When needing a quick bite while walking around the shopping center, one of Brodys favourite dishes to grab if we are in a food court is Sweet and Sour Pork with rice. I’ve always found the bright pink sticky sauce and crispy pork nuggets an interesting combination to look at. However of course I had never been able to enjoy any of the Chinese food court dishes he liked so much; until now that is.
I got sick of just watching him eat sweet and sour pork and wanted to try it myself; so I started working on a gluten free version. My Sweet and Sour Pork isn’t the standard Chinese food court take away recipe. Firstly, my sauce is lacking in the bright pink colouring, however what my sauce lacks in colour it makes up for in flavour and secondly, it uses tamarind paste to help achieve that sticky sweet sensation instead of pineapple. In this quick recipe I haven’t added in any extra vegetables but you can see the recipe notes for ideas on how to veg the dish up.
Simply Sweet and Sour Pork
Ingredients
Crispy Pork
- 1/2 Cup Corn Flour (Make sure it isn't wheaten)
- 1/3 Cup Arrowroot Flour
- 1 Tsp Salt
- 1/2 Cup Water
- 500 Grams Pork
- olive oil (For Fryer)
Sweet and Sour Syrup
- 1 Tbsp Sesame Oil
- 1 Tbsp Garlic Paste
- 1/4 Cup Caster Sugar
- 1/2 Cup White Vinegar (Ensure this is gluten free)
- 1 Tbs p Soy Sauce
- 1 Cup Water
- 2 Tbsp Corn Flour (Make sure it isn't wheaten)
- 2 Tbsp Tamarind Paste
Instructions
Crispy Pork
- Combine the cornflour, arrowroot flour and salt with water.
- Cut your pork into cubes and coat them in the batter.
- Heat oil in a deep pan. You can test that the oil is hot enough by dropping in a tiny bit of batter, it if bubbles up straight away it's ready.
- Fry the pork pieces in the oil until they are golden and cooked through, roughly 3-5 minutes.
Sweet and Sour Syrup
- Heat sesame oil over medium heat.
- Add the garlic, caster sugar, vinegar, soy sauce and a cup of water. Cook until the sugar dissolves.
- Combine the cornflour with 2 tablespoons of water; add this to the pan and whisk it until it begins to bubble up and boil.
- Simmer for 2 minutes and stir in the tamarind paste. Whisk until well combined and then set aside.
Notes
This recipe has worked its way into our monthly dinner meal plan, crispy golden pork nuggets, drowned in syrup and the sweet flavour diluted a tad with freshly steamed rice. Brody and I think it is reminiscent of the classic Chinese take away dish and I hope you agree and enjoy it.
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