Name: Sweet and Sour Pork
Yield: 4 servings
Cuisine: Chinese
Ingredients: ½ cup pineapple juice; ½ cup brown sugar, packed; ¼ cup water; 2 tsp red pepper flakes; 3 tbsp vegetable oil; 2 tsp garlic, minced; 2 tbsp sherry; 2 tsp Essence; 1 lb lean pork shoulder, cubed; 1 green bell pepper, stemmed and seeded, cut into strips; ½ yellow onion, thinly sliced; steamed white rice; ½ cup ketchup; ¼ cup vinegar; 4 tsp soy sauce; 1 tsp sesame oil; 2 tbsp ginger, minced; 1 tbsp cornstarch; 2 tbsp vegetable oil; 2 cup cubed pineapple

Method

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.
15 sec
Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
3 min
In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce, whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
3 min
Season the pork with the Essence.
In a wok or large sauté 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.
3 min
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.
2 min
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.
1 min

From the family

'Essence' is a seasoning blend made from a separate recipe; season the pork with it before searing.
Serve over steamed white rice.