Ingredients
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
4
-
1
-
1
-
4
-
2
-
-
-
-
-
Directions
Sweet & Sour Saucy Pork, Another great recipe from Emeril Lagasse. Don’t let the long list of ingredients deter you. It’s a very easy recipe and one that will impress your family and guests. My brother made this recipe first and then told me about it – thanks for the tip!, This is a great starter recipe, and easily changed for personal taste. I reduce the vinegar by half, and just sub in a little more water. Before that the taste was a little too strong. use apple cider vinegar, Braggs is the best. Chicken dries out, pork for stew is the best option. use way more bell pepper and add baby corn, and omit the chunks of pineapple. No sherry, and doesn’t need corn starch to thicken. Both my girls eat this, and ask for more. Great on rice., This sauce is excellent! The best I have found on this site.
I was using pork tenderloin so most of the cooking was done with the browning. I reduced the cook time with the sauce to 10 minutes. I also reduced the sugar by a couple of tbsp. but that was strictly personal preference. Great dish. Thank you!
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Steps
|
1
Done
|
Season the Pork With Essence and Set Aside. |
|
2
Done
|
Combine the Pineapple Juice, Ketchup, Brown Sugar, Vinegar, Water, Soy Sauce, Pepper Flakes and Sesame Oil in Large Bowl. |
|
3
Done
|
in a Large Sauce Pan Heat 1 Tbsp Vegetable Oil Over Medium High Heat. |
|
4
Done
|
Add the Ginger and Garlic and Saute About 30 Seconds. |
|
5
Done
|
Pour the Pineapple Juice Mixture Into the Saucepan With the Ginger and Garlic and Bring to a Boil. |
|
6
Done
|
Reduce the Heat and Simmer, Stirring to Dissolve the Sugar, About 3 Minutes. |
|
7
Done
|
in a Small Bowl Combine the Cornstarch and the Sherry, Mixing Well. |
|
8
Done
|
Add the Cornstarch-Sherry Mixture to the Simmering Pineapple Juice Mixture, Stirring Constantly. |
|
9
Done
|
Reduce Heat and Simmer Until Thickened, About 5 Minutes Then Remove from Heat. |
|
10
Done
|
in a Large Saute Pan, Heat 2 Tbsp Vegetable Oil Over Medium-High Heat. |
