Sweet and Sour Pork Tenderloin

Ingredients

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• 1 pound pork butt, cut into 1 inch cubes
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• 1 teaspoon soy sauce
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• 1 teaspoon salt
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• ¼ teaspoon white sugar
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• 1 egg white
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• 2 green onions, chopped
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• 1 quart vegetable oil for frying
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• ½ cup cornstarch
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• 1 tablespoon vegetable oil
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• 3 stalks celery, cut into 1/2 inch pieces
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• 1 medium green bell pepper, cut into 1 inch pieces
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• 1 medium onion, cut into wedges
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• 1 pinch white sugar, or to taste
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• salt to taste
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• 1 ¼ cups water, divided
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• ¾ cup white sugar
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• ⅓ cup apple cider vinegar
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• ¼ cup ketchup
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• ½ teaspoon soy sauce
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• ¼ teaspoon salt
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• 1 (8 ounce) can pineapple chunks, undrained
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• 2 tablespoons cornstarch
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
3. 3
   Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
4. 4
   Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch.
5. 5
   Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
6. 6
   Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
7. 7
   Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
8. 8
   Stir in cooked pork, celery mixture, and pineapple chunks with juice.
9. 9
   Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.