How to make it

  • Trim fat from pork butt. Cut pork into 1” cubes. Place meat in a bowl, add marinade ingredients and mix well. Marinade for 1 hour at room temperature.
  • Peel celery and cut into 11/2”-long pieces. Cut each piece lengthwise into strips.
  • Cut onion into wedges ¼”thick.
  • Cut bell pepper in half and remove seeds. Cut into strips 1” by ¼”.
  • Heat deep fryer to 325 degrees. Coat marinated pork with cornstarch. Add pork, a piece at a time and deep-fry for 7 minutes. Remove and drain on a paper towel.
  • Heat wok and add 1 tbsp oil. Add onion, celery, and bell pepper and stir-fry for 2 minutes over high heat, sprinkle with salt and sugar. Remove from wok and set aside.
  • Combine the sauce mixture in the wok, mix well, and bring to a boil.
  • Stir in thickener. Cook for 1 Minute.
  • Add celery mixture, pork, and pineapple. Bring quickly to a boil.
  • Immediately turn off heat. Serve over or with jasmine steamed rice.
  • The sauce may be made in advance, omitting the pineapple juice and thickener.
  • This recipe is from Jennie Low cook book Chopsticks, Cleaver and Wok

Reviews & Comments 4

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  • gapeach55 10 years ago
    Looks great! Sweet and Sour is my favorite.
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    " It was excellent "
    henrie ate it and said...
    YUM, another 5
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  • lunasea 10 years ago
    This looks realy delicious and beautiful, Papa_D...and I can't wait to try it. Thanks so much for sharing and welcome to Group Recipes! :) Vickie
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    " It was excellent "
    elgab89 ate it and said...
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