Sweet and Sour Pork

Ingredients:
2 pork loin chops, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch

1 tablespoon vegetable oil
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
salt and pepper to taste

1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (20 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water

Directions:
1. Place cubed 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 at least 1 hour.

2. Heat oil in a large, heavy saucepan.  I used the amount of oil that I thought I would need.  I'm not big on measuring.

3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

4. Heat 1 tablespoon oil in a wok over medium heat. Stir in the green bell pepper and onion, and cook until tender. Season with salt and pepper. Remove from heat, and set aside.

5. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, veggie 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 this over rice.  It's delicious!  Trust me; I'm gobbling it down as I type.  Just a random sidenote, I used fresh green onions that my wonderful grandparents-in-law gave to me.

I adapted this recipe from Allrecipes.com.