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Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Place cubed pork in a large zip lock bag with salt, pepper, sugar, and soy sauce. Mix in egg white, green onion and refrigerate for at least one hour.Heat oil to 185°C in a large, heavy fry pan or deep fryer. Remove marinated pork from the fridge then toss and coat the pork with cornstarch.Fry in oil for about 10 minutes, until evenly browned. Drain on paper towel. Heat oil in a wok or large fry pan over medium high heat. Stir in celery, onion, red pepper and garlic and cook until tender, Season this mixture with sugar and soy sauce and set aside in bowl. In this large saucepan, mix water, ketchup, soy sauce and bring to a boil, stir in pork, vegetable mixture and pineapple chunks with juice. Return to a boil and mix in dissolved cornstarch mixture, cook until well blended. Do not overcook pork.





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