A delightful stir-fry featuring crispy pork, vibrant vegetables, and a tangy sauce that brings a burst of flavor to every bite.
Ingredients
1 pound cubed pork
3 tablespoons soy sauce
to taste salt
1 cup sugar
1 egg white
2 stalks green onions
1 cup cornstarch
1 quart oil for frying
1 cup celery
1 cup bell peppers
1 medium onion
1/2 cup apple cider vinegar
1/4 cup ketchup
1 cup pineapple chunks
1 1/4 cups water
Method
Gather all the ingredients needed for this mouthwatering dish.
In a mixing bowl, place the cubed pork and drizzle with soy sauce, a sprinkle of salt, and sugar to form a flavorful marinade.
Add an egg white and finely chopped green onions, and mix well. Cover the bowl and let it marinate in the fridge for at least one hour.
In a large pot or deep fryer, heat 1 quart of oil to a temperature of 365°F (185°C). Dredge the marinated pork in cornstarch until fully coated.
Carefully fry the pork in the hot oil until golden brown, which should take about 10 minutes. Once cooked, drain the pork on paper towels and set it aside.
In a wok, heat some oil over medium heat and sauté diced celery, bell peppers, and onion until they're tender, approximately 5 minutes. Add a touch of sugar and salt for seasoning, then take it off the heat.
In a separate large saucepan, mix together 1 cup of water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and a pinch of salt. Bring this to a boil over high heat.
Once boiling, introduce the fried pork, sautéed vegetables, and pineapple chunks with their juice into the sauce.
Allow everything to come back to a boil, then stir in the remaining 1/4 cup of water mixed with cornstarch. Cook for about 2 minutes until the sauce thickens and everything is heated through.
