Sweet & Sour Pork

Remember when you were a kid and your parents got Chinese take out? there was that level of excitement about finding out what sticky, sweet and delicious picks your parents had made as they slowly popped off the white lids off of those foil pans. My parents pretty much stuck to the same thing each time; chicken fried rice, chicken balls, garlic spare ribs and sweet and sour pork. I would drizzle that unnaturally red sweet and sour sauce all over my rice and my chicken balls, enjoying that portion much more than the actual food I was eating. Of course, afterwards, my stomach would bloat and I would sit there, uncomfortable and wishing it would all just digest already. Ordering Chinese food is a rare event in my household as I am just not a fan of how bloated it all makes me feel. I know, it is all that MSG and even when they claim they don't use MSG, it seems as though the food is overly greasy and heavy and deep fried. I tend to avoid fried food these days, and I know that is a good thing. However, I miss Chinese food. So, I have began to search for the perfect Chinese take out recipe and I think I just might have found it.

When my husband and I ate this, we both just about died out of pure enjoyment. I LOVED this and while it was a wee bit more time consuming than picking up a phone and dialing, the fact that I could eat a huge bowl and feel full but not bloated made it all worth it. I truly recommend giving this one a try. It was really really yummy.

Sweet and Sour Pork


Pork


1 lb pork shoulder, cut into cubes (I had the butcher remove the skin and bone)
2 tsp salt
1/2 tsp white sugar
2 1/2 tsp soy sauce
2 egg whites
3 green onions chopped

Mix all the ingredients and marinate the chopped pork for at least one hour. Coat the marinated meat in cornstarch once you are ready to cook.

Veggies
1 tbsp olive oil
4 stalks of celery, chopped
1 red sweet pepper, cut into bite sized chunks
1 yellow sweet pepper, cut into bite sized chunks
1 medium white onion, cut into wedges
2 spoons of minced garlic (I used pre-minced garlic, find it in the Produce section of your grocery store)

Sauce
1 cup water
1/4 tsp salt
2/3 cup apple cider vinegar
1 1/2 cup white sugar
1/2 cup ketchup
1 tsp soy sauce
1 can pineapple chunks, undrained
3 tbsp cornstarch mixed with 1/2 cup water.

Directions

1. Heat up 1 quart of oil (I used a soy based oil that was half and half Virgin Olive oil. Fry the prepared pork in the heated oil about 8-10 mins, until evenly browned. Drain on paper towel. 
2. Heat 1 tbsp oil in a pan over medium heat. Stir in the celery, peppers, onion, and garlic. Cook until tender. Remove from heat and set aside. 
3. In a mixing bowl, mix together the water, salt, sugar, vinegar, ketchup and soy sauce. Add to a large pot and bring to a boil. Stir in the cooked pork, vegetables and pineapple chunks with juice. Return to a boil and mix in the cornstarch & water mix to thicken the sauce. Cook until it reaches your desired thickness. 
4. Serve on a bed of rice.