Hey there, friends! One evening after a long day, I found myself missing the comforting taste of home-cooked meals that remind me of family dinners and sunny trips to the local market.
I decided to mix things up with my take on sweet and sour pork—gluten-free and made with fresh ingredients that I can grab right from a nearby farmer’s stand.
This recipe has a special place in my heart, and I hope it brings you the same warm, happy vibes it gives me every time I make it.
Variations & Substitutions
- Vegetarian Option: Swap the pork for firm tofu or tempeh. Make sure to press the tofu well before coating and frying.
- Veggie Twist: You can add broccoli or carrots for more color and crunch.
- Sauce Adjustments: If you like it a bit sweeter, add an extra teaspoon of honey. For a tangier kick, increase the rice vinegar by a tablespoon.
Serving Suggestions
I like to serve this dish with a side of steamed rice or quinoa, which soaks up the sauce perfectly. A simple green salad with a light dressing makes a great pairing too. Plating it in a shallow bowl and garnishing with extra green onions and sesame seeds not only adds flavor but makes the dish look inviting.
Gluten-Free Sweet and Sour Pork
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A tasty, healthy, gluten-free twist on the classic sweet and sour pork, using fresh, locally sourced ingredients for a burst of real flavor.
Ingredients
Pork & Coating:
• 1 lb pork tenderloin, cut into bite-sized pieces
• 1/2 cup gluten-free cornstarch
• Salt and pepper, to tasteSauce:
• 1/2 cup fresh pineapple juice (squeeze it yourself if you can)
• 1/4 cup gluten-free soy sauce (or tamari)
• 1/4 cup rice vinegar
• 3 tablespoons honey
• 2 tablespoons tomato paste
• 1 clove garlic, minced
• 1 teaspoon grated gingerVeggies & Fruit:
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 medium onion, cut into wedges
• 1 cup fresh pineapple chunksGarnish:
• A handful of chopped green onions
• 1 tablespoon sesame seeds
Instructions
Prep the Pork:
I season the pork pieces with salt and pepper and then coat them evenly in gluten-free cornstarch. This gives a nice, crisp edge when cooked.Cook the Pork:
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the pork and fry until the pieces turn golden brown on all sides. Once done, take them out and set aside.Sauté the Veggies:
In the same pan, add the onion and bell peppers. Stir-fry for about 3-4 minutes until they just start to soften. Keep them a little crunchy to hold on to all that goodness.
Tip: Don’t overcook; you want the veggies to stay bright and crisp for extra crunch and nutrition.Make the Sauce:
Add the minced garlic and grated ginger to the pan with the veggies. Stir for about 30 seconds, then pour in the pineapple juice, soy sauce, rice vinegar, honey, and tomato paste. Stir everything together and let it come to a gentle simmer.Combine Everything:
Return the pork to the pan and add the fresh pineapple chunks. Stir all the ingredients together and let the sauce simmer for about 3-5 minutes until it thickens slightly and the pork is fully coated.Garnish and Serve:
Sprinkle chopped green onions and sesame seeds over the dish. Serve your pork hot over a bed of rice or alongside steamed quinoa.
Notes
or best crunch, use fresh vegetables and adjust the sauce to match your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate
- Calories: ~400 kcal per serving
- Sugar: 18g (approx)
- Sodium: 800mg (approx)
- Fat: 15g (approx)
- Saturated Fat: 4g (approx)
- Unsaturated Fat: 11g (approx)
- Trans Fat: 0g
- Carbohydrates: 40g (approx)
- Fiber: 3g (approx)
- Protein: 25g (approx)
- Cholesterol: 60mg (approx)
