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.