If you are gluten free, Chinese food is something you will have to give up. It’s not easy to replicate either.
This recipe is not exactly like the takeout Chinese food you remember, but it’s pretty tasty, and relatively healthy. It’s easy to put together and doesn’t require a lot of ingredients. Here’s my version:
2 lb pork shoulder, boneless or bone in (bone in will give you more flavor)
One package frozen asian style vegetables
gluten free pasta
For the sauce:
- 1/3 cup gluten free soy sauce
- 1-3 cloves, garlic, minced
- 2 tablespoon brown sugar, packed
- 1 tablespoon chili sauce
- 1 tablespoon gluten free oyster sauce (see tips)
- 1 tablespoon freshly grated ginger or one tablespoon powdered ginger
- 1 teaspoon sesame oil
Put pork shoulder in a lined crockpot. Whisk together sauce ingredients and pour over pork shoulder. Cook on high one hour; reduce to low and cook an additional five hours, or until pork pulls away from the bone and is fork tender
Remove pork from crockpot and shred. Put back into sauce.
Cook frozen vegetables according to package directions. Pour over pork in crockpot, mix to incorporate. Keep warm while making the pasta
Make one serving of pasta for each person. Pour pork and vegetables with sauce over pasta and mix together.
- Bone in pork shoulder will give you more flavor, but boneless is fine
- You can find gluten free oyster sauce, as well as other sauces by Wok Mei here
- You can find gluten-free soy sauce in most supermarkets
- You want the pork to be falling off the bone, or to be fork tender and shred easily. Cooking time will depend on your crockpot
- You can make an entire box of pasta and mix it in with the pork. I want to control my portions so I made just enough of the pasta for one serving each. Gluten-free pasta does not keep well, so you might want to consider making just enough for each person, and make fresh for the next time.
My hubby gave this a thumbs up. What do you think? Let me know in the comments.