Ingredients
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1 pound pork butt, cut into 1 inch cubes
Marinade:
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1 teaspoon soy sauce
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1 teaspoon salt
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¼ teaspoon white sugar
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1 egg white
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2 green onions, chopped
Frying:
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1 quart vegetable oil for frying
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½ cup cornstarch
Stir-Fried Vegetables:
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1 tablespoon vegetable oil
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3 stalks celery, cut into 1/2 inch pieces
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1 medium green bell pepper, cut into 1 inch pieces
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1 medium onion, cut into wedges
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1 pinch white sugar, or to taste
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salt to taste
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1 ¼ cups water, divided
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¾ cup white sugar
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⅓ cup apple cider vinegar
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¼ cup ketchup
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½ teaspoon soy sauce
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¼ teaspoon salt
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1 (8 ounce) can pineapple chunks, undrained
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2 tablespoons cornstarch
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
Dotdash Meredith Food Studios
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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. Coat pork with cornstarch.
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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.
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Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.
Dotdash Meredith Food Studios
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 663 | Calories |
| 35g | Fat |
| 75g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 663 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 7g | 34% |
| Cholesterol 43mg | 14% |
| Sodium 1085mg | 47% |
| Total Carbohydrate 75g | 27% |
| Dietary Fiber 2g | 8% |
| Total Sugars 52g | |
| Protein 14g | 28% |
| Vitamin C 36mg | 40% |
| Calcium 57mg | 4% |
| Iron 2mg | 8% |
| Potassium 517mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
