Missing sweet and sour pork since adopting a gluten-free diet? Create the classic Chinese dish at home. A combination or potato and rice flours produce a deliciously crisp pork.
Gluten-Free Sweet & Sour Pork
Create this classic Chinese takeaway dish easily at home. Using pork neck is great as it has a good meat to fat ratio so stays nice and moist. As a substitute pork fillet can be used for a leaner option.
Ingredients
- 1 brown onion cut into 3cm chunks
- 2 garlic cloves finely chopped
- 1 red capsicum cut into 3cm chunks
- 200 g fresh pineapple cut into 3cm chunks
- 2 spring onions cut into 3cm lengths
- 2 long red chillies cut into rounds (you can use less if you want less spice)
- coriander leaves to garnish
- steamed rice to serve
Sweet & Sour Sauce
- ¾ cup gluten-free chicken stock
- ½ cup gluten-free tomato sauce
- 1 tablespoon caster sugar
- 1 tablespoon rice vinegar
- 1 tablespoon tamari
- 1 teaspoon potato flour
- 1 tablespoon water
Pork
- 500 g pork neck cut into 3cm cubes
- 1 egg beaten
- 1 tablespoon dry sherry
- 1 tablespoon tamari
- ½ cup rice flour
- ½ cup potato flour
- vegetable oil for deep frying
Instructions
- Begin by marinating the pork. In a medium-size mixing bowl combine the dry sherry and tamari with the beaten egg and pork making sure it is coated evenly. Allow to marinate for approximately an hour covered in the fridge.
- Next, prepare the sweet and sour sauce. In a bowl mix all of the sauce ingredients apart from the potato flour and the water and set aside. In a separate small bowl mix the water and potato flour, this will be used to thicken the final sauce.
- To make the crispy pork, preheat the vegetable oil in a deep fryer or deep fry pan to 180°C. In a large bowl combine the rice and potato flours. Remove the pork from the marinade and toss in the bowl of flour making sure to get an even coating. Shake off any excess flour and deep fry for 2-3 minutes until browned and crisp. Remove from the hot oil with a slotted spoon and drain on paper towel and set aside.
- Heat a wok and add 2 tbsp of vegetable oil. Add the brown onion and garlic and stir fry for 30 seconds. Add the capsicum and pineapple and cook for a further 30 seconds. Add the sweet and sour sauce mix and bring to the boil, then add the spring onions and sliced chillies. Add the potato flour and water slurry and stir until it has thickened. Finally add all the fried pork to the mix and toss until well coated. Serve the pork in a warm bowl with steamed rice and garnished with some fresh coriander.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.
