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A close up view of a plate of sweet and sour pork with a bowl of rice off to the side.
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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
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 613kcal
Author LaRena Fry

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