Gluten Free Easy Moo Shu Pork

 

 

 


Gluten Free Moo Shu Pork
 
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Gluten Free Moo Shu Pork
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 organic pork tenderloin, cut into very thin strips
  • ½ bottle of (8 oz) Sun Luck Plum Sauce - gluten free
  • Mission Corn Tortillas - gluten free
  • salt and pepper
  • 5 green onions, thinly sliced
  • ½ of small organic green cabbage, very thinly sliced
  • 3 to 4 medium carrots, cut into matchsticks
  • 2 tablespoons oil
Instructions
  1. Season the pork with salt and pepper. Heat a large pan to medium heat. Add oil, pork and green onions. Cook for few minutes until no longer pink. Add the cabbage, carrots and sauce. Cook for a couple minutes. Transfer to a bowl.
  2. Stack the tortillas on a plate and cover loosely with plastic wrap and microwave for 15 to 20 seconds.
  3. Spoon pork onto tortillas and roll them up. Serve
Notes
You can add more sauce if you want. This sauce is very sweet.

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Gluten Free Crispy Pork Belly

 

 

 

Gluten Free Crispy Pork Belly
 
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Gluten Free Crispy Pork Belly
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 pounds or more pork belly (got mine from Costco
  • ¼ cup vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon McCormick Ground Coriander - gluten free
  • 1 tablespoon McCormick Paprika - gluten free
  • 1½ teaspoons McCormick Onion Salt - gluten free
  • 1 teaspoon McCormick Chili Powder - gluten free
  • 1 tablespoon dried thyme
Instructions
  1. Preheat oven to 450 degrees F.
  2. Rinse pork belly with cold water and pat dry with paper towels. In a small bowl, combine all the seasonings including the vegetable oil. Rub the pork all over and line them on a roasting pan.
  3. Roast for 20 minutes then lower the temperature to 350 degrees F. and cook for 1 hour. If the skin is not crispy, broil for few minutes. Watch carefully so it doesn't burn. Let it rest for 5 minutes before serving. Yum!
Notes
You can also let it marinate for 1 hour before cooking.

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Gluten Free Chicken and Pork Asian Stew

 

 

 

Gluten Free Chicken and Pork Asian Stew
 
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Gluten Free Chicken and Pork Asian Stew
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1½ pounds pork belly, cut into big chunks
  • 1½ pounds chicken breast or thighs, cut into big chunks
  • 1 head garlic, peeled and crushed
  • 1 large onion, sliced
  • 1 lemon, juiced
  • 5 bay leaves
  • ⅓ cup San J Soy Sauce - gluten free
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • ½ cup frozen green peas
Instructions
  1. Boil the pork for few minutes and drain. Season pork and chicken with salt and pepper.
  2. Heat a Dutch oven to medium high heat and add oil. Saute garlic and onion until soft. Remove onion and garlic to a plate. Brown the pork and chicken about 7 to 8 minutes then return the onion and stir. Add the soy sauce, bay leaves, lemon juice, water and season with salt and pepper.
  3. Simmer for 1½ hours until tender and sauce thickened. Add the green peas at the end and simmer for 3 to 5 minutes more.
  4. Serve with rice.

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Gluten Free Pork Tenderloin with Apple Salad

 

 

 

Gluten Free Pork Tenderloin with Apple Salad
 
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Gluten Free Pork Tenderloin with Apple Salad
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 pork tenderloins
  • 1 teaspoon McCormick ground cumin - gluten free
  • 1 teaspoon McCormick ground garlic - gluten free
  • 1 teaspoon McCormick ground coriander - gluten free
  • 3 tablespoons fresh oregano - minced
  • salt and pepper
  • olive oil
  • SALAD
  • 1 granny smith apple, julienne
  • 1 cup shredded green cabbage
  • 1 lemon, juiced
  • ⅓ cup walnuts, toasted and chopped
  • ¼ cup grapeseed oil - naturally gluten free
  • olive oil
  • 1 teaspoon sugar
  • 3 garlic cloves, roasted
  • salt and pepper
Instructions
  1. Pat dry the tenderloin and place in a large bowl.
  2. Combine all the seasoning and season the pork on all sides. Cover and marinate for 3 hours in the fridge.
  3. Preheat oven to 450 degrees F.
  4. Heat an oven proof pan to medium high heat then add a splash of olive oil. Sear the tenderloins on all sides for 10 minutes. Transfer tenderloins into the oven and roast for 20 minutes. Let stand for 5 minutes before slicing.
  5. Meanwhile, wrap the garlic cloves in a aluminum foil and roast for 30 minutes. When done squeeze out the roasted garlic and mash with a fork. Combine all the other salad ingredients in a large bowl. In another small bowl, whisk together the lemon juice, grapeseed oil, sugar, roasted garlic, splash of olive oil and season with salt and pepper. Top salad with roasted walnuts. Serve tenderloins with the apple-cabbage salad.

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Gluten Free Classic BBQ Baby Back Ribs

 

 

 

Gluten Free Classic BBQ Baby Back Ribs
 
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Gluten Free Classic BBQ Baby Back Ribs
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 racks baby back ribs
  • Sweet Baby Ray's BBQ Sauce - gluten free
  • 1 tablespoon McCormick Ground Paprika - gluten free
  • 2 teaspoons McCormick Garlic Powder - gluten free
  • 2 teaspoons Spicely Organic Chili Powder Seasoning - gluten free
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon McCormick Ground Cumin - gluten free
  • 1 tablespoon kosher salt
Instructions
  1. Remove membrane from the ribs and pat dry. In a small bowl, combine the salt, pepper, paprika, chili powder, garlic powder and cumin. Gently rub the seasoning on both sides of the ribs, and wrap them on 2 layers of heavy duty aluminum foil. Let it sit for about 30 minutes to 4 hours in the fridge.
  2. When ready to cook, take the ribs out of the fridge and let it sit in room temperature for 30 minutes before cooking.Preheat oven to 300 degrees F. Place the ribs on a large rimmed baking dish. Bake for 1 and 15 minutes. Remove from the foil and brush generously with bbq sauce.
  3. Preheat grill to medium high heat and grill the ribs for about 15 to 20 minutes per side brushing with more bbq sauce. Serve with your favorite side dish.

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