Sweet and Sour Pork

1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
vegetable oil for frying
½ cup cornstarch
1 tablespoon vegetable oil
2 cups fresh pea pods
1 medium red bell pepper, cut into 1 inch pieces
white sugar to taste
salt to taste

1 cup water
¼ teaspoon salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
¼ cup water

Place cubed pork in a medium bowl, and season with 1 teaspoon salt, ¼ 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 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat the pork with ½ 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 pea pods and red bell pepper, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.

In a large saucepan, mix 1 cup water, ¼ teaspoon salt, ¾ cup sugar, apple cider vinegar, ketchup, and ½ teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, pea pod 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. Serve over rice or noodles.

Note: We are an onion-free household. I suppose you can go ahead and add some onions if you like…