Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
Sweet and Sour Pork
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-082 (Sweet and Sour Pork), public domain. Scaled from 100 portions to 6 servings; soy sauce replaced with tamari (gluten-free soy sauce). The card's cornstarch thickener is naturally gluten-free and was kept.
Tender pork with pineapple, green pepper and bean sprouts in a glossy sweet-sour sauce — a canteen favourite made weeknight-simple.
Category: MainsServes: 6Time: 35 minComplexity: 2/5
Why this complexity: soy sauce replaced with tamari.
Ingredients
- 900 g pork shoulder, cut into cubes
- 350 g canned bean sprouts, drained, liquid reserved
- 200 g canned pineapple chunks in juice, drained, juice reserved
- 100 g granulated sugar
- 80 ml distilled white vinegar
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 1/2 teaspoons ground ginger
- pinch of garlic powder
- 3 tablespoons cornstarch stirred into 120 ml cold water
- 110 g green bell pepper, thinly sliced
- steamed rice, to serve
Method
- Drain the bean sprouts and pineapple, reserving their juices in a measuring jug.
- Stir the reserved juices together with the sugar, vinegar, tamari, ginger and garlic powder. Set the sauce aside.
- Simmer the pork in a large pot with a little water for about 10 minutes until just tender and cooked to 63 C (145 F); do not overcook.
- Pour the sauce over the pork, bring to a boil, and simmer 3 minutes.
- Stir the cornstarch slurry into the pot, bring back to a boil, and simmer about 5 minutes, stirring, until thickened and glossy.
- Add the green pepper, pineapple and bean sprouts. Cook about 5 minutes until the pepper is just tender. Serve over steamed rice.
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