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Home » Main Dishes » Meats » Sweet and Sour Pork (Lower Sodium, Gluten-free)

Sweet and Sour Pork (Lower Sodium, Gluten-free)

Posted by: Diabetic Foodie / Gluten-free, Meats / February 13, 2013

Jump to Recipe Print Recipe

Craving sweet and sour pork? Try this healthier version with lean pork tenderloin, bell peppers, pineapple, and fresh ginger! It’s lower-sodium and gluten-free.

Sweet and Sour Pork in a white bowl with chopsticks

Sweet and sour pork was the very first dish I ever ordered from a Chinese restaurant. I’ve loved it ever since!

So when I found myself craving it one day, I decided to make a healthier version that I could feel good about eating. I actually like it better than take-out.

This recipe is just the right mix of sweet and sour. It’s not overly-sweet like the kind you get from a restaurant, and the pork isn’t deep fried.

Plus, it’s served with some bright and beautiful red peppers to add a nice, healthy crunch!

How to make sweet and sour pork

This dish only takes about 10 minutes to cook, and everything comes together right in the wok!

Step 1: Mix the egg substitute and 1 tablespoon of cornstarch in a medium bowl.

Step 2: Add the pork slices, mix well, and season with salt and white pepper.

Step 3: In a small bowl, add the remaining 1 teaspoon of cornstarch and 1 tablespoon of water. Mix to make a paste.

Step 4: Place a wok or large skillet over medium-high heat and add 1 tablespoon of peanut oil.

Step 5: Once the oil is hot, add the pork and stir-fry until the meat is opaque, about 3 to 4 minutes. Transfer the pork to a plate lined with paper towels.

Step 6: Add the remaining tablespoon of peanut oil to the wok. Once hot, add the bell peppers with the ginger and stir-fry for about 2 minutes.

Step 7: Add the pineapple chunks with their juice and bring the mixture to a boil.

Step 8: Add the tamari or soy sauce, rice vinegar, and brown sugar. Stir, then add the cornstarch paste.

Step 9: When the mixture begins to thicken, add the pork back to the wok. Stir to coat the pork in the sauce, then remove from heat and serve immediately.

Can you believe how easy that was? You can be enjoying your meal in less time than it would take the local Chinese restaurant to deliver to your house!

What to eat with this dish

This pork and vegetable stir fry is hearty and flavorful enough to enjoy all on its own, but you can definitely turn it into a bigger meal if you like!

One of my favorite ways to eat this dish is over steamed brown rice. It’s perfect for soaking up any extra sauce.

For a lower carb option, try serving it over cauliflower rice. It would also be delicious with zoodles or even spaghetti squash.

Storage

This dish is best served immediately so that the bell peppers will be nice and crunchy.

However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 3-4 days.

Other healthy Chinese-inspired recipes

Do you wish you could enjoy your favorite Chinese take-out foods without the guilt? Then you have to try a few of these healthier recipes inspired by my favorite Chinese dishes:

  • General Tso’s Chicken
  • Kung Pao Chicken
  • Quick Chinese Chicken and Rice Soup

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Sweet and Sour Pork
5 from 1 vote

Sweet and Sour Pork (Lower Sodium, Gluten-free)

Craving sweet and sour pork? Try this healthier version with lean pork tenderloin, bell peppers, pineapple, and fresh ginger! It's lower-sodium and gluten-free.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Author:Diabetic Foodie
Servings:4 servings
Review Print

Ingredients

  • ¼ cup egg substitute
  • 1 tablespoon plus 1 teaspoon cornstarch (divided)
  • 8 ounces pork tenderloin (cut into thin slices)
  • Kosher salt and ground white pepper
  • 2 tablespoons peanut oil (divided)
  • 1 red bell pepper (seeded and cut into chunks)
  • 1 green bell pepper (seeded and cut into chunks)
  • 1-inch piece of fresh ginger (peeled and grated)
  • 8 ounces pineapple chunks in juice (1 can, undrained)
  • 1 tablespoon low-sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon light brown sugar

Instructions

  • Mix the egg substitute and 1 tablespoon of cornstarch in a medium bowl.
  • Add the pork slices, mix well, and season with salt and white pepper.
  • In a small bowl, add the remaining 1 teaspoon of cornstarch and 1 tablespoon of water. Mix to make a paste.
  • Place a wok or large skillet over medium-high heat and add 1 tablespoon of peanut oil.
  • Once the oil is hot, add the pork and stir-fry until the meat is opaque, about 3 to 4 minutes. Transfer the pork to a plate lined with paper towels.
  • Add the remaining tablespoon of peanut oil to the wok. Once hot, add the bell peppers with the ginger and stir-fry for about 2 minutes.
  • Add the pineapple chunks with their juice and bring the mixture to a boil.
  • Add the tamari or soy sauce, rice vinegar, and brown sugar. Stir, then add the cornstarch paste.
  • When the mixture begins to thicken, add the pork back to the wok. Stir to coat the pork in the sauce, then remove from heat and serve immediately.

Recipe Notes

This recipe is for 4 servings.
Leftovers can be stored covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Sweet and Sour Pork (Lower Sodium, Gluten-free)
Amount Per Serving (1 serving)
Calories 207 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 41mg14%
Sodium 198mg9%
Potassium 0mg0%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 11g12%
Protein 16g32%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 14g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Dishes
Cuisine: Chinese
Keyword: easy dinner recipes, sweet and sour pork
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Erika @ The Hopeless Housewife says

    February 15, 2013 at 12:34 am

    So much healthier than takeout and it looks even more delicious!

    Reply
  2. Miss @ Miss in the Kitchen says

    February 14, 2013 at 10:24 am

    Pineapple and pork is one of my very favorites, this looks wonderful!

    Reply

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