• 1 pound boneless pork butt, cut into 1 inch cubes
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• 2 medium onions, chopped
• 1 egg white
• vegetable oil for frying
• ½ cup cornstarch
• 3 stalks celery, cut into 1/2 inch pieces
• 1 green bell pepper, cut into 1 inch pieces
• 1 medium onion, cut into wedges
• 1 cup water
• ¾ cup white sugar
• ⅓ cup apple cider vinegar
• ¼ cup ketchup
• ½ teaspoon soy sauce
• 1 (8 ounce) can pineapple chunks, do not drain
• 2 tablespoons cornstarch
1. Place pork in a medium 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 1 hour.
2. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10-12 minutes, until evenly browned. Drain on paper towels.
4. Heat 1 tablespoon oil in a wok or large frying pan 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.
5. In a large saucepan, mix water, salt, sugar, apple cider vinegar, ketchup, and 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.