BHA & BHT Free Gluten Free Sweet and Sour Pork
Total time1 hr 5 min
Prep time25 min
Cook time25 min
4.9(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork shoulder or pork loin, cut into 1-inch cubes
- 2 tbsp tamari
- 1 tsp sesame oil
- ½ tsp white pepper
- ¾ cup cornstarch, divided
- ¼ cup rice flour
- ½ tsp baking powder
- ½ cup cold water
- 1 large egg
- 2 cups neutral oil (such as canola oil or vegetable oil), for frying
For the sauce
- ⅓ cup rice vinegar
- ⅓ cup ketchup
- 3 tbsp sugar
- 2 tbsp tamari
- 1 tbsp cornstarch
- 2 tbsp water
- 1 can (8 oz) pineapple chunks in juice, drained, juice reserved
For the stir-fry
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch pieces
- 1 tbsp neutral oil
For serving
- cooked white rice, for serving
- 2 green onions, thinly sliced (optional)
Instructions
- 1
Combine the pork cubes, 2 tbsp tamari, sesame oil, and white pepper in a large bowl and toss to coat. Let the pork marinate at room temperature for 15 minutes.
- 2
While the pork marinates, whisk together the rice vinegar, ketchup, sugar, 2 tbsp tamari, and the reserved pineapple juice in a medium saucepan. In a small bowl, stir together 1 tbsp cornstarch and 2 tbsp water until smooth; set both aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!