My son suddenly declared he didn’t like pork anymore about a year ago, but since my husband and I still like to eat it, I’ve been searching for ways to covertly serve it to him.  Since he does like asian food, I thought I’d try a sweet and sour dish with pork.  It was a hit! However, we do refer to it as “Sweet & Sour Meat” at our house, as I don’t believe in lying to him.  (He hasn’t asked for specifics, so I haven’t offered up any!) This meal is a bit time-consuming the first time you make it, but goes a lot faster in repeat attempts. I tweaked a recipe from an old Betty Crocker Cookbook that I have to make this tasty treat…

GFCF Sweet & Sour Pork (Nick Rating = 8 Thumbs Up!)

2 lbs. pork chops, trimmed of fat

2 Tbsp Olive Oil

1/2 c GFCF All-Purpose Flour

1/4 c GFCF Cornstarch

1/2 c cold water

1 tsp salt

1 egg

1 can (20 oz) pineapple chunks in their own juice, drained (reserve juice)

1/2 c agave syrup

1/2 c vinegar

1 tsp salt

2 tsp gf tamari (soy) sauce

2 Tbsp gfcf cornstarch

2 Tbsp cold water

2 green peppers, cut into 3/4-inch pieces (or, 1 pepper and 2 carrots, cut diagonally into thin slices)

pork preparation

Heat oven to 200 degrees. Trim excess fat from pork; cut pork into 3/4-inch pieces. Beat flour, 1/4 c cornstarch, 1/2 c cold water, 1 tsp salt, and the egg with a hand beater until smooth. Stir pork into batter until well coated. Heat oil in skillet. Add pork pieces, one at a time to oil. Fry about 15-20 pieces at a time, turning 2-3 times, until golden brown, about 5 minutes; drain and keep warm in oven.

pork frying in pan

Add enough water to reserved pineapple juice to measure 1 cup. Heat pineapple juice mixture, agave syrup, vinegar, 1 tsp salt, soy sauce, and carrots (if using) in saucepan; reduce heat. Cover and simmer until carrots are crisp-tender, about 6 minutes. If not using carrots, just heat juice mixture until boiling.

Mix 2 Tbsp cornstarch and 2 Tbsp cold water; stir into pineapple juice mixture. Add pork, pineapple and green pepper. Heat to boiling, stirring constantly. Boil and stir one minute. Serve with brown rice. Serves 8.

sweet and sour pork