Gluten Free Sweet and Sour Pork
Sweet and sour pork is one of those takeout classics that can feel completely off-limits when you're avoiding gluten — between the soy sauce, the batter, and the mystery sauces, there's a lot that can go wrong. This version solves every one of those problems without cutting any corners on flavor or texture. Tamari stands in for regular soy sauce throughout, and the crispy coating is built from a combination of cornstarch and rice flour, which fries up shatteringly crunchy and holds its crunch even after being tossed in the glossy sauce. That sauce is the real star: tangy rice vinegar, ketchup, a splash of reserved pineapple juice, and a cornstarch slurry that pulls it all together into something sticky, bright, and deeply satisfying. Colorful bell peppers and sweet pineapple chunks round out every bite with freshness and a little caramelized char from the high-heat stir-fry. The whole thing comes together in stages that are easy to manage, and it serves four generously over steamed white rice. This is the kind of meal that makes you wonder why you ever bothered ordering in.
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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.
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