Sweet and Sour Pork

Ingredients

• 1.5 lbs Pork shoulder, cut into 1-inch cubes
• 1/2 cup Tapioca starch
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 Eggs, beaten
• 1 cup Pineapple chunks, canned in juice (drain and reserve juice)
• 1 Green bell pepper, cut into 1-inch pieces
• 1 Red bell pepper, cut into 1-inch pieces
• 1/2 Onion, cut into 1-inch pieces
• 1/4 cup Rice vinegar
• 1/4 cup Coconut aminos
• 2 tbsp Tomato paste
• 1/2 cup Pineapple juice (reserved from can)
• 2 tbsp Honey
• 1/2 tsp Garlic powder
• 1/4 tsp Ginger powder
• 3 cups Avocado Oil (for frying)

Instructions

1. 1

   In a bowl, combine pork cubes with salt and pepper.

2. 2

   Dredge the pork in tapioca starch, then dip into the beaten eggs.

3. 3

   Heat avocado oil in a large skillet or wok over medium-high heat. Ensure the oil is hot enough for deep frying.

4. 4

   Fry the pork in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.

5. 5

   In a separate saucepan, whisk together rice vinegar, coconut aminos, tomato paste, pineapple juice, honey, garlic powder, and ginger powder.

6. 6

   Bring the sauce to a simmer, then reduce heat and cook for 5 minutes, or until slightly thickened.

7. 7

   Add the fried pork, pineapple chunks, green bell pepper, red bell pepper, and onion to the sauce.

8. 8

   Toss to coat everything evenly in the sweet and sour sauce.

9. 9

   Cook for another 2-3 minutes, or until the vegetables are slightly tender-crisp.

10. 10

    Serve immediately over rice or cauliflower rice for a complete gluten-free meal.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.