Sweet And Sour Pork Chops Gluten Free Food

SWEET & SOUR PORK

Steps:

• Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
• To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
• Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

SPICED PORK CHOPS WITH SWEET AND SOUR GLAZE (AGRODOLCE)

Steps:

• Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.
• Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.
• Arrange the pork chops on a platter and drizzle with the glaze.

GLUTEN FREE SWEET AND SOUR PORK

Steps:

• Crispy Pork.
• Combine the cornflour, arrowroot flour and salt with water.
• Cut your pork into cubes and coat them in the batter.
• Heat oil in a deep pan. You can test that the oil is hot enough by dropping in a tiny bit of batter, it if bubbles up straight away it's ready.
• Fry the pork pieces in the oil until they are golden and cooked through, roughly 3-5 minutes.
• Sweet and Sour Syrup.
• Heat sesame oil over medium heat.
• Add the garlic, caster sugar, vinegar, soy sauce and a cup of water. Cook until the sugar dissolves.
• Combine the cornflour with 2 tablespoons of water; add this to the pan and whisk it until it begins to bubble up and boil.
• Simmer for 2 minutes and stir in the tamarind paste. Whisk until well combined and then set aside.
• Recipe Notes.
• To add in some vegetables, you can chop up red and green capsicum and add it in with the garlic and oil. Cook it until soft before continuing on to the next step.

SWEET AND SOUR PORK CHOPS

Steps:

• Brown the pork chops in the oil or butter and place in a single layer in a baking dish.
• Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops.
• Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.

SWEET & SOUR PORK CHOPS

Steps:

• Heat oil at medium high in large skillet.
• Add chops and cook until browned.
• Set chops aside.
• Reduce heat to medium.
• Combine broth, brown sugar, cornstarch and vinegar in skillet.
• Heat to a boil, stirring often.
• Add chops, pineapple and pepper chunks.
• Reduce heat to medium low.
• Simmer covered until chops and vegetables are cooked through - about 15 minutes stirring often.
• Serve with rice.

SWEET AND SOUR PORK CHOPS

Steps:

• To make the pork chops: Combine sherry, pepper, 1 tbsp of the soy sauce and 1/2 tsp of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinade in the refrigerator.
• Stir together pineapple juice, ketchup, vinegar, the remaining tbsp of soy sauce and remaining tsp of sugar in a small bowl until well combined.
• Heat 1 tbsp of the oil in a large, nonstick skillet over medium high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tbsp of the oil in the same skillet over medium high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.
• Heat remaining tbsp of oil in the same skillet over medium high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden brown crust forms on the other side, about 1 1/2 minutes.Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.
• For the brown rice: In a saucepan, bring the stock to a boil and add the rice. Cover with lid and let simmer for 20-30 minutes. Using a fork, fluff the grains and serve.
• Should be 1 1/2 cups brown rice but it kept leaving that measurement out!

SWEET AND SOUR PORK CHOPS (GLUTEN FREE)

Steps:

• Heat oil at medium-high in large skillet.
• Add chops and cook until browned;set aside.
• Reduce heat to medium. Combine broth, brown sugar, cornstarch, and vinegar in skillet.
• Heat to a boil, stirring often.
• Add chops, pineapples, and pepper chunks.
• Reduce heat to medium-low. Simmer covered, until chops and vegetables are cooked through- about 15 minutes, stirring often.
• Serve with rice.