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The maraschino cherries "add not only
a nice pop of color but a great sweet counter point to the tang
of the pineapple, onions and peppers and the richness of the
pork." - TV Chef Carol Kicinski.
and Sour Pork
- 1 1/2 pounds lean pork tenderloin, cut
into 1-inch cubes
2 teaspoons finely grated fresh ginger
2 garlic cloves, finely minced
1/2 teaspoon crushed red pepper flakes divided use
9 tablespoons gluten free chicken stock divided use
1/4 cup ketchup
1/4 cup granulated sugar
3 tablespoons apple cider vinegar
3 tablespoons wheat free soy sauce
3 teaspoons corn starch
2 tablespoons peanut or vegetable oil
1 medium white onion, cut into 1 inch pieces
2 bell peppers (green, red, yellow or orange or a combination)
cut into 1 inch pieces
1 (8-ounce) can water sliced water chestnuts in water, drained
1 (20-ounce) can pineapple chunks in juice, drained and juice
18 maraschino cherries, drained and patted dry
1 green onion, thinly sliced on the diagonal for garnish
- In a mixing bowl, toss the pork pieces
with the ginger, garlic and ¼ teaspoon crushed red pepper
flakes. Let set while preparing the rest of the ingredients.
- Prepare the sauce by mixing 1/4 cup of
the reserved pineapple juice with 6 tablespoons chicken stock,
the ketchup, sugar, vinegar, soy sauce and remaining 1/4 teaspoon
crushed red pepper flakes in a small mixing bowl.
- In another small bowl mix the remaining
3 tablespoons of chicken stock with the corn starch until well
- Heat a wok or large skillet over high
heat. Add the oil and swirl it to coat the sides and bottom of
the pan. Add the pork mixture and stir fry for 5 minutes or until
they are cooked through. Remove the pork from the pan to a plate
and set aside. Add the onions, peppers and sliced water chestnuts
and stir fry until crisp-tender, about 3 minutes. Add the sauce
mixture to the vegetables and cook, stirring until the sugar
dissolves and it comes to a boil. Add the cornstarch mixture,
the pork (along with any juices that have accumulated on the
plate), the pineapple chunks and the maraschino cherries. Cook
until everything is heated through and the sauce has thickened,
about 2 minutes.
- Garnish with sliced green onions and serve
with hot rice.
Makes 6 servings.
Recipe by Carol Kicinski of Simply...Gluten-free
Recipe and photograph provided courtesy
of Nationalcherries.com; through ECES, Inc., Electronic Color
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