Sweet and Sour Pork (Soy-Free)

Ingredients

• about 680 g Pork Tenderloin
• 1 cup Pineapple Chunks
• 2 medium Bell Peppers
• 1 medium Onion
• 1/2 cup Tapioca Starch
• 1 Egg
• 2 tbsp Avocado Oil
• 1/4 cup Tomato Paste
• 1/4 cup Apple Cider Vinegar
• 3 tbsp Honey
• 1 tbsp Coconut Aminos
• 1/4 cup Chicken Broth
• 4 cups Steamed Rice

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

Instructions

1. 1Cut the about 680 g Pork Tenderloin into 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/2 cup Tapioca Starch and the 1 Egg until smooth. Add the pork cubes to the bowl and toss until each piece is evenly coated.
3. 3Heat the 2 tbsp Avocado Oil in a large 30.48 cm skillet or wok over medium-high heat until it shimmers, about 175°C. Carefully add the coated pork cubes in a single layer, working in batches if necessary to avoid crowding the pan. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the pork from the skillet and set aside on a plate.
4. 4In the same skillet, add the 2 medium Bell Peppers (cut into 2.54 cm pieces) and the 1 medium Onion (cut into 2.54 cm pieces). Sauté for 5-7 minutes over medium-high heat until the vegetables are softened but still slightly crisp.
5. 5Add the 1 cup Pineapple Chunks, 1/4 cup Tomato Paste, 1/4 cup Apple Cider Vinegar, 3 tbsp Honey, 1 tbsp Coconut Aminos, and 1/4 cup Chicken Broth to the skillet with the vegetables. Stir everything together.
6. 6Bring the sauce to a simmer over medium heat and cook for 5-8 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. The sauce should be glossy.
7. 7Return the fried pork cubes to the skillet. Toss the pork in the thickened sauce for 1-2 minutes until heated through and well coated.
8. 8Serve the sweet and sour pork immediately over the 4 cups of Steamed Rice.

Substitutions

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