Paleo Sweet and Sour Pork

Holy smokes.  It’s May already!  Mother’s Day is just around the corner and I will be phoning my parents on Sunday.  They have been married for 36 years and every year I phone my mom on Mother’s Day she thanks me and then hands the phone to my dad, claiming she couldn’t have done it (being a mother) without his help.  Now that is sharing the credit!  It is just how my mom is: generous, sharing, and easily the smartest person I know.  I find myself becoming more like her every day; and well, as horrifying as that would have sounded in my teens, now I embrace and look forward to the transformation!  I didn’t actually know anything as a teenager, I just thought I knew it all.

I won’t be sending a gift this year, because, I have no CLUE what to get them.  I suppose I could show up with some paleo sweet and sour pork, and maybe some spaghetti squash chow mein for dinner, and a good visit.  When my grandfather was alive he used to show up out of the blue and announce he was “taking us for a clean bite” which always meant Chinese food.  A buffet full of all you can eat: soy, gluten and MSG under red heat lamps, with pots of green tea and those perfect jello squares.  With all the preservatives, no wonder I always felt crappy after Grampa’s “clean bite”.

Whatever your plans for Mother’s day, I hope it’s a great one!  For all my people who are, or will-be mothers, have an amazing day!!  Enjoy this peppy Sean Haynes video.  Him and his husband have a handful of fun lip synchs on their Facebook page.

Paleo Sweet and Sour Pork

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• Author: Holley - www.ThePrimalDesire.com
• Yield: 3-4 servings 1x

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Description

Paleo Sweet and sour pork, no preservatives, grains or dairy, but super delicious!! Inspired by and adapted from PAM_1

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Ingredients

Scale 1x2x3x

• 1 pound pork cut into cubes
• 1 tsp salt
• 1/4 tsp honey
• 1 tsp coconut aminos
• 1 egg white
• 3 tbsp coconut oil for frying
• 2 tbsp. arrowroot powder
• 1 tbsp. coconut oil
• 3 stalks celery
• 1 medium red bell pepper
• 1 medium onion
• 1 cup water
• 1/4 tsp salt
• 1/4 cup honey
• 1/3 cup apple cider vinegar
• 1/4 cup paleo ketchup
• 1/2 tsp coconut aminos
• 1/4 fresh pineapple in chunks
• 2 tbsp tapioca starch

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Instructions

1. Place cubed pork in a bowl, add salt, honey, coconut amino, and egg white, mix well to coat and let sit, at least an hour, I left it over night.
2. Heat coconut oil in a large, saucepan or wok.
3. Sprinkle arrowroot powder over the pork and stir until coated, carefully drop into coconut oil and brown evenly (aprox 10 min), scoop out onto a paper towel and set aside.
4. Leave 1 tbsp. coconut oil in the pan and over medium heat stir fry in the celery, pepper, and onion, (all roughly chopped into bite size pieces). until tender crisp, set aside.
5. In the large saucepan or wok, combine salt, water, apple cider vinegar, paleo ketchup, honey, coconut amino, and pineapple chunks.
6. Bring to a boil and add in pork
7. Return to boil, and mix in tapioca starch , stirring so it doesn’t clump.
8. Boil for 3-4 minutes, and add in celery mixture, return to a boil and stir until well mixed, and everything is coated.

• Cuisine: Chinese