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Sweet and Sour Pork

October 7, 2014


I was on an Emeril Lagasse ‘kick’ (ha-ha) and this was one of his noteworthy recipes that I tried.

It has a very long list of ingredients but none of them are unusual or hard to get.  He also includes ‘Emeril’s Creole Seasoning’ recipe which is a combination of dried herbs.  It makes quite a bit so I stored it in a little lidded plastic container with my other spices, for future recipes.  It keeps for quite awhile.  I believe you can also buy this combination at the supermarket but there really isn’t any need to.  The spices are also not unusual and you probably have them on hand anyway.

The best part about this recipe, is that Emeril really understands that stir fries which this is, need a lot of sauce.  I am usually doubling the sauce ingredients in most recipes because there is never enough for me.  Not so in this recipe.  Emeril get’s it.

Sweet and Sour Pork  (adapted ever so slightly from Emeril Lagasse)

1/2 cup pineapple juice (from the *canned pineapple below)

1/2 cup ketchup

1/2 cup light brown sugar, packed

1/4 cup apple cider vinegar

1/4 cup water

4 teaspoons soy sauce

1/4 teaspoon red pepper flakes (recipe calls for 2 teaspoons, add whatever you like!)

1 teaspoon sesame oil

3 tablespoons vegetable oil, divided

2 tablespoons minced ginger

2 teaspoons minced garlic

1 tablespoon cornstarch

2 tablespoon Sherry (I come upon many recipes that ask for Sherry, so I always have it.  It keeps for a very long time.  My favorite is Harveys Bristol Cream, original superior, in the blue bottle)


1 pound of pork tenderloin, fat and silver skin removed and cut into 1 inch cubes

2 teaspoons **Essence, recipe below

8 ounces trimmed, halved (lengthwise) snow peas from 2, 6 ounce packages

1/2 medium onion, thinly sliced

2 cups cubed pineapple from 2, 8 ounce cans of pineapple chunks, drained (see above about *juice)


In a bowl, combine the pineapple juice, ketchup, brown sugar, cider 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 constantly for 15 seconds.  Add the pineapple juice mixture and bring to a boil.  Reduce heat and simmer, stirring, until the sugar dissolves, 2-3 minutes.

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

Season the pork with the Essence.  In a wok or very large non-stick sauce pan (wok is my preference here.  A worthwhile investment if you make stir fries on a regular basis.  I have one similar to this that I inherited from my Mom) heat 1 tablespoon of the oil over heat, swirling to coat the pan.  Add the pork and cook, stirring constantly, until golden brown, about 2-3 minutes.  Remove onto a plate and set aside.

Return the wok to high heat.  Add the remaining tablespoon of oil, swirling to coat the pan.  Add the snow peas and onions and cook until crisp tender, about 1-2 minutes.  Reduce the heat to medium-high.  Add the sauce and bring to a boil until thickened, about 1 minute.  Add the pineapple and pork and cook, stirring until warmed through, about 1 minute.  Remove from heat.  Serve over rice.

**Essence or Emeril’s Creole Seasoning:

2-1/2 tablespoon paprika

2 tablespoons salt

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight container.


mis en place (this is essential for this recipe to work smoothly, as with any stir fry for that matter.  Cooking takes only minutes, so there is no time for prepping then.)010

sauce ingredients simmering:


pork seasoned with Essence:


cooking pork (be careful not to over cook !) and then setting aside:



add snow peas and onion to pan and cook:


add sauce:


then pineapple and pork:


and you are done!





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