Korean · Dinner
Crispy Sweet and Sour Pork (Gluten-Free)
Battered pork tenderloin pieces fried until crackling-crisp, then tossed in a glossy sweet and sour sauce built from rice vinegar, pineapple, ketchup, and tamari instead of wheat-based soy sauce. Bell pepper, onion, and carrot add crunch and color, with cornstarch keeping the coating gluten-free and shatteringly light.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
27.8gFat
48.6gCarbs
18.4gSugar
3.1gFiber
1180mgSodium
263mgChol
4.9gSat Fat
870mgPotassium
62mgCalcium
3.1mgIron
0.9mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat pork cubes dry, season with salt and white pepper, then rest at room temperature for 10 minutes.
2
Dredge
Whisk egg in a bowl, toss pork through it, then coat thoroughly in cornstarch until no wet patches show.
3
Fry
Heat vegetable oil in a wok over medium-high heat to 350°F and fry pork in one batch for 3–4 minutes until pale golden and firm.
4
Fry
Return oil to 375°F, fry pork again for 1–2 minutes until deep golden and audibly crackling when tapped.
5
Saute
Heat 1 tsp frying oil in a clean skillet over medium heat, sauté bell pepper, onion, and carrot for 2 minutes until onion turns translucent.
6
Bloom
Mince garlic, grate ginger, stir into skillet, and cook over medium heat for 30 seconds until fragrant and glossy.
7
Simmer
Add rice vinegar, ketchup, tamari, sugar, water, and pineapple to skillet and simmer over medium-low heat for 2 minutes until glossy.
8
Thicken
Mix 1 tbsp cornstarch with 1 tbsp water into a slurry, stir into sauce, and cook over medium heat for 1 minute until it coats a spoon.
9
Toss
Add fried pork to skillet and toss over medium heat for 30 seconds until glazed and glossy without turning soggy.
10
Plate
Transfer glazed pork and vegetables to a plate and serve immediately while the coating remains crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork-tenderloin
- 2/3 cup90g cornstarch, plus 1 tbsp extra for the sauce slurry
- 22 large eggs
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 1 cup240ml vegetable oil, for frying
- 1/2 cup70g bell pepper
- 1/2 cup60g onion
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp pineapple chunks, fresh or canned
- 4 tbsp60ml rice vinegar
- 4 tbsp60g ketchup
- 2 tbsp30ml tamari
- 2 tbsp24g sugar-white
- 1/2 cup120ml water
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
