
- ⅓ cup apple cider vinegar
- ¼ cup ketchup
- ½ teaspoon soy sauce
- 1 (8 ounce) can pineapple chunks, undrained
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Place cubed pork in a medium bowl and season with soy sauce
- salt
- and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
- Heat 1 quart oil to 365 degrees F (185 degrees C) in a large
- heavy saucepan or deep fryer.
- Coat pork with cornstarch and fry in hot oil until evenly browned
- about 10 minutes. Drain on paper towels and set aside.
- 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.
- 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.
- Stir in cooked pork
- celery mixture
- and pineapple chunks with juice. Return to a boil
- then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through
- about 2 minutes.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs
Servings: 4