1. Place cubed pork, cubed chicken and shrimp in a large bowl, and season with salt, sugar, and soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour. 2. Heat oil to 365°F (185°C) in a large, heavy saucepan or deep fryer. 3. Coat the pork with cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. 4. Heat 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. 5. In a large saucepan, water, salt, sugar, apple cider vinegar, ketchup, and soy sauce. Bring to a boil, and stir in the cooked pork mixture, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in cornstarch and water to thicken. Cook until well blended. ---------------------------------------------------------------------------
Nutrition
Ingredients
