Gluten Free Sweet and Sour Pork
- 1 1/2 pounds lean pork tenderloin, cut into 1 inch cubes
- 2 teaspoons finely
grated fresh ginger
- 2 garlic cloves, finely minced
- 1/2 teaspoon crushed red
pepper flakes – use divided
- 9 tablespoons gluten free chicken stock – use divided
- 1/4 cup ketchup
- 1/4 cup granulated sugar
- 3 tablespoons apple cider vinegar
- 3 tablespoons wheat free soy sauce
- 3 teaspoons cornstarch
- 2 tablespoons peanut
or vegetable oil
- 1 medium white onion, cut into 1 inch pieces
- 2 bell peppers
(green, red, yellow or orange or a combination), cut into 1-inch pieces
- 1 (8
ounce) can water sliced water chestnuts in water, drained
- 1 (20 ounce) can pineapple
chunks in juice, drained and juice reserved
- 18 maraschino cherries, drained and
- 1 green onion, thinly sliced on the diagonal for garnish
- In a mixing bowl, toss the pork pieces with the ginger, garlic and 1/4 teaspoon
crushed red pepper flakes. Let set while preparing the rest of the ingredients.
- Prepare the sauce by mixing 1/4 cup of the reserved pineapple juice with
6 tablespoons chicken stock, the ketchup, sugar, vinegar, soy sauce and remaining
1/4 teaspoon crushed red pepper flakes in a small mixing bowl.
- In another small bowl mix the remaining 3 tablespoons of chicken stock with
the cornstarch until well blended.
- Heat a wok or large skillet over high heat. Add the oil and swirl it to
coat the sides and bottom of the pan. Add the pork mixture and stir fry for
5 minutes or until they are cooked through.
- Remove the pork from the pan to a plate and set aside.
- Add the onions, peppers and sliced water chestnuts and stir fry until crisp-tender,
about 3 minutes.
- Add the sauce mixture to the vegetables and cook, stirring until the sugar
dissolves and it comes to a boil. Add the cornstarch mixture, the pork (along
with any juices that have accumulated on the plate), the pineapple chunks and
the maraschino cherries. Cook until everything is heated through and the sauce
has thickened, about 2 minutes.
- Garnish with sliced green onions and serve with hot rice.
Recipe developed by Carol Kicinski.
Reprinted with permission from
the National Cherry Growers Foundation.