Sweet and Sour Pork
Sweet and sour pork the way my husband's grandmother made it. She was Chinese and the secret is apple cider vinegar. This recipe is the way Gramma made sweet and sour dishes her whole life. It is the best!
pork butt, cut into 1 inch cubes
1
pound
soy sauce
1
teaspoon
salt
1
teaspoon
white sugar
¼
teaspoon
egg white
1
green onions, chopped
2
vegetable oil for frying
1
quart
cornstarch
½
cup
vegetable oil
1
tablespoon
celery, cut into 1/2 inch pieces
3
stalks
green bell pepper, cut into 1 inch pieces
1
medium
medium onion, cut into wedges
1
white sugar, or to taste
1
pinch
salt to taste
water, divided
1 ¼
cups
white sugar
¾
cup
apple cider vinegar
⅓
cup
ketchup
¼
cup
soy sauce
½
teaspoon
salt
¼
teaspoon
pineapple chunks, undrained
1
(8 ounce) can
cornstarch
2
tablespoons
 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.
