Caribbean Sweet And Sour Pork Recipes

SWEET AND SOUR PORK

Steps:

• 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.
• 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.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CARIBBEAN SWEET AND SOUR PORK

Steps:

• In a large saucepan, heat the oil. Add ginger and garlic and sauté over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, sauté another 5 minutes. Add the onion and peppers and sauté about 3 minutes-until the green peppers lose their rawness, but aren't cooked thoroughly.
• Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes.
• Add the sugar, pepper, ketchup, and ½ cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes.
• Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes. Cut a piece open-if it's not pink inside, it's done. When done, drain and add the pork to the sauce. Cook together for 2 minutes.
• Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice. Serves 6.
• NOTE: This dish should be served immediately. It toughens if held in the refrigerator.
• Burt Wolf * Eating Well.

HOMEMADE SWEET-AND-SOUR PORK

Steps:

• In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.