Gluten-Free Sweet and Sour Pork

Instructions

1. 1Cut the about 680 g Pork tenderloin into 2.54 cm cubes. In a medium bowl, combine the pork cubes with the 1/2 cup Tapioca starch and the 1 Egg. Toss everything together until the pork is evenly coated. Let it sit for 15 minutes.
2. 2Pour enough Vegetable oil into a large heavy-bottomed pot or deep fryer to reach a depth of about 7.62 cm. Heat the Vegetable oil over medium-high heat until it reaches 175°C. Carefully add the coated pork cubes to the hot oil, being careful not to overcrowd the pot. Fry the pork for 5-7 minutes, or until it is golden brown and crispy. Use a slotted spoon to remove the pork from the oil and place it on a plate lined with paper towels to drain.
3. 3While the pork is frying, prepare the sauce. In a medium saucepan, combine the 1/4 cup Rice vinegar, 1/4 cup Coconut aminos, 2 tbsp Tomato paste, and 2 tbsp Honey. Place the saucepan over medium heat. Bring the mixture to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has slightly thickened. You will see it coat the back of a spoon.
4. 4Add the 1 cup Pineapple chunks, 1 Bell pepper (cut into 2.54 cm pieces), and 1/2 Onion (cut into 2.54 cm pieces) to the simmering sauce. Stir to combine and cook for another 2-3 minutes, until the vegetables are slightly tender but still have a slight crispness.
5. 5Add the fried pork back into the saucepan with the sauce and vegetables. Toss everything gently to ensure the pork is fully coated in the sweet and sour sauce. Cook for 1 minute more to heat the pork through.
6. 6Serve the Gluten-Free Sweet and Sour Pork immediately.

Substitutions

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