Gluten Free Sweet n Sour Pork

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Gluten Free Sweet n Sour Pork is definitely the 1980’s Chinese Restaurant favourite dish in Austalia. I loved picking out the pineapple as a kid and enjoying the different flavours. This was long before I realised I could not eat gluten! Then for 25 years, I was unable to order this dish. As I became more adventurous with my gluten free cooking and making up my own recipes, this was my first dish that I just had to recreate! Not only for the gluten free version but to eliminate the excessive sugar that is no neeinded in this dish. You are going to love the flavours and the tenderness of the pork.

Gluten Free Sweet n Sour Pork is one of the classic Chinese dishes that all the family will enjoy! So easy to create and in minimal time!

Why I Love This Recipe

I love this recipe because it offers every element of cooking flavours – sweet, salty and acidic perfectly balanced with the pork.

Ingredients

PORK FILLET OR LOIN : Diced into small chunks. Make sure they are all the same size for consistent cooking
RED ONION: Sliced and great colour!
GARLIC: Always!!
TAMARI: The ingredient with the most important job
TOMATO SAUCE (KETCHUP): Gluten Free
APPLE CIDER VINEGAR: Or White Vinegar
RED CAPSICUM (PEPPERS): Thinly sliced
SHALLOTS: Love the colour
PINEAPPLE: Canned and drained
RAW SUGAR: Removing refined sugars
CORNFLOUR: The glue to hold the flavours together
To Serve: Fluffy white rice!

Instructions

Let’s get cooking! Preheat the oven 200c. In a large bowl, add the diced pork and coat with the cornflour. Toss with your hands to ensure all the meat is evenly coated. Season with salt and pepper.
Heat a large frypan and add 2 tbsp of oil. Once heated, add the pork, you will hear the sizzle and start the brown the meat. No need to cook through, just browning to ensure the cornflour is cooked and browning the meat. You can cook in small batches depending on the size of your frypan. Once all cooked, place in a baking tray and pop in the oven.
In the same frypan, add all your other ingredients and start the smell the delicious sauce come together. Bring to boil, then simmer for 10 minutes.
Then add the pork into the sauce and stir through to evenly coat. Turn the oven off and place a lid on the frypan for 10 minutes to ensure the pork is cooked through.
To serve – Fluffy white rice!

Tips And Tricks

Can I make this in advance?

Definitely!

Can I add other vegetables?

Of course – you can add as much colour as you like or keep it green!

Can I freeze this?

Yes, you can! This sort of dish is great for batch cooking, so go for it!

Raquel Bosustow

luten Free Sweet n Sour Pork is definitely the 1980's Chinese Restaurant favourite dish in Austalia. I loved picking out the pineapple as a kid and enjoying the different flavours. This was long before I realised I could not eat gluten! Then for 25 years, I was unable to order this dish. As I became more adventurous with my gluten free cooking and making up my own recipes, this was my first dish that I just had to recreate! Not only for the gluten free version but to eliminate the excessive sugar that is no neeinded in this dish. You are going to love the flavours and the tenderness of the pork.

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Prep Time 10

Cook Time 20

Serves

Ingredients

1 kg PORK FILLET OR LOIN , Diced
1 RED ONION, Sliced
4 cloves GARLIC, Diced
1 cup TAMARI
1 cup TOMATO SAUCE, KETCHUP: Gluten Free
1/4 cup APPLE CIDER VINEGAR
1 RED CAPSICUM, PEPPERS: Thinly sliced
1 SHALLOTS, Diced
1 425g PINEAPPLE, Drained
3 tbsp RAW SUGAR
1/4 cup CORNFLOUR

Instructions

Let’s get cooking! Preheat the oven 200c. In a large bowl, add the diced pork and coat with the cornflour. Toss with your hands to ensure all the meat is evenly coated. Season with salt and pepper.
Heat a large frypan and add 2 tbsp of oil. Once heated, add the pork, you will hear the sizzle and start the brown the meat. No need to cook through, just browning to ensure the cornflour is cooked and browning the meat. You can cook in small batches depending on the size of your frypan. Once all cooked, place in a baking tray and pop in the oven.
In the same frypan, add all your other ingredients and start the smell the delicious sauce come together. Bring to boil, then simmer for 10 minutes.
Then add the pork into the sauce and stir through to evenly coat. Turn the oven off and place a lid on the frypan for 10 minutes to ensure the pork is cooked through.
To serve – Fluffy white rice!

Nutrition

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Course | LUNCH, DINNER

Cuisine | Chinese, Asian