This is a favourite week night meal that everyone can make to their liking. I use black rice as a base and add black beans, chopped fresh tomato, shallots, jalapeños, guacamole, cheese and salsa. For a quick week night meal just fry up some minced beef with mexican seasoning, if you’ve got more time try it with pulled pork in the slow cooker.
This recipe was created much the same way most of my cooking happens. After deciding what I would like to eat, I research a few recipes on-line choose the best/easiest looking ones, combine parts of several recipes, substitute gluten-free ingredients and then cross my fingers and hope for the best. This Gluten-Free Sweet & Sour Pork was created after needing to find a use for the left over roast pork from Christmas Day. It really was very very good….it turned out better than I was expecting it to and this will definitely be added to our regular rotation of meals.
It’s a crispy coated pork with sweet and sour sauce poured over the top.
300 grams cooked pork (perfect for left overs)
1/4 cup rice flour
1/4 cup all purpose gluten-free flour
2 egg whites
1/4 cup oil (rice bran)
Cut pork into 1cm sized cubes, coat with egg white. Combine rice flour and GF flour in a freezer-bag, add egg coated pork and shake until coated. Shallow fry pork in oil until golden brown, remove and set aside to drain on paper towel.
Sweet & Sour sauce
1 cup water
3/4 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup tomato sauce
1 teaspoon GF soy sauce
2 tablespoons tomato paste
1/2 yellow capsicum – cut into 1cm pieces
1/2 red capsicum – cut into 1cm pieces
1/2 onion – cut into 1cm pieces
2 spring onions – cut into 1cm pieces
1 cup pineapple pieces
Cook onion, capsicum and spring onion in a fry pan on low heat until they begin to soften. Combine water, sugar, vinegar, tomato sauce, tomato paste and soy sauce in a bowl and stir until sugar has dissolved. Add sauce mixture and pineapple to fry pan and simmer until sauce thickens.
Serve pork on a bed of white rice and top with the sauce. This amount was too much for two people – we couldn’t eat it all. It would happily serve 3 people – even 4 with a nice side dish.
Vegetarians look away now…..
The rest of you, pay attention. This photo is not so great, it’s a little blurry, the food isn’t arranged well and there are (shock) sauce dribbles all over the plate. However, there is a good reason, this dish turned out so well that I wanted to get on with the business of eating the ribs instead of hanging around getting the right light, angle and composition for the photo.
This is a very simple gluten-free marinade. Use with pork or beef steaks on the BBQ or chicken drumsticks in the oven. In this case I marinated pork ribs and then cooked in the oven. The following amounts were used for ribs for 4 people (with plenty left-over), so adjust amounts accordingly.
140g tomato paste
1/3 cup water
1/4 cup apple cider vinegar
3 tablespoons of brown sugar
1 teaspoon crushed chilli
1 teaspoon crushed garlic
salt and pepper to taste
I try to marinade the meat for as long as possible, 24 hours is good. There is a high sugar content in this sauce, so take care not to have the temperature too high – I cooked these in the oven for about one and a half hours on 170 degrees. Delicious.