Soy-Free Sweet and Sour Pork

Ingredients

• about 450 g Pork tenderloin
• 1/2 cup Tapioca starch
• 1 cup Pineapple chunks
• 1 Bell peppers
• 1/2 Onion
• 1/4 cup Rice vinegar
• 1/4 cup Ketchup
• 2 tbsp Honey
• 1 tbsp Coconut aminos
• 1/2 tsp Ginger
• 2 cloves Garlic
• 1 cup Vegetable oil
• 4 cups Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of pork tenderloin into 2.54 cm cubes. Place the pork cubes in a bowl and toss them with the 1/2 cup of tapioca starch until evenly coated.
2. 2Pour the 1 cup of vegetable oil into a 30.48 cm skillet or wok. Heat the oil over medium-high heat to 175°C.
3. 3Carefully add the coated pork to the hot oil in batches, making sure not to overcrowd the skillet. Fry the pork for 3-5 minutes per batch, until it is golden brown and crispy. Use a slotted spoon to remove the pork from the skillet and place it on a plate lined with paper towels to drain. Set the cooked pork aside.
4. 4Add the 1 cup of pineapple chunks, 1 chopped bell pepper, and 1/2 chopped onion to the same skillet. Stir-fry the vegetables for 3-4 minutes, until they are tender-crisp. This means they should still have a slight bite.
5. 5While the vegetables are cooking, whisk together the 1/4 cup of rice vinegar, 1/4 cup of ketchup, 2 tbsp of honey, 1 tbsp of coconut aminos, 1/2 tsp of ginger, and 2 minced cloves of garlic in a small bowl. This is your sweet and sour sauce.
6. 6Pour the whisked sauce mixture over the vegetables in the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened slightly. It should coat the back of a spoon.
7. 7Return the fried pork to the skillet with the vegetables and sauce. Stir gently to coat all the pork pieces evenly with the thickened sauce. Cook for 1 minute more to heat the pork through.
8. 8Serve the soy-free sweet and sour pork immediately over the 4 cups of cooked rice.

Substitutions

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