Sweet & Sour Pork

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This isn't your typical sweet and sour pork, for obvious reasons. I'm trying to be healthier, I hate bell peppers and the Boyfriend doesn't like pineapple.

You may be wondering why I decided to make sweet and sour pork after all of that.

Well, here's why:

Because it's fucking delicious.

Oh, also because I still fried the pork because I'm not healthy enough to skip that part. Whatever.

BUT! My Sweet & Sour Pork is totally a non-failure failure. Why again? Because it looks like this:


And I would never serve that to a guest.

So here's what happened:

I found a recipe, followed it almost exactly, almost cried because the batter for the pork not only didn't set up correctly, but burned VERY EASILY (see the lovely black bits littering my dish?!). I pretty much smoked us out of our apartment and it is a WONDER I didn't set off the fire alarm.

After that, I threw the pork in the oven and baked 350F for about ten minutes, and then did the veggies and the sauce as directed in the recipe. I proceeded to burn my arm with hot oil, and wound up with a delicious tasting sweet and sour sauce that refused to turn in to a sauce.

It did eventually thicken up, but it was way too much, so it was a bit soup like.

Tasted good, but I'll need to make some recipe tweaks before I feed it to friends.

I'll post the recipe here, maybe you'll have better luck?!


Sweet & Sour Pork
Inspiration here 

What You Need
1 lb boneless skinless pork loin, fat trimmed and cut in to 1" cubes
1/2 Tbsp g-f soy sauce
1/4 tsp white sugar
1 egg white
2 green onions, diced
1/2 cup cornstarch
1 Tbsp vegetable oil
3 stalks celery, sliced into skinny pieces
1/2 onion, sliced
1 head bok choy, sliced
1 cup water
3/4 cup sugar
1/3 cup vinegar
1/4 cup ketchup
1/2 tsp g-f soy sauce
1/4 cup pineapple juice

OPTIONAL:
2 Tbsp cornstarch
1/4 cup water

What You Do
1. Mix together the pork, 1/2 Tbsp soy sauce, 1/4 tsp white sugar, egg white and green onions. Let marinate for 1 hour before cooking
2. Heat oil in a large skillet or wok over high heat until almost smoking
3. Mix 1/2 cup cornstarch in to the pork. Pull out the pork pieces and fry in the wok/skillet until browned on all sides. Remove from pan, set aside
4. In the same wok/skillet, saute the onion, celery and bok choy until tender. Remove from pan, set aside
5. In the same wok/skillet (or a deeper sauce pan if necessary), add the rest of the ingredients (EXCEPT for the OPTIONAL INGREDIENTS) and stir well. Bring to a boil, add in the cooked pork and vegetables. Return to a boil
6. For a thicker sauce, add the optional ingredients, stir well and cook until thickened