Crispy Sweet and Sour Pork for 4

Scaled to serve 5

Takes a while to prep and make but worth it

2.5 tbsp of cornflour for sauce	mix						cook well until blended
75.0 ml of cold water
283.8 g of canned pineapple chunks with juice						mix in and bring back to boil
293.8 ml of water	bring to boil
0.3 tsp of salt for sauce
187.5 g of sugar for sauce
100.0 ml of apple cider vinegar
75.0 ml of tomato ketchup
0.6 tsp of soy sauce for sauce
1.2 tbsp of vegetable oil for veg		stir-fry over med heat until tender	set asside
3.8 sticks celery	cut into 1cm slices
1.2 medium green pepper	cut into 2cm squares
1.2 medium onion	cut into wedges
2.5 cloves of garlic for veg	finely chopped
0.6 tsp of salt for veg
0.6 tsp of sugar for veg
1.2 l of vegetable oil for frying	heat to 185degC in heavy saucepan			deep-fry approx 10mins until evenly brown	drain on paper towels
162.5 g of cornflour for pork			coat pork
562.5 g of lean pork	cut into 1 inch cubes	mix and refridgerate for 1hour
1.2 tsp of salt
0.3 tsp of sugar
1.2 tsp of soy sauce
1.2 egg white
2.5 onions for marinade	finely chopped
1.2 clove of garlic for marinade	finely chopped