Sweet and Sour Pork

Sweet and Sour

I hadn’t given much thought to making a sweet and sour Chinese recipe but we were introduced to this meal recently as it is one of two gluten free menu options at a local Thai takeaway. So out came my Woman’s Weekly Chinese Cooking Class Cookbook circa 1980’s. To my surprise, I found many recipes which are suitable for people who eat gluten free : Sate Beef, Beef with Black Bean Sauce, Beef with Noodles, Ginger Garlic Chicken, Chicken and Almonds, Spiced Chicken, Spiced Pork.  So long as you use gluten free noodles, soy sauce and noodles, as well as check your spices, a majority are great gluten free recipes. Upon reflection, Chinese recipes seemed to have gone out of fashion as we have adapted our tastes to Thai and Vietnamese inspired meals, but I now have a number of recipes marked for future dinners.

Sweet and Sour Pork

Ingredients

1.25 kg lean pork chops

2 teaspoons sugar

3 tablespoons gluten free soy sauce

1 tablespoon dry sherry

1 egg yolk

Cornflour gluten free

Oil for deep frying

1 large onion sliced

8 shallots sliced diagonally

1 red capsicum cubed

125 g mushrooms sliced

1 medium cucumber, remove seeds and cut in slices

2 sticks celery sliced

3 tablespoons oil

470 g can pineapple pieces, drained reserve syrup

2 tablespoons tomato sauce

¼ cup white vinegar

1 cup water

1 chicken stock cube

1 ½ tablespoons cornflour, extra

Method

Combine sugar, half soy sauce, sherry and egg yolk and stir well.

Cut meat into 2.5 cm cubes and place in marinade. Stir until meat is coated. Cover and leave for 1 hour.

Drain meat from marinade and reserve liquid.  Toss meat lightly in cornflour.

Heat oil, cook meat until golden brown and cooked through (about 7 minutes). Do this in several batches.  Drain meat on paper towel. (I use a small deep fryer which cooks the meat efficiently)

Heat 3 tablespoons oil in large pan and add all the prepared vegetables, sauté three minutes.

Add pineapple syrup with marinade from meat with remaining soy sauce, tomato sauce, vinegar and stock cube.  Blend extra cornflour with water and add to pan.  Stir until sauce boils and thickens.

Add pineapple pieces, season with salt and pepper.

Add pork, stir through until combined and meat is heated through.