Monday, September 19, 2011

Gluten-free Sweet and Sour Pork

Our family loves Sweet and Sour Pork.  This recipe has been in our immediate family and extended family for many years.  It is delicious with either pork or chicken.  When I make it for dinner sometime this week, I think I will double the sauce ingredient amount so there is plenty of liquid and that way I will have sweet and sour sauce to spoon over my fried rice when I serve it.  Instead of making the fried rice completely ahead of the pork recipe, I am going to reduce the temperature for baking the rice to 325 degrees (instead of 350 degrees listed in step 1 below) and bake it for about 1 1/2 hours.  That way I can bake the pork and the rice at the same time, and then quickly fry the egg, etc., and fry the rice.  You may want to reduce the amount of rice to match the serving size of the pork recipe. Enjoy!

Sweet and Sour Pork 

4 boneless pork chops
⅓ cup cornstarch
garlic powder
1 cup sugar
½ cup apple cider vinegar
1 cup chicken broth (or 1 cup water with 1 teaspoon gluten-free chicken bouillon)
⅓ cup ketchup
1½ tablespoons gluten-free soy sauce
cooked rice

  1. Prepare fried rice (see recipe below).
  2. Preheat oven to 325°F.
  3. Slice pork into cubes. Roll in cornstarch. Place in non-stick skillet and sprinkle with garlic powder. Brown on both sides lightly.
  4. Combine sugar, vinegar, chicken broth, ketchup, and soy sauce in a saucepan. Bring to a boil for 2 minutes.
  5. Place pork in a 9 x13-inch baking dish, sprayed with cooking spray. Pour sauce over pork and bake uncovered for 1 to 1½ hours or until pork is cooked through and tender. After 40 to 45 minutes of baking, check to ensure there is enough liquid and that the sauce is not burning. If needed, add a small amount of chicken broth to sauce to prevent burning.
  6. Serve with prepared rice.

Serves 4 to 6 

Fried Rice

1½ cups white rice
1½ cups brown rice
6 cups water
cooking oil
½ teaspoon crushed garlic
2 eggs
3 green onions
ground ginger, to taste
garlic salt, to taste
onion salt, to taste

  1. Preheat oven to 350°F.
  2. Spray a 9 x 13-inch casserole dish with cooking spray.
  3. Pour a thin layer of cooking oil across the bottom of the dish.
  4. Pour rice and water into dish. Cover with foil. Bake for 1 hour to 1 hour and 20 minutes, or until water is absorbed.
  5. When rice is cooked, pour small amount olive oil in large non-stick frying pan or wok until the bottom of pan covered.
  6. Add crushed garlic, eggs, and chopped green onions and stir together.
  7. When egg mixture is scrambled, add the cooked rice.
  8. Sprinkle all with a small amount of ground ginger and garlic salt and onion salt. Mix well. Fry until rice is completely warmed.

Serves 7 to 9

1 comment:

  1. Wow... deja vu...I just made this recipe for dinner tonight. My son has been begging for it. I always double the sauce too. So good!