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.
Servings 8 servings
Calories 613kcal
Equipment
Wok
Ingredients
Marinade For Pork
- 1/2 cup onion finely grated
- 1 tsp garlic finely grated
- 1 tsp ginger finely grated
- 3/8 tsp baking soda
- 5 tsp tapioca flour or arrowroot flour
- 2 1/2 tbsp coconut aminos
- 2 lbs pork loin cut up into bite sized pieces
Ingredients for Batter
- 3 cups ice water
- 1 whole egg
- 1/2 tsp salt
- 2 1/2 tsp baking soda
- 5 tbsp tapioca flour or arrowroot flour
- 2 1/2 cup cassava flour Divided See Instructions
- 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
Marinade Directions
- First pour all the ingredients into a plastic gallon size bag.1/2 cup onion finely grated , 1 tsp garlic finely grated, 1 tsp ginger finely grated, 3/8 tsp baking soda, 5 tsp tapioca flour or arrowroot flour, 2 1/2 tbsp coconut aminos, 2 lbs pork loin cut up into bite sized pieces
- Second, place the cut up pork inside the bag.
- Third, refriderate and marinate overnight 8 hours or more.
Directions For Batter for the Pork
- First, cover a 1/2 sheet pan with tin foil and cooling rack.
- Second, cut the pork loin in bite-size pieces,
- Third beat together egg and ice water.1 whole egg, 3 cups ice water
- Add 3/4 cup cassava flour, baking soda salt, garlic powder onion powder, and stir until combined.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
- 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.
- As a result, the flour will be floating on top.
- Put the remaining cassava flour and tapioca into another bowl. ( 1 1/4 cup)5 tbsp tapioca flour or arrowroot flour
- Next, dip the marinated pork into the dry flour and then dredge them into the wet batter.2 lbs bite-size pieces of pork loin
- Let the pork pieces drip off.
- Fry twice first time 3 - 4 minutes
- Finally, heat up 1/8 cup avocado oil at a time.1 cup avocado oil
- 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.
- Repeat cooking all the pork for a second time about 1 to 1 1/2 minutes.
- Allow to cool.
Directions for the Vegetables
- First, add 2 tsp avocado oil to the wok and allow to heat up.1 1/2 cup chopped bell peppers, 1 cup chopped onions
- Second, once the wok is heated cook up vegetables.
- Remove cooked veggies from the wok.
- Lastly, add the pineapple and combine it with the other vegetables.1 6 oz can pineapple pieces cut into smaller pieces
Directions for Thickening Slurry for Sauce
- First, stir Tapioca Flour and water until combined.1 tbsp tapioca, 4 tbsp water
Directions for Sweet and Sour Sauce:
- First, combine all the sauce ingredients into a bowl and stir until combined.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
- 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 summary, toss the deep fried meat in the sauce lastly just before serving.
- As a result double fying will keep the pork crunchier.
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
Serving: 8servings | Calories: 613kcal | Carbohydrates: 48g | Protein: 32g