Thursday, October 24, 2013

Sweet and Sour Pork

I confess that I've never actually ordered Sweet and Sour anything when I've ordered Chinese food.  So this either tastes the same or better.  Definitely tastes better than what I imagine comes out of the kitchen of a Chinese restaurant, especially when you look at the nutritional data!  I couldn't find coconut aminos that the recipe calls for, so I used soy sauce.  The sauce didn't really set up as much as I thought it would, so maybe throwing a little more tapioca flour in would help thicken it.

Sweet and Sour Pork
adapted from A Girl Worth Saving

Battered Pork:
1 lb pork loin, cut into 1" pieces
1/4 cup tapioca flour
1/2 tsp sea salt
1 egg white
coconut oil for frying

1 small onion, diced
2 cloves garlic, diced
1 tbsp coconut oil
3 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp soy sauce (or coconut aminos)
1 cup broth
1/2 tsp sea salt
1/4 tsp black pepper
1 green bell pepper, diced
2 medium Roma tomatoes, diced
1 cup of diced pineapple

In a medium bowl, add the pork, egg white, tapioca flour, sea salt and mix until well combined.  Place the coconut oil in a skillet or wok and heat the oil to slightly splattering.  Drop in the pork and fry until golden brown.  Remove from the pan to a paper towel lined dish to drain the oil.  In the same pan, add coconut oil, diced onion and garlic.  Saute until the onions are translucent and add the broth, maple syrup, apple cider vinegar, coconut aminos and salt and pepper.  Bring the sauce to a boil and stir.  When the sauce has thickened, add pork, pineapple, tomatoes and bell pepper.  Mix to cover the ingredients with the sauce and simmer for 10 minutes until vegetables are crisp-tender.

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