#SweetAndSourPork #GlutenFreeSweetAndSour #DairyFreeSweetAndSourPork If strict Paleo* this will work - leave out sugar and add raw honey, leave out rice and use cauliflower Ingredients: 1 to 1 1/4 pounds of boneless pork loin chops or pork tenderloin, cut into thin strips (1/4 inch thick by 1/2 inch long) 1 (6 ounce) can of pineapple chunks in juice not syrup, rings will work but cut them into chunks 5 T of white balsamic vinegar or white wine vinegar 5 T of Tamari (fermented GF Soy Sauce) or coconut aminos 5 T of organic ketchup 4 T of raw or organic honey 4 T of pineapple juice 6 T of Extra Virgin Olive Oil (4 T for your marinade/ 2 T for your skillet or wok for cooking) 1/2 T of minced garlic 3/4 T fresh Ginger or 1/2 tsp of Ginger 3 - 4 medium carrots, peeled and chopped 5 green onions, trimmed and sliced 3 C of fresh snow peas, washed and trimmed of stems 3 tsp of turbinado sugar (omit if strict Paleo* - use another T of honey) Directions: Prepare your marinade/sauce. In a large glass bowl, combine your vinegar, Tamari, ketchup, honey, 4 T of olive oil, garlic, ginger, pineapple juice, and sugar. Cover and place in the refrigerator while slicing your pork. When you have finished slicing your pork, place it into the marinade. Let it sit in the refrigerator for at least an hour, 3 hours is good, more time is better up to overnight. When ready to cook your pork, get a deep cast iron skillet or a wok if you have one (what I used). Put 1 T of olive in and preheat your pan to medium - high heat. Take your pork out of the marinade using tongs and let the marinade drip back into the bowl and place you pork onto a plate. SAVE YOUR MARINADE. Put your pork into your pan and stirfry it for about 3 minutes, until it turns mostly opaque (grey cooked color). Remove your pork from the pan with a slotted spoon and put onto a plate or in a bowl. Rinse or wipe out your cooking pan - be careful it is hot. Now add your last tablespoon of olive oil into the pan and add your carrots and cook for about 2 minutes, now add the rest of your veggies, and cook another 4 minutes. NOW POUR YOUR MARINADE into the wok/skillet, add your pork and pineapple and cook for 2 - 3 more minutes or enough time to allow the pineapple to get warm. Serve over rice* or quinoa or cauliflower. Enjoy!!
Posted on: Tue, 25 Nov 2014 22:30:00 +0000
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