Gluten-Free Sweet & Sour Pork

Gluten-Free Sweet & Sour Pork has a wonderfully crispy and crunchy breading batter with a luscious homemade from scratch sauce. Tastes better than take out from your favorite Chinese Restaurant. Hence, it is so delectable and tasty with onions, bell peppers, and pineapple pieces intermingled with crispy chunks of pork. In short, it is soon to become a family favorite at your house.

What do you do when you can’t go out to eat Chinese food? If you are gluten-free and refined sugar-free not to mention that you don’t eat MSG then this recipe is for you. In conclusion, it is for these reasons I had to create my own recipe. Probably why they say that necessity is the Mother of Invention.

Gluten-Free Sweet & Sour Pork Notes:

Subsequently, this recipe took a long time to get the sauce flavored just right. By the way, most Asian sauces are complex and take time to create. Needless to say, those complex flavors use a variety of spices and flavorings. Since there are many Asian flavorings that also include gluten, soy, and refined sugar I am therefore trying to create substitutes for things like Soy Sauce. However, I am confident that I found the correct ratios and substitute that create the best Sweet & Sour Pork Recipe.

Needless to say, I eventually found the right combination creating the correct balance. Next, it was on to the batter to fry the pork in. However, I found the perfect breading that believe it or not is gluten-free. Incidentally, my family was unable to taste any difference and yours won’t be able to either.

Advice:

Nonetheless, I use a Wok to cook in as I feel it cooks faster. Amazon has Wok’s for sale as well as Coconut Aminos, Tapioca Flour, and Cholula

Gluten-Free Sweet & Sour Pork

Breading Batter Ingredients

• 1 egg
• 1/2 tsp salt
• 3 cups of ice water
• 2 1/2  tsp baking soda
• 2 1/2 cup cassava flour
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 2 lbs bite-sized pieces of pork loin
• 1 cups avocado oil (if necessary)

Directions:

First cut the pork loin in bite-size pieces. Second, beat together egg and ice water. Add 3/4 cup cassava flour, baking soda salt, garlic powder onion powder, and stir until combined. Next, add the seasoned cassava flour to the water and stir with a fork. It will be lumpy. Sprinkle remaining 1/4 cup of flour on top of the batter. Stir only once or twice. The flour will be floating on top. Put the remaining cassava flour into another bowl.

Finally, put tinfoil over a half sheet pan. Next, dip the pork into the dry flour. Dredge them into the batter. Let them drip off. Next, heat up 1/8 cup avocado oil at a time. Once the wok is hot fry 6-8 pieces of dredged pork.Lastly, place fried pork into the half sheet pan lined with tin foil and sprinkle with salt. Repeat cooking up all the remaining pork. Allow to cool.

Prep the Vegetables For Sweet & Sour Pork

Ingredients:

• 1 1/2 cup chopped bell peppers
• 1 cup chopped onions
• 1 (6 oz.) can pineapple pieces (drained- Put the juice into the sauce) cut up smaller

Directions:

First, if necessary add 2 tsp avocado oil to the wok and allow to heat up. Once the wok is heated cook up vegetables. Once veggies are cooked remove from the wok. Next, add the pineapple and combine it with the other vegetables.

Sweet & Sour Sauce

Make Slurry Ingredients

• 1 tbsp tapioca
• 4 tbsp water

Directions:

Stir together tapioca and water until combined.

Sweet & Sour Pork Sauce

Ingredients:

• 1 tsp fresh minced garlic
• 1 tsp fresh minced ginger
• 3 tbsp Homemade Hickory BBQ Sauce or store-bought
• 8 tbsp water
• 2 tbsp maple sugar
• 3  tbsp coconut aminos
• 6- 8  tbsp rice vinegar
• 1/2 cup Pineapple juice
• pinch of salt
• 1/8 tsp red pepper
• 1/8 tsp Cholula

Directions For Sweet & Sour Pork Sauce:

Combine all the sauce ingredients into a bowl and stir until combined. Once the wok is hot pour the sauce in and add the tapioca slurry from above and stir until thickened. Next, turn off the Wok. Finally, place 5- 10 pieces of battered pork into the sauce. Stir until coated. Remove and place into a bowl over Cauliflower Rice. Add an individual amount of veggies with the sauce stir until combined. Lastly, remove the vegetables and place them with the pork over the cauliflower rice. To decorate top with green onion slices.

Advice:

In conclusion, not adding all the meat to the sauce will prevent the pork from getting soggy as a result the pork breading will remain crispy and crunchy.

