This sweet and sour pork recipe is from my husband's grandmother, who was Chinese. She taught me how to make this recipe — it's the way Gramma made sweet and sour dishes her whole life until she died at age 94. The secret is apple cider vinegar.
Ingredients
- pork butt: 1 pound (cut into 1-inch cubes)
- soy sauce: 1 tsp
- salt: 1 tsp
- white sugar: 0.25 tsp
- egg white: 1 piece
- green onions: 2 piece (chopped)
- vegetable oil for frying: 1 quart
- cornstarch: 0.5 cup
- vegetable oil: 1 Tbsp
- celery: 3 stalks (cut into 1/2 inch pieces)
- green bell pepper, cut into 1 inch pieces: 1 medium
- medium onion: 1 piece (cut into wedges)
- white sugar: 1 pinch (to taste)
- salt: 0 piece (to taste)
- water: 1.25 cups (divided)
- white sugar: 0.75 cup
- apple cider vinegar: 0.33333 cup
- ketchup: 0.25 cup
- soy sauce: 0.5 tsp
- salt: 0.25 tsp
- pineapple chunks, undrained: 1 can (8 ounce can)
- cornstarch: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
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Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
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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.
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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.
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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.
