Crispy Sweet and Sour Pork - Cooking like a Boss

3tbsp 0.045l 45ml 9tsp 0.19cup 0.079pint cornflour for sauce	mix						cook well until blended
90ml 0.09l 6tbsp 18tsp 0.38cup 0.158pint cold water
340 ¹⁄₂g 0.341kg 0.751lb 12oz canned pineapple chunks with juice						mix in and bring back to boil
352 ¹⁄₂ml 0.352l 23 ¹⁄₂tbsp 70 ¹⁄₂tsp 1.49cup 0.62pint water	bring to boil
0.375tsp 0.002l 1.88ml 0.125tbsp 0.008cup 0.003pint salt for sauce
225g 0.225kg 0.496lb 7.94oz sugar for sauce
120ml 0.12l 8tbsp 24tsp 0.507cup 0.211pint apple cider vinegar
90ml 0.09l 6tbsp 18tsp 0.38cup 0.158pint tomato ketchup
0.75tsp 0.004l 3.75ml 0.25tbsp 0.016cup 0.007pint soy sauce for sauce
1 ¹⁄₂tbsp 0.022l 22 ¹⁄₂ml 4 ¹⁄₂tsp 0.095cup 0.04pint vegetable oil for veg		stir-fry over med heat until tender	set asside
4 ¹⁄₂ sticks celery	cut into 1cm slices
1 ¹⁄₂ medium green pepper	cut into 2cm squares
1 ¹⁄₂ medium onion	cut into wedges
3cloves garlic for veg	finely chopped
0.75tsp 0.004l 3.75ml 0.25tbsp 0.016cup 0.007pint salt for veg
0.75tsp 0.004l 3.75ml 0.25tbsp 0.016cup 0.007pint sugar for veg
1 ¹⁄₂l 1500ml 100tbsp 300tsp 6.34cup 2.64pint vegetable oil for frying	heat to 185degC in heavy saucepan			deep-fry approx 10mins until evenly brown	drain on paper towels
195g 0.195kg 0.43lb 6.88oz cornflour for pork			coat pork
675g 0.675kg 1.49lb 23.8oz lean pork	cut into 1 inch cubes	mix and refridgerate for 1hour
1 ¹⁄₂tsp 0.007l 7 ¹⁄₂ml ¹⁄₂tbsp 0.032cup 0.013pint salt
0.375tsp 0.002l 1.88ml 0.125tbsp 0.008cup 0.003pint sugar
1 ¹⁄₂tsp 0.007l 7 ¹⁄₂ml ¹⁄₂tbsp 0.032cup 0.013pint soy sauce
1 ¹⁄₂ egg white
3 onions for marinade	finely chopped
1 ¹⁄₂clove garlic for marinade	finely chopped