Recipe by Luby Luby Luby
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!
Top Review by ashdoes
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. I use apple cider vinegar, Braggs is the best. Chicken dries out, pork for stew is the best option. I 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.
- 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
- 1 teaspoon red pepper flakes (If you don't like spicy reduce)
- 1 teaspoon sesame oil
- 4 tablespoons vegetable oil
- 2 tablespoons minced ginger
- 2 teaspoons minced garlic
- 1 tablespoon cornstarch
- 2 tablespoons dry sherry
- 1 lb lean pork, cubed into 1 inch pieces
- 2 teaspoons spice essence (Emeril Lagasse's Essence)
- 1 green bell pepper, stemmed,seeded and cut into thin strips
- 1⁄2 large onion, peeled and thinly sliced
- 2 cups cubed pineapple
- 1⁄4 cup green onion, for garnish
- cooked rice (for serving)
Directions See How It's Made
- Season the pork with essence and set aside.
- Combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes and sesame oil in large bowl.
- In a large sauce pan heat 1 tbsp vegetable oil over medium high heat.
- Add the ginger and garlic and saute about 30 seconds.
- Pour the pineapple juice mixture into the saucepan with the ginger and garlic and bring to a boil.
- Reduce the heat and simmer, stirring to dissolve the sugar, about 3 minutes.
- In a small bowl combine the cornstarch and the sherry, mixing well.
- Add the cornstarch-sherry mixture to the simmering pineapple juice mixture, stirring constantly.
- Reduce heat and simmer until thickened, about 5 minutes then remove from heat.
- In a large saute pan, heat 2 tbsp vegetable oil over medium-high heat.
- Add the pork stirring and cooking until golden brown, about 10 minutes.
- Remove pork and drain on paper towels.
- Return saute pan to medium heat and add remaining tbsp vegetable oil.
- Add the bell pepper and onion, stirring until soft, about 10 minutes.
- Add the sauce and bring to a boil.
- Add the cubed pineapple and pork, cover, lower the heat and simmer for about 30 minutes until pork is tender.
- Uncover and simmer until thickened, about 15 minutes.
- Serve over rice and top with chopped green onions.