Chinese Take-Out Sweet And Sour Pork

• 1 lb pork butt, cut into 1-inch cubes
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1 1/4 teaspoons soy sauce
• 1 egg white, slightly beaten with a fork
• 2 green onions, chopped
• 1 quart vegetable oil (for frying)
• 1/2 cup cornstarch
• 1 tablespoon vegetable oil
• 1 large green bell pepper, seeded and cut into strips
• 1 medium onion, cut into wedges
• 1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
• 1/4 teaspoon white sugar
• salt (to taste)
• 1/2 teaspoon sesame seeds (or use as much as desired) (optional)
• SWEET AND SOUR SAUCE
• 1 cup water
• 1/8 - 1/4 teaspoon salt
• 3/4 cup sugar
• 1/3 cup apple cider vinegar
• 1/4 cup ketchup
• 1/2 teaspoon soy sauce
• 1 (8 ounce) can pineapple chunks (do not drain the juice)
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
2. Mix in chopped green onion; cover and refrigerate for 1 or more hours.
3. heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
4. Remove the pork from the fridge and toss with 1/2 cup cornstarch.
5. fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
6. Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
7. For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
8. Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
9. In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
10. Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.

pork butt, salt, sugar, soy sauce, egg, green onions, vegetable oil, cornstarch, vegetable oil, green bell pepper, onion, red pepper, white sugar, salt, sesame seeds, sweet, water, salt, sugar, apple cider vinegar, ketchup, soy sauce, pineapple, cornstarch, cold water

Taken from www.food.com/recipe/chinese-take-out-sweet-and-sour-pork-323235 (may not work)