Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pork butt (pork spareribs |
| \N \N | May be used) |
| 3 \N | Stalks celery |
| ½ \N | Yellow onion |
| 1 \N | Bell pepper |
| 1 \N | Small can pineapple, chunk |
| \N \N | Style (4 oz.) |
| ½ cup | Pineapple juice |
| 4 tablespoons | Cornstarch - for coating |
| \N \N | Meat |
| 4 tablespoons | Tapicoa starch - for coating |
| \N \N | Meat |
| 1 tablespoon | Oil |
| 2 tablespoons | Cornstarch (for thickening) |
| 4 tablespoons | Water |
| 1 quart | Oil for deep-frying |
| 1 cup | Water |
| ¼ teaspoon | Salt |
| ¾ cup | Sugar |
| ½ cup | Apple cider vinegar |
| 2½ tablespoon | Catsup |
| ½ \N | Thin soy sauce |
| 1 teaspoon | Salt |
| ¼ teaspoon | Sugar |
| 1 teaspoon | Thin soy sauce |
| 1 \N | Egg white |
| 1 \N | Green onion, onion |
| 1 \N | Cut pork into 1\" chunks. |
SWEET AND SOUR SAUCE
MARINADE
2. Sprinkle meat with each of the ingredients listed under "Marinade,", mix well and marinade for 1 hour.
Recipe courtesy of: Catherine Vanicek, 26 Mar 93 19:32:24