Sweet And Sour Pork

Recipe Ingredients

1/2 cup	118ml	Pineapple juice
1/2 cup	118ml	Ketchup
1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
1/4 cup	59ml	Apple cider vinegar
1/4 cup	59ml	Water
4 teaspoons	20ml	Soy sauce
2 teaspoons	10ml	Red pepper flakes
1 teaspoon	5ml	Sesame oil
3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Minced ginger
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Sherry
2 tablespoons	30ml	Peanut or vegetable oil
1 lb	454g / 16oz	Lean pork shoulder - cubed
2 teaspoons	10ml	Essence - recipe follows
1		Green bell pepper - stemmed, seeded,
		And cut into strips
1/2		Yellow onion - thinly sliced (medium)
2 cups	474ml	Cubed pineapple
		Steamed white basmati rice - as accompaniment
1/4 cup	36g / 1.3oz	Chopped toasted macadamia nuts - for garnish
1/4 cup	15g / 0.5oz	Chopped green onions - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F34) - from the TV FOOD NETWORK

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