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5 from 1 vote

Gluten-Free Sweet & Sour Pork

Gluten-Free Sweet & Sour Pork Recipe is made from scratch with delightful pieces of crispy and crunchy pork with pieces of pineapple and bell peppers. YUM.

Course Dinner, Lunch, Potluck

Cuisine Asian, Chinese, Chinese American

Keyword Celiac Recipe, Chinese Food, Crispy Crunchy Battered Pork, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Homemade from Scratch, Refined Sugar-Free Recipe, Sweet & Sour Pork, Take Out Recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 613kcal

Equipment

Wok

Ingredients

Ingredients for Batter

• 1 whole egg
• 1/2 tsp salt
• 2 1/2 tsp baking soda
• 2 1/2 cup cassava flour
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 2 lbs bite-size pieces of pork loin
• 1 cup avocado oil

Ingredients for the Vegetable Addition

• 1 1/2 cup chopped bell peppers
• 1 cup chopped onions
• 1 6 oz can pineapple pieces cut into smaller pieces Reserving the juice for the sauce

Thickening Slurry for Sauce

• 1 tbsp tapioca
• 4 tbsp water

Sweet and Sour Sauce Ingredients

• 1 tsp fresh minced garlic
• 1 tsp fresh minced ginger
• 3 tbsp Homemade Hickory BBQ Sauce or store-bought
• 8 tbsp water
• 2 tbsp maple sugar
• 3 tbsp coconut aminos
• 7 tbsp coconut vinegar
• 1/2 cup pineapple juice
• 1/8 tsp salt
• 1/8 tsp red pepper
• 1/8 tsp Cholula

Instructions

Directions For Batter for the Pork

• First cut the pork loin in bite-size pieces,
• Second, beat together egg and ice water.
• Add 3/4 cup cassava flour, baking soda salt, garlic powder onion powder, and stir until combined.
• Next, add the seasoned cassava flour to the water and stir with a fork.
• It will be lumpy.
• Sprinkle 1/4 cup of Cassava flour on top of the batter.
• Stir only once or twice.
• The flour will be floating on top.
• Put the remaining cassava flour into another bowl.
• Finally, put tinfoil over a half sheet pan.
• Next, dip the pork into the dry flour and then dredge them into the wet batter.
• Let the pork pieces drip off.
• Next, heat up 1/8 cup avocado oil at a time.
• Once the wok is hot fry 6-8 pieces of dredged pork.
• Lastly, place fried pork into the half sheet pan lined with tin foil and sprinkle with salt.
• Repeat cooking up all the remaining pork.
• Allow to cool.

Directions for the Vegetables

• First, add 2 tsp avocado oil to the wok and allow to heat up. Once the wok is heated cook up vegetables. Once veggies are cooked remove from the wok. Lastly, add the pineapple and combine it with the other vegetables.
• Once the wok is heated cook up vegetables. Once veggies are cooked remove from the wok. Lastly, add the pineapple and combine it with the other vegetables.
• Once veggies are cooked remove from the wok.
• Lastly, add the pineapple and combine it with the other vegetables.

Directions for Thickening Slurry for Sauce

• Stir Tapioca Flour and water until combined.

Directions for Sweet and Sour Sauce:

• Combine all the sauce ingredients into a bowl and stir until combined.
• Lastly, combine the sauce and the thickening slurry together.
• Once the wok is hot pour the sauce in and stir until thickened.
• Next, turn off the Wok.
• Finally, place 5- 10 pieces of battered pork into the sauce. (don't overcrowd the Wok)
• Next, turn off the sauce.
• Stir until coated.
• Remove and place into a bowl over Cauliflower Rice.
• Add an individual amount of veggies with the sauce stir until combined.
• Lastly, remove the vegetables and place them with the pork over the fried cauliflower rice.

Advice:

• In conclusion, not adding all the meat to the sauce will prevent the pork from getting soggy as a result the pork breading will remain crispy and crunchy.

Notes

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 613
% Daily Value *
Total Fat 31 g	48 %
Saturated Fat 5 g	25 %
Monounsaturated Fat 21 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 106 mg	35 %
Sodium 863 mg	36 %
Potassium 408 mg	12 %
Total Carbohydrate 48 g	16 %
Dietary Fiber 2 g	10 %
Sugars 8 g
Protein 32 g	64 %
Vitamin A	55 %
Vitamin C	428 %
Calcium	8 %
Iron	17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Calories: 613kcal