Sweet and Sour Pork III

Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce.

Mix in the egg white and green onions.

Cover, and place in the refrigerator at least 1 hour.

Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.

Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned.

Drain on paper towels.

Heat 1 tablespoon oil in a wok over medium heat.

Stir in the celery, green bell pepper, and onion, and cook until tender.

Season with salt and sugar.

Remove from heat, and set aside.

In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce.

Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice.

Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken.

Cook until well blended.