Last updated on November 21st, 2017 at 01:41 pm
Last Sunday was a huge cooking day for me as it was meal prep Sunday for this week. I had a busy week at work and didn’t really have time to make breakfast, lunch or dinners every day. I made myself a bunch of Asian recipes, which is very typical for me since I live in Japan, and worked on a soy-free and sugar-free sauce for a Paleo Sweet and Sour sauce!
The sweet and sour sauces here usually use either ketchup, corn starch or soy sauce to make it, but I wanted to try and make one without those ingredients. For this recipe, I didn’t feel the need to coat the pork pieces in a batter like my Keto Fried Chicken as I thought a bit of sprinkled coconut flour would do the trick and didn’t want to add more protein grams, fat or calories by pork rinds, parmesan or almond flour. I made a few batches of the sauce, first with some ketchup, less vinegar and so on, but the tomato paste was the best option because it was less carbs than the ketchup I had on hand. You can get some reduced sugar ketchup back in North America, but not in Japan so I just stuck with tomato paste and it tasted the same anyway so great!
A few weeks ago I went to bi-annual ceramics festival held here in Japan where artists from everywhere around Japan come and sell their pieces! This was one of the plates I bought and I am in LOVE! It’s so pretty and goes well with all of the food that I photograph on it! I also photographed my Roasted Vegetable Terrine on it a couple of weeks ago and it looked wonderful!
All in all, this was a great meal to prep and I was very proud of it! My Japanese boyfriend didn’t noticed it tasted any different from the real deal which means it was a huge success 🙂 If you want to try another Asian recipe that I have which is also paleo, you can try my Beef and Asparagus Stir-fry with lotus root!
Low Carb Paleo Sweet & Sour Pork
In a small bowl, mix the sweet and sour sauce.
Cut the peppers into 1 inch diamond shapes. Dice the onion into large pieces. Slice the carrot in half and slice it really thinly. Cut the pork roast into bite size pieces.
Sprinkle the salt, pepper and coconut flour all over the pork pieces.
Heat 2 tbsp of olive oil into a frying pan and add the pork pieces to it. Cook on all sides for 2-3 minutes. Take out of the frying pan and clean the pan with some kitchen paper.
Add 1 tbsp of olive oil to the same frying pan and add all of the veggies. Cook for a couple of minutes until somewhat tender, but still crunchy. Add the cooked pork and mix together. Pour the sweet and sour sauce all over and cook for a minute making sure the sauce has coated everything properly.
It's then ready to serve!