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Sweet & Sour Pork

1 lb. pork butt, cut into 1-inch cubes

1 tsp. salt
1/4 tsp. white sugar
1 tsp. soy sauce
1 egg white
2 green onions, chopped

1/2 c. flour
1/4 c. cornstarch
vegetable oil for frying

1 tbs. vegetable oil
3 stalks celery, sliced
1 medium green bell pepper, sliced or cut into 1-inch pieces
2 medium onion, cut into wedges
2 medium carrots, sliced or cut into matchsticks
salt to taste

1 c. water
1/4 tsp. salt
1/2 c. white sugar
1/3 c. apple cider vinegar
1/4 c. ketchup
1/2 tsp. soy sauce
1 (8-oz.) can pineapple chunks, undrained
2 tbs. cornstarch
1/4 c. water

Place cubed pork in a medium bowl or plastic bag; season with 1 tsp. salt, 1/4 tsp. white sugar, and 1 tsp. soy sauce. Mix in the egg white and green onions. Cover and refrigerate at least 1 hour.

Combine the flour and 1/4 c. cornstarch in a bowl. Add the pork and toss to coat, in batches if necessary. Heat oil in a large skillet or wok. Stir fry the pork for about 10 minutes or until evenly browned. Drain on paper towels.

Heat 1 tbs. oil in wok over medium heat. Stir in the celery, green bell pepper, and onion, and carrots; cook until tender. Season with salt. Remove from heat, and set aside.

In a large saucepan, mix 1 c. water, 1/4 tsp. salt, 3/4 c. sugar, apple cider vinegar, ketchup, and 1/2 tsp. soy sauce. Bring to a boil. Stir in the cooked pork, vegetable mixture, and pineapple chunks with juice, and return to a boil. Combine the 2 tbs. cornstarch and 1/4 c. water in a small bowl and stir into pork mixture. Cook until sauce is thickened and everything is evenly heated. Serve over hot cooked rice.

(adapted from Allrecipes)