Sweet and Sour Pork

Tonight, I made a very delicious Sweet and Sour Pork dish that my entire family loved, even the three year old which is a bonus. There were no left overs and they complained that there were not enough for seconds (guess it was that good).

The recipe I used came from Sweet and Sour Pork. I did have to make some changes to it so that I could safely eat the meal as well. My family never even noticed a difference and I did tell them of the changes I made. I have a nut allergy as well as Celiac Disease and as we progress through my adventures in cooking gluten free and converting recipes you will come to learn about many more allergies.

My recipe for this dish is as follows:

Ingredients:

1 1/2 pounds pork tenderloin, cut into 1 inch pieces
2 teaspoons peeled and finely chopped fresh organic ginger
2 garlic cloves, minced
1/2 teaspoons crushed red pepper
1 (14 ounce) can of pineapple chunks in juice, undrained
9 tablespoons lower sodium gluten free chicken broth
1/4 cup ketchup
1/4 cup sugar
3 tablespoons apple cider vinegar
3 tablespoons lower sodium gluten free soy sauce
1 tablespoon gluten free cornstarch
2 tablespoons sesame oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 (8 ounce) can sliced water chestnuts, drained
3 cups hot cooked brown or white rice
1 green onion, cut diagonally into thin slices

Directions:

1. Combine the first 4 ingredients in a bowl and set aside.
2. Drain pineapple, reserving a 1/4 cup of juice. Combine the reserved juice, 6 tablespoons of chicken broth, ketchup, sugar, apple cider vinegar and gluten free soy sauce in a small bowl, stirring until sugar dissolves.
3. Combine cornstarch with the remaining 3 tablespoons of chicken broth in another small bowl.
4. Heat oil in a large nonstick skillet over medium/high heat. Stir-fry pork mixture in hot oil for 5 minutes or until pork is done. Remove pork from pan; keeping warm. Add onion, bell peppers and water chestnuts to pan and stir-fry for 3 minutes or until crisp but tender. Add in ketchup mixture and bring to a boil. Stir in cornstarch mixture, pineapple chunks and pork mixture with any accumulated juices. Cook for 2 minutes or until sauce thickens.
5. Serve over rice and garnish with green onion slices.

I hope you find this as enjoyable as my family and I did. Sadly I did not take a picture of the dish before it was all gone.