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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 🙂
Recipe Card
Low Carb Paleo Sweet & Sour Pork
Ingredients
- ½ yellow pepper
- ½ red pepper
- ¼ carrot
- ½ onion
- 300g/10.5oz pork roast
- ½ tsp salt
- ½ tsp black pepper
- ½ tbsp coconut flour
- 3 tbsp olive oil
Sweet & Sour Sauce
- 2 tbsp tomato paste
- 2 tbsp coconut aminos
- 2 tbsp white vinegar
- ½ tsp granulated chicken stock (or fish stock like dashi)
- ⅛ tsp stevia powder
Instructions
- 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!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Marsha Tschopp
I made this and it was delicious! I had to make a couple changes. I used low-sodium soy sauce and seasoned rib-eye pork chops, hence I should have eliminated the salt in the pork seasoning.
That said, I loved it! Thanks for sharing!
Sarah
Could I use coconut sugar rather than stevia powder? If so, how much should I use? Thanks!
Mira
Hi Sarah, since I don't eat sugar I'm not too sure. But I would start at like 2 tbsp and add 1 tbsp at a time more after you taste test?
Barbara
Hi Mira
I cooked this today - wow!
I admit I didn't expect to find it so good! I tasted the sauce before I added it to the meat and veg, and had to tweak it a bit as I'd used rice wine vinegar and it was dominating a bit, as was the aminos. It still didn't taste great but better. Then I added the sauce to the saucepan and heated it through. The taste changed and it was very much like the sweet and sour I used to buy from the local restaurant.
Thank you so much. It is absolutely delicious! I'll be making it again and again!
Connie
Looks good, colorful, and fun! 10 net carbs wouldn't be difficult to work into a 20 carb day. Tgank you for a great idea! 🙂
Eliz~
Thank You! I miss Asian food doing Keto!
I have had PCOS for 38 years. Diagnosed at 13.
Just last week the new Dr I was forced to take told me PCOS was the chicken before the egg- who came first. She said I could have it because I was fat, or having it made me fat. She said no one could say for sure. I cried, I'm too old to be bullied. I'm fighting to get a new Dr.
My OB/GYN who retired totally got it. She said for me to lose 1 lb is like a person without PCOS losing 3 pounds. The non PCOS person loses easier. I always remember that when I feel like 5 pounds down in a month is too little.
Susanne W
Wonderfully easy recipe, but even better was the flavor. I used coconut oil for my pan. I did not have tomato paste, so I used puree. I did not have coconut aminos, so I added an equal amount of coconut flour. I forgot to add the broccoli, I had planned to use. I added fresh pineapple when I added the sauce to the pan. It added a bit more juice to the pan as the fruit warmed up.
Hélène Nicole
Again, better than the restaurant and so much healthier! No sugar!!!
Vanessa
It looks delicious and the recipe is simple!