Chinese · Dinner
Sweet and Sour Pork Rice Bowl (Gluten-Free)
Pan-fried pork tenderloin cubes coated in cornstarch, tossed in a tangy pineapple and rice vinegar sauce with bell pepper and onion, served over steamed jasmine rice. Tamari replaces soy sauce for a gluten-free take on the Cantonese-American takeout classic.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
19.8gFat
68.1gCarbs
24.1gSugar
3.9gFiber
1387mgSodium
106mgChol
3.6gSat Fat
980mgPotassium
55mgCalcium
3.1mgIron
0.8mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the pork tenderloin dry, cut into 1-inch cubes, then toss with 2 tablespoons cornstarch until evenly coated.
2
Sear
Heat 1 tablespoon oil in a wok over medium-high heat, fry pork cubes for 4 to 5 minutes, turning occasionally, until golden and firm.
3
Sauté
Add remaining oil and stir-fry bell pepper and onion over medium-high heat for 2 to 3 minutes until lightly charred yet crisp.
4
Simmer
Whisk rice vinegar, ketchup, tamari, brown sugar and chicken stock together, pour into wok, and simmer over medium heat for 2 minutes until thickened.
5
Finish
Mix remaining cornstarch with 1 tablespoon water into a slurry, add to wok with pineapple, garlic and salt, cook over medium heat for 1 to 2 minutes until glossy, then return pork and toss for 1 minute until glazed, scatter scallion over top and serve over rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork tenderloin
- 6 tbsp6 tbsp cornstarch, divided
- 4 tbsp4 tbsp vegetable oil, divided
- 2/3 cup100g fresh pineapple
- 2/3 cup100g red bell pepper
- 11 onion (160g)
- 4 tbsp4 tbsp rice vinegar
- 4 tbsp4 tbsp ketchup
- 2 tbsp2 tbsp tamari
- 2 tbsp2 tbsp brown sugar
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp salt
- 4 cloves4 cloves garlic
- 1 1/2 cup300g cooked jasmine rice
- 22 scallion
