Sweet & Sour Pork
Asian food is always a hit in our house. Over the years I have played around with making various dishes to mimic Chinese takeout and am happy to report I have found quite a few wonderful recipes like this sweet & sour pork with bell peppers and pineapple. Only other thing you have to do is make some white rice to serve this dish with and you are good to go. My family loves this recipe and happily they cannot tell that I recently gave it a gluten-free makeover to match my most recent food intolerance. And one more happy note – this is a slow cooker recipe, so you can double this and batch cook for later in the week.
Sweet & Sour Pork
1 ½ lbs. pork tenderloin, trim fat and trim to 1-inch chunks
1 white onion, chopped in large chunks
2 cloves garlic, peeled and thinly sliced
½ cup low sodium chicken stock
¼ cup tamari or coconut aminos
¼ cup white vinegar
3 tbsp. tomato paste
3 tbsp. brown sugar
3 tbsp. agave syrup
¾ tsp. ground ginger
¼ cup fresh orange juice
2 tbsp. potato flour
1 green bell pepper, diced
1 red bell pepper, diced
1 cup pineapple diced, either fresh or canned in juice (not syrup)
- Turn on slow cooker
- Add pork & garlic
- In a large bowl whisk chicken stock, tamari, vinegar, tomato paste, brown sugar, agave & ginger until well combined
- Pour over pork, gently stir
- Cover and cook on low for 5 hours 30 minutes
- Combine orange juice and potato flour, whisk to combine and get rid of all lumps
- Add orange juice mixture to slow cooker along with diced bell peppers
- Increase heat to high, cook 30 more minutes
- Serve hot with white rice
Sweet & Sour Pork
Ingredients
- 1 ½ lbs. pork tenderloin trim fat and trim to 1-inch chunks
- 1 white onion chopped in large chunks
- 2 cloves garlic peeled and thinly sliced
- ½ cup low sodium chicken stock
- ¼ cup tamari or coconut aminos
- ¼ cup white vinegar
- 3 tbsp. tomato paste
- 3 tbsp. brown sugar
- 3 tbsp. agave syrup
- ¾ tsp. ground ginger
- ¼ cup fresh orange juice
- 2 tbsp. potato flour
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 cup pineapple diced either fresh or canned in juice (not syrup)
Instructions
- Turn on slow cooker
- Add pork & garlic
- In a large bowl whisk chicken stock, tamari, vinegar, tomato paste, brown sugar, agave & ginger until well combined
- Pour over pork, gently stir
- Cover and cook on low for 5 hours 30 minutes
- Combine orange juice and potato flour, whisk to combine and get rid of all lumps
- Add orange juice mixture to slow cooker along with diced bell peppers
- Increase heat to high, cook 30 more minutes
- Serve hot with white rice
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