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
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
⅛ 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
1Cut meat into ½-inch chunks. Sauté with 1 tablespoon of soy sauce. When cooked through, remove from heat and set aside.
2In a medium bowl, combine Eating Gluten Free All-Purpose Flour, baking soda, baking powder, salt, sugar, and water to make the batter. Set aside.
3In 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.
4Using the same pan you cooked the vegetables in, combine vinegar, sugar, ketchup, soy sauce, and broth. Bring to a boil, stirring continually.
5In 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.
6Heat 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
⅛ 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
1Cut meat into ½-inch chunks. Sauté with 1 tablespoon of soy sauce. When cooked through, remove from heat and set aside.
2In a medium bowl, combine Eating Gluten Free All-Purpose Flour, baking soda, baking powder, salt, sugar, and water to make the batter. Set aside.
3In 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.
4Using the same pan you cooked the vegetables in, combine vinegar, sugar, ketchup, soy sauce, and broth. Bring to a boil, stirring continually.
5In 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.
6Heat 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
