Gluten Free Chinese Pork (Slow Cooker Option)

Whether you enjoy gluten free¬†Chinese¬†pork flavored with sweet and sour or sweet and spicy sauce, this is an easy full-flavor dish. Choose the quick stovetop method or use a slow cooker. Either way, it is truly delicious. You’ll never need¬†gluten free Chinese take out again.

Gluten Free Chinese Pork (Slow Cooker Option)

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: Makes 8 servings

Gluten Free Chinese Pork (Slow Cooker Option)

Whether you enjoy sweet and sour or sweet and spicy, you can whip this gluten free Chinese pork up with little effort.


  • 1 cup neutral-flavored cooking oil, for frying¬†(optional)
  • 2 pounds pork (pork chops, roast, etc.), cut into 3/4 to 1-inch cubes (or chicken)
  • 1 large egg, at room temperature, beaten (optional)
  • 1/2 cup cornstarch (or potato starch or rice flour)¬†(optional)
  • 15 ounces gluten free¬†sweet red chili sauce (Thai Kitchen¬ģ or House of Tsang¬ģ) or sweet & sour sauce (La Choy¬ģ) (or Mild Sweet Red Chili Sauce Recipe)
  • 15 ounces pineapple, cut into chunks
  • 1 red bell peppers, cut into chunks
  • 2 carrots, cut into chunks
  • 1 tablespoon gluten free¬†tamari or soy sauce¬†(San-J) (or coconut aminos)
  • 1/2 teaspoon hot red chili oil, or to taste
  • 4 - 6 cups cooked white rice (preferably jasmine)
  • Cilantro, for garnish (optional)


    To Bread and Fry the Chicken or Pork (Optional):
  1. If you choose to bread the pork, preheat the oil in a deep pot or Dutch oven over medium-high heat.
  2. If you prefer to have a thick crust on the pork/chicken, add the beaten egg to a bowl as well as the pork/chicken pieces. Coat pork/chicken thoroughly; remove using a slotted spoon.
  3. Add the cornstarch and pork to a ziplock bag or paper bag and shake to coat. Remove the pork/chicken and shake off excess flour; transfer to a plate.
  4. Working in batches, add the pork pieces and fry until they are golden brown.
  5. Remove from the pork from the oil using a slotted spoon. Allow any excess oil to drip back into the pan. Transfer to a paper towel-lined plate.
  6. To Cook on Stovetop:
  7. Add the remaining ingredients a medium saucepan. Add the pork/chicken and cook over medium heat for 45 minutes or until tender.
  8. To Cook in Slow Cooker:
  9. Add the remaining ingredients and pork/chicken to a slow cooker and cook on low for 6 to 6-1/2 hours.
  10. Serve over rice and garnish with cilantro.



If you prefer to tone down the sweetness and make this dish a little more savory, replace the pineapple with one yellow onion cut into chunks and the red bell pepper with green bell pepper.

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