AuthorE. Gluten

Modified from one of my mother-in-law's recipes, this sweet and sour dish looks and tastes much like those ordered at Chinese restaurants. If you want leftovers, you better double this recipe, because it disappears fast! - Betsy

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Yields1 Serving
 1 lb Boneless Pork
 1 tbsp Gluten Free Soy Sauce
 ½ cup Eating Gluten Free All-Purpose Flour
 ¼ tsp Baking Soda
 ½ cup Cold Water
  tsp Baking Powder
 ¼ tsp Salt
 ¼ tsp Sugar
 3 cups Vegetable Oil (For Frying)
 2 cups Cooked Rice
Sweet and Sour Sauce
 2 tbsp Cooking Oil
 1 Garlic Clove, Minced
 ½ Green Pepper, Sliced
 1 Carrot, Julienned
 ½ cup Chicken Broth
 1 tbsp Vinegar
 ¼ cup Sugar
 2 tbsp Ketchup
 1 tbsp Soy Sauce
 2 tbsp Cornstarch
 3 tbsp Water
1

Cut meat into ½-inch chunks. Sauté with 1 tablespoon of soy sauce. When cooked through, remove from heat and set aside.

2

In a medium bowl, combine Eating Gluten Free All-Purpose Flour, baking soda, baking powder, salt, sugar, and water to make the batter. Set aside.

3

In a medium saucepan, sauté garlic, pepper, and carrot in 2 tablespoons of hot oil for 2 minutes. Turn off heat and remove vegetables to a bowl.

4

Using the same pan you cooked the vegetables in, combine vinegar, sugar, ketchup, soy sauce, and broth. Bring to a boil, stirring continually.

5

In a small cup, mix 2 tablespoons of cornstarch and 3 tablespoons of water together. Add to boiling sauce, stirring vigorously. Cook until clear. Remove from heat and add vegetables.

6

Heat oil in a deep pan or fryer to 365º (about medium-high on stove-top).Dip meat into batter and then drop individual pieces into the hot oil. Fry until browned, turning once. Place in a bowl that has been lined with paper towels.

Serve pork with sauce and rice.

Ingredients

 1 lb Boneless Pork
 1 tbsp Gluten Free Soy Sauce
 ½ cup Eating Gluten Free All-Purpose Flour
 ¼ tsp Baking Soda
 ½ cup Cold Water
  tsp Baking Powder
 ¼ tsp Salt
 ¼ tsp Sugar
 3 cups Vegetable Oil (For Frying)
 2 cups Cooked Rice
Sweet and Sour Sauce
 2 tbsp Cooking Oil
 1 Garlic Clove, Minced
 ½ Green Pepper, Sliced
 1 Carrot, Julienned
 ½ cup Chicken Broth
 1 tbsp Vinegar
 ¼ cup Sugar
 2 tbsp Ketchup
 1 tbsp Soy Sauce
 2 tbsp Cornstarch
 3 tbsp Water

Directions

1

Cut meat into ½-inch chunks. Sauté with 1 tablespoon of soy sauce. When cooked through, remove from heat and set aside.

2

In a medium bowl, combine Eating Gluten Free All-Purpose Flour, baking soda, baking powder, salt, sugar, and water to make the batter. Set aside.

3

In a medium saucepan, sauté garlic, pepper, and carrot in 2 tablespoons of hot oil for 2 minutes. Turn off heat and remove vegetables to a bowl.

4

Using the same pan you cooked the vegetables in, combine vinegar, sugar, ketchup, soy sauce, and broth. Bring to a boil, stirring continually.

5

In a small cup, mix 2 tablespoons of cornstarch and 3 tablespoons of water together. Add to boiling sauce, stirring vigorously. Cook until clear. Remove from heat and add vegetables.

6

Heat oil in a deep pan or fryer to 365º (about medium-high on stove-top).Dip meat into batter and then drop individual pieces into the hot oil. Fry until browned, turning once. Place in a bowl that has been lined with paper towels.

Serve pork with sauce and rice.

Gluten Free Sweet and Sour Pork