Sweet and Sour Pork

#antiinflammatory #cookingwithkids #cuttingpeppers #pork #sweetandsour May 11, 2020

Prepping meals is the best way to eat healthy, keep on track with your diet, and ensure that you will use the food in your fridge.

I prepped the food for dinner at lunch today so when the time comes all I have to do is cook.

I made sweet and sour pork today. Here is what you will need

1.5 pounds of lean pork loin cut into bite size chunks.

8oz of no salt or added sugar tomato sauce- can't have tomatoes? Use 4-6 ounces of veggie broth instead. (you may need to add additional arrowroot powder to pineapple juice to increase thickening.)

1/4 cup apple cider vinegar

2 TBLS Surkin Gold Brown sugar substitute

2 teaspoons coconut aminos

1/8 teaspoon garlic powder

1 20oz can pineapple in its own juices(separate the juice from the fruit. Reserve the juice)

2 peppers( 1 red, 1 green)

1 small onion

Trim the pork of fat, cut into chunks and cook over medium high heat(spray pan with avocado/olive oil spray)for 10 minutes or until brown. The smaller the pieces the less time to cook.

Add the next 5 ingredients, bring to a boil, cover and reduce heat to simmer for 15 minutes or until pork is tender.

In the pineapple juice reserve add 2 tablespoons of cornstarch or arrowroot powder, mix and set aside.

Add the pineapple, peppers and onions to skillet, cover and simmer 5 minutes.

Stir the pineapple juice/cornstarch into pork mixture. Cook Stirring constantly until thick and bubbly.

Serve over quinoa or brown rice, or on a bed of greens.

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Sweet and Sour Pork

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