Sweet & Sour Pork w Rice or Cauliflower Rice
Sweet and sour pork is one of the best Chinese dishes out there, however, not necessarily the healthiest of options if it's deep fried. This lightly pan fried option, dusted in five spice powder is not only delicious but a healthier option, especially if its served on cauliflower rice! Please note, the recipe doesn't include instructions on what you decide to serve it with.
Author: Wick Nixon
- 500g pork pieces, cut into small pieces (about 2 cm)
- 2 T flour (rice flour if GF)
- 2 t five spice
- a good grinding of salt and pepper
- 3 T oil (or more as required for cooking the pork)
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 large stalk of celery, finely chopped
- 1 large carrot, cut into small pieces
- 1 ½ c chicken stock
- 430g can pineapple pieces
- 1 T Worcestershire sauce
- 2 T tomato paste
- 2 T coconut sugar
- 2 T apple cider vinegar
- 1 red or green capsicum, cut into small pieces
- To make the sweet and sour pork, coat pork pieces in combined flour, five spice + salt and pepper. Dust off any extra.
- Heat 2 T of oil in a heavy based fry pan over medium heat. Add pork and cook in batches until browned, turning over to cook all sides. Remove and cook rest.
- In a large pot, add rest of the oil and cook onion, garlic and celery for 5 minutes until soft. Add carrot, pork, chicken stock, pineapple with juice, Worcestershire sauce, tomato paste, coconut sugar and apple cider vinegar.
- Bring to the boil and turn down to simmer. Cook for 15 minutes or until the pork is cooked through. In the last 5 minutes, add the red or green pepper.
- Serve hot on white or brown rice, or cauliflower rice - see recipe HERE for Cauliflower & Broccoli Rice.
For other delicious recipes for the whole family for breakfast, lunch, dinner, snacks, desserts and sweet treats, check out the RECIPES section.
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