Sweet and Sour Pork

Show: Episode:

Picture of Sweet and Sour Pork Recipe Photo: Sweet and Sour Pork Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 51 Reviews
Total Time:
42 min
Prep
30 min
Cook
12 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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):

  • 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

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 51 reviews

  • on April 29, 2013

    Flag

    We didn't find this spicy at all. It was great as written!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 08, 2013

    Flag

    More like sweet and SPICY pork. Glad I went with my intuition and only added 1 tsp. of red pepper flakes. I like it hot and it was perfect for me, with the addition of some sriracha of course! Used the pineapple syrup instead of pineapple juice and used maybe 1/4 cup brown sugar. Didn't have peanut oil. Used a wee bit extra sesame oil and the rest coconut oil (IMO coconut oil gives it that authentic asian taste. Didn't have any bell peppers, so I am steamed some kale to go right in the bowl with the rice and spicy pork. The sauce went really well with the steamed kale. Really really restaurant quality, Emeril, AS ALWAYS

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 03, 2013

    Flag

    Outstanding, I make coconut-scented rice with this dish. Wow, It was great. Adding this one to the "things to do" list!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.