Sweet and Sour Pork

Total Time:
42 min
30 min
12 min

4 servings

  • 1/2 cup pineapple juice
  • 1/2 cup ketchup
  • 1/2 cup packed light brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 4 teaspoons soy sauce
  • 2 teaspoons red pepper flakes
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable oil
  • 2 tablespoons minced ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon cornstarch
  • 2 tablespoons sherry
  • 2 tablespoons peanut or vegetable oil
  • 1 pound lean pork shoulder, cubed
  • 2 teaspoons Essence, recipe follows
  • 1 green bell pepper, stemmed and seeded, cut into strips
  • 1/2 medium yellow onion, thinly sliced
  • 2 cups cubed pineapple
  • Steamed white basmati rice, accompaniment
  • 1/4 cup chopped toasted macadamia nuts, garnish
  • 1/4 cup chopped green onions, garnish
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.

  • In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.

  • Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.

  • Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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