The classic Chinese dish that combines pork and sweet and sour ingredients. A taste of the East.

Serves 4


1 pound pork butt (shoulder), 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
2 medium onions 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 tomato ketchup
2 teaspoons soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4-cup water


Place cubed pork in a large 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 Heat 1-quart oil to 185ºC (365º F) in a large, heavy saucepan or deep fryer.

Coat the pork with 1/2-cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. 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. 22 In a large saucepan, mix 1-cup water, 1/4-teaspoon salt, 3/4-cup sugar, apple cider vinegar, ketchup, and 1teaspoon 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.