Paleo Sweet and Sour Pork with Pineapple

Ingredients

• 1.5 lbs Pork Shoulder
• 2 cups Pineapple Chunks
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1/2 cup Cassava Flour
• 1/4 cup Coconut Aminos
• 3 tbsp Rice Vinegar
• 2 tbsp Honey
• 2 tbsp Tomato Paste
• 1/4 cup Avocado Oil

Instructions

1. 1Cut the 1.5 lbs Pork Shoulder into 1-inch cubes.
2. 2Place the 1-inch pork cubes in a bowl and sprinkle with 1/2 cup Cassava Flour. Toss until all the pork pieces are evenly coated.
3. 3In a separate medium bowl, whisk together the 1/4 cup Coconut Aminos, 3 tbsp Rice Vinegar, 2 tbsp Honey, and 2 tbsp Tomato Paste until well combined. This is your sauce.
4. 4Pour the 1/4 cup Avocado Oil into a large skillet or wok. Heat the oil over medium-high heat (approximately 375°F or 190°C) until it shimmers.
5. 5Carefully add the cassava flour-coated pork to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the pork for 5-7 minutes, turning occasionally, until it is golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove the cooked pork from the skillet and set aside on a plate lined with paper towels.
6. 6Add the 2 cups Pineapple Chunks, 1 Red Bell Pepper (cut into 1-inch pieces), and 1 Green Bell Pepper (cut into 1-inch pieces) to the same skillet. Stir-fry for 5 minutes until the vegetables are tender-crisp.
7. 7Return the cooked pork to the skillet with the vegetables. Pour the prepared sauce over everything. Stir gently and cook for 2-3 minutes, or until the sauce has thickened and coats the pork and vegetables.
8. 8Serve the Paleo Sweet and Sour Pork with Pineapple immediately.

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