Sweet and Sour Pork Paleo Style

One of my family's favorite meals is "Sweet and Pork".  Here is a link to my original recipe (from Better Homes & Garden Cookbook).  I tweaked it a bit and it does need to be tweaked some more, but not bad for my first attempt.

Sweet and Sour Pork

1 8 oz can pineapple chunks (save juice)

1/3 cup maple syrup

¼ cup vinegar (I used Apple Cider, but should have stuck with white)

2 TBSP Tapioca Flour (not technically Paleo, but does not have the evils of grans)

2 TBSP Paleo Soy Sauce (Didn't have the ingredients for this Paleo Soy Sauce)

1 tsp chicken bouillon granules I tried a little bit of turkey stock with salt, but next time I think I will substitue the water added to the juice in directions below with chicken stock plus a little extra salt)

1 beaten egg

¼ cup tapioca flour

¼ cup almond flour (I did a mixture of almond w/coconut but think I will stick to just almond)

¼ cup water

1/8 tsp black pepper

1 lb pork, ¾” cubes (can use chicken instead)

1 TBSP coconut oil

2 medium carrots sliced

2 cloves garlic, minced

1 green pepper, ½ “

2 cups grated cauliflower (which I add bit of water and steamed in the microwave)

For sauce, drain pineapple, reserving juice. Add water chicken stock to reserved juice to equal 1 ½ cups. Stir in maple syrup, vinegar, 2 TBSP tapioca flour, paleo soy sauce and bouillon granules; set sauce aside.

For batter, in a bowl combine egg, the ¼ cup tapioca flour, almond flour, water, and pepper. Stir till smooth. Dip pork cubes into batter. Fry one-third at a time in the hot lard or coconut oil (may want refined if you don't want the coconut flavor) for 4 to 5 minutes or till pork is no longer pink and batter golden. Drain on paper towels.

Preheat wok or large skillet over high heat; add the 1 TBSP coconut oil (Add more oil as necessary during cooking). Stir-fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir-fry for 1 to 2 minutes or till crisp-tender. Push from center of wok.

Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over grated cauliflower. Makes 4 servings.