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Yield:
6 Servings
Ingredients:
| 1 lb |
Pork butt (pork spareribs May be used) |
| 3 stalk |
celery |
| 1/2 x |
Yellow onion |
| 1 x |
Bell pepper |
| 1 sm |
can pineapple, chunk |
| |
Style (4 oz.) |
| 1/2 cup |
Pineapple juice |
| 4 tbl |
Cornstarch - for coating |
| |
Meat |
| 4 tbl |
Tapicoa starch - for coating |
| |
Meat |
| 1 tbl |
Oil |
| 2 tbl |
Cornstarch (for thickening) |
| 4 tbl |
Water |
| 1 qt |
Oil for deep-frying |
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----------------- SWEET AND SOUR SAUCE ---------------- |
| 1 cup |
Water |
| 1/4 tsp |
Salt |
| 3/4 cup |
Sugar |
| 1/2 cup |
Apple cider vinegar |
| 1/2 tbl |
Catsup |
| 1/2 x |
Thin soy sauce |
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----------------- MARINADE ---------------- |
| 1 tsp |
Salt |
| 1/4 tsp |
Sugar |
| 1 tsp |
Thin soy sauce |
| 1 x |
Egg white |
Instructions:
Instructions: 1. Cut pork into 1" chunks.
2. Sprinkle meat with each of the ingredients listed under "Marinade,", mix well and marinade for 1 hour.
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