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Dietary Specials - Gluten Free - it's my choice

sweet & sour pork

Serve with sesame prawn toast and egg fried rice.

Ingredients

225g (8oz) Pork Tenderloin
115g (4oz) Dietary Specials White Mix
2 x 5ml (2 tsp) gluten free baking powder
1 egg beaten
100ml (3fl oz) milk
50ml (2fl oz) water
salt and pepper
Vegetable oil for deep fat frying

Sauce

3 tbsp white wine vinegar
2 tbsp sugar
2 tbsp tomato puree
1 tsp sesame oil
1 tsp Dietary Specials White Mix
1/2tsp salt
6 tbsp water
2 canned pineapple rings
2 tbsp vegetable oil
½ red pepper, cut into chunks
½ green pepper cut into chunks

Method

1. To make the sauce, mix together the vinegar, sugar, tomato puree, sesame oil, DS mix, salt and water and set aside. Cut the pineapple into chunks.
2. Heat the 2 tablespoons oil in a wok or frying pan. Stir-fry the peppers for 2 minutes. Add the sauce mixture with the pineapple chunks. Bring to the boil, then reduce the heat and simmer for 1 minute, stirring constantly, until the sauce has thickened.
3. Cut the pork into about 24 – 30 bite size pieces removing any fat and sinew.
4. Sift the White Mix and baking powder in a bowl, add the egg, milk and water to make a batter, season with salt and pepper.
5. Heat the oil to 190°C/375°F
6. Coat the pork with the batter
7. Cook the pork in batches in the oil for about 4 - 5 minutes. Drain on kitchen paper.
8. Serve the battered pork with the sweet and sour sauce.