Sweet and Sour Pork

As much as I love Thanksgiving turkey and all the delicious sides, I crave Mexican and Chinese after a week of eating potatoes, stuffing, yams, corn... This recipe touched the spot and tasted better then most take-out!

1 lb. pork butt, cut into one inch cubes

1 tsp salt

1/4 tsp white sugar

1 tsp soy sauce

1 egg white

2 green onions, chopped

1 quart vegetable oil for frying

1/2 cup cornstarch

1 Tbsp vegetable oil

3 stalks celery, cut into half inch pieces

1 medium green bell pepper, cut into one inch pieces

1 medium onion, cut into wedges

1 cup water

1/4 tsp salt

3/4 cup white sugar

1/3 cup apple cider vinegar

1/4 cup ketchup

1/2 tsp soy sauce

1 (8 oz) can pineapple chunks, undrained (I used more)

2 Tbsp cornstarch

1/4 cup water

Place cubed pork in a med. bowl, and season with 1 tsp salt, 1/4 tsp sugar, and 1 tsp 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 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 Tbsp 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.

In a large saucepan, mix 1 cup water, 1/4 tsp salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 tsp 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 Tbsp cornstarch and 1/4 cup water to thicken. Cook until well blended.

*tip - I served it over a combination of white and brown rice and nobody seemed to notice or complain about the added goodness and fiber of the brown rice.