Sweet and Sour Pork

Make sure you cook this in a non-stick pan or you will end up with a big sticky mess. I have also made this with ginger marmalade and with crushed canned pineapple in lieu of orange marmalade and all are nice.

INGREDIENTS

1 pound thinly sliced pork

1 tablespoon GF low-sodium soy sauce

1 1/2 tablespoon orange marmalade, divided

1/2 tablespoon plus  2 teaspoons rice vinegar, divided

2 cloves garlic, pressed

1/4 teaspoon ground pepper

1/2 cup GF all-purpose flour

1/4 cup ketchup

2 teaspoons GF oyster sauce

1 teaspoon GF Worcestershire sauce

1 teaspoon honey or agave nectar

1 teaspoon brown sugar

1/4 teaspoon ground ginger

1 cup water

2 teaspoons corn starch

2 stalks celery, chopped

1 small onion, chopped

1 bell pepper, chopped

5 tablespoons vegetable oil, divided

DIRECTIONS

Mix together the sliced pork, soy sauce, 1/2 tablespoon of the marmalade, 1/2 tablespoon of the rice vinegar, garlic and pepper; place in refrigerator for 20 to 30 minutes.

In the meantime, mix together the ketchup, remainder of marmalade, oyster sauce, remainder of the rice vinegar, Worcestershire sauce, honey/agave nectar, brown sugar and ginger.

Mix together the water and cornstarch and mix well with the ketchup mixture; set aside.

Toss the pork mixture with the flour in a large re-sealable plastic bag.

Bring 3 tablespoons of the vegetable oil to high heat in a non-stick wok or large non-stick skillet.

Remove the pork pieces, shaking off any excess flour and fry until cooked through about 4-5 minutes depending on how thick you sliced the pork.

Remove from pan and place on a paper towel lined plate and set aside.

Bring the remainder of the oil to high heat in the same skillet and cook the vegetables until they are softened to desired doneness, I like mine a bit a la dente.

Add the cooked pork and pour the ketchup mixture over this.

Heat though until sauce starts to stick to the meat.

Serve on it's own or over cooked rice or cooked glass noodles.