Crispy Sweet and Sour Pork - Cooking like a Boss

2tbsp 0.03l 30ml 6tsp 0.127cup 0.053pint cornflour for sauce	mix						cook well until blended
60ml 0.06l 4tbsp 12tsp 0.254cup 0.106pint cold water
227g 0.227kg 0.5lb 8.01oz canned pineapple chunks with juice						mix in and bring back to boil
235ml 0.235l 15 ²⁄₃tbsp 47tsp 0.993cup 0.414pint water	bring to boil
0.25tsp 0.001l 1.25ml 0.083tbsp 0.005cup 0.002pint salt for sauce
150g 0.15kg 0.331lb 5.29oz sugar for sauce
80ml 0.08l 5 ¹⁄₃tbsp 16tsp 0.338cup 0.141pint apple cider vinegar
60ml 0.06l 4tbsp 12tsp 0.254cup 0.106pint tomato ketchup
0.5tsp 0.003l 2.5ml 0.167tbsp 0.011cup 0.004pint soy sauce for sauce
1tbsp 0.015l 15ml 3tsp 0.063cup 0.026pint vegetable oil for veg		stir-fry over med heat until tender	set asside
3 sticks celery	cut into 1cm slices
1 medium green pepper	cut into 2cm squares
1 medium onion	cut into wedges
2cloves garlic for veg	finely chopped
0.5tsp 0.003l 2.5ml 0.167tbsp 0.011cup 0.004pint salt for veg
0.5tsp 0.003l 2.5ml 0.167tbsp 0.011cup 0.004pint sugar for veg
1l 1000ml 66 ²⁄₃tbsp 200tsp 4.23cup 1.76pint vegetable oil for frying	heat to 185degC in heavy saucepan			deep-fry approx 10mins until evenly brown	drain on paper towels
130g 0.13kg 0.287lb 4.59oz cornflour for pork			coat pork
450g 0.45kg 0.992lb 15.9oz lean pork	cut into 1 inch cubes	mix and refridgerate for 1hour
1tsp 0.005l 5ml ¹⁄₃tbsp 0.021cup 0.009pint salt
0.25tsp 0.001l 1.25ml 0.083tbsp 0.005cup 0.002pint sugar
1tsp 0.005l 5ml ¹⁄₃tbsp 0.021cup 0.009pint soy sauce
1 egg white
2 onions for marinade	finely chopped
1clove garlic for marinade	finely chopped