Crispy Sweet and Sour Pork - Cooking like a Boss

4tbsp 0.06l 60ml 12tsp 0.254cup 0.106pint cornflour for sauce	mix						cook well until blended
120ml 0.12l 8tbsp 24tsp 0.507cup 0.211pint cold water
454g 0.454kg 1lb 16oz canned pineapple chunks with juice						mix in and bring back to boil
470ml 0.47l 31 ¹⁄₃tbsp 94tsp 1.99cup 0.827pint water	bring to boil
0.5tsp 0.003l 2.5ml 0.167tbsp 0.011cup 0.004pint salt for sauce
300g 0.3kg 0.661lb 10.6oz sugar for sauce
160ml 0.16l 10 ²⁄₃tbsp 32tsp 0.676cup 0.282pint apple cider vinegar
120ml 0.12l 8tbsp 24tsp 0.507cup 0.211pint tomato ketchup
1tsp 0.005l 5ml 0.333tbsp 0.021cup 0.009pint soy sauce for sauce
2tbsp 0.03l 30ml 6tsp 0.127cup 0.053pint vegetable oil for veg		stir-fry over med heat until tender	set asside
6 sticks celery	cut into 1cm slices
2 medium green pepper	cut into 2cm squares
2 medium onion	cut into wedges
4cloves garlic for veg	finely chopped
1tsp 0.005l 5ml 0.333tbsp 0.021cup 0.009pint salt for veg
1tsp 0.005l 5ml 0.333tbsp 0.021cup 0.009pint sugar for veg
2l 2000ml 133 ¹⁄₃tbsp 400tsp 8.45cup 3.52pint vegetable oil for frying	heat to 185degC in heavy saucepan			deep-fry approx 10mins until evenly brown	drain on paper towels
260g 0.26kg 0.573lb 9.17oz cornflour for pork			coat pork
900g 0.9kg 1.98lb 31.7oz lean pork	cut into 1 inch cubes	mix and refridgerate for 1hour
2tsp 0.01l 10ml ²⁄₃tbsp 0.042cup 0.018pint salt
0.5tsp 0.003l 2.5ml 0.167tbsp 0.011cup 0.004pint sugar
2tsp 0.01l 10ml ²⁄₃tbsp 0.042cup 0.018pint soy sauce
2 egg white
4 onions for marinade	finely chopped
2clove garlic for marinade	finely chopped