I love sweet and sour pork, but I can’t eat the breading and I always regret deep-fried foods. So I decided to create a guilt-free Sweet and Sour Pork recipe. It isn’t bright red and it isn’t authentic, but it is delicious and as an added bonus, I don’t feel horrid after eating it!
This is a fast and easy recipe; you can have this cooked faster than it takes to have Chinese food delivered. I served it over white basmatti rice, which takes a little over 20 minutes to prepare, so I started the rice before I started making the sweet and sour pork. You also don’t need any special equipment. Although, I own a wok, I used a large frying pan for the pork and vegetables and a pot for the sauce.
I haven’t categorized this as a gluten-free recipe because it doesn’t use specialized ingredients. However, there is one ingredient you must be careful of if you are following a gluten-free diet: the Worcestershire sauce. Many Worcestershire sauces contain gluten because one of the ingredients, soy sauce, contains gluten. So if you are following a gluten-free diet, check to make sure your Worcestershire sauce is gluten-free. Another alternative is to make your own gluten-free version by substituting gluten-free soy in this Worcestershire sauce recipe.
- 1 tablespoon olive oil
- ¾ pound pork, cut into bite size pieces
- 1 cup carrots, thinly sliced
- ½ cup onions, coarsely chopped
- ½ cup sweet peppers, coarsely chopped
- 2 – 8 ounce can of pineapple chunks
- ¼ cup ketchup
- ¼ cup honey or brown sugar
- ¼ cup rice vinegar
- 1 tablespoon gf Worcestershire sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon mustard powder
- 1 tablespoon + 2 teaspoons cornstarch
- Place the oil to a large frying pan. Add pork, carrots, onions, and peppers. Cook over a medium flame until the pork is cooked through.
- While the pork and veggies are cooking, add the juice from the pineapple to a small pot. Stir in ketchup, honey, vinegar, Worcestershire sauce and spices. Stir until thoroughly combined.
- Use a whisk to blend the cornstarch into the sweet and sour mixture.
- Cook over a medium flame until it reaches a boil. Lower flame and simmer until the sauce thickens.
- Once the pork is cooked through, add the pineapple chunks and sweet and sour sauce. Cook over a medium flame until the pineapple is heated through.
- Serve immediately over rice.