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pineapple sweet & sour pork with coconut rice

Course dinner, Drinks
Cuisine Asian
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients

for the pineapple sweet & sour sauce:

  • 1 cup 100% pineapple juice
  • 1/3 cup brown sugar
  • 1/4 cup rice vinegar
  • 3 tbsps ketchup
  • 2 tbsps soy sauce

for the coconut rice:

  • 1 1/2 cups white rice
  • 1 15oz can coconut milk
  • 1 3/4 cup water
  • pinch of salt

for the veggies:

  • 1 tbsp coconut oil
  • 4 garlic cloves minced
  • 1 red or orange bell pepper; cored seeded, and diced
  • 1 red onion diced
  • 6 oz cherry tomatoes halved
  • healthy pinch salt and pepper

for the pork:

  • 1 1/2 lbs boneless pork loin roast
  • 1/4 cup coconut flour
  • healthy pinch salt and pepper
  • 2 tbsps coconut oil

Instructions

  1. Combine all ingredients for the pineapple sweet & sour sauce in a small saucepan. Bring to a boil over medium heat. Once boiling, reduce heat to low then simmer (with lid off) until the sauce has reduced in half and thickened, about 20-25 minutes.

  2. Combine all ingredients for the coconut rice in a medium saucepan. Bring to a boil over medium heat. Once boiling, reduce heat to low then cover and simmer until all the liquid has been absorbed, about 20 minutes.

  3. While the sauce and rice are cooking, sauté your veggies: Heat the one tablespoon of coconut oil in a large skillet over medium heat. Once the oil has melted, add the minced garlic, diced bell pepper, diced onions, and halved cherry tomatoes plus a healthy pinch of salt and pepper. Toss to coat the veggies in oil and spices then sauté until soft, about 8 minutes, stirring occasionally. Once veggies are cooked, remove them from the pan and set aside in a separate bowl.

  4. While the veggies are cooking, toss pork pieces together with salt, pepper, and coconut flour in a large bowl until well coated.
  5. Once the veggies are done sautéing, heat the remaining two tablespoons of coconut oil in the same skillet over medium heat. Once the oil has melted, add the pork pieces to the skillet, arranging them in one layer, then cook until the outsides are just starting to brown, about 5-7 minutes. Add thickened sweet & sour sauce from step one then toss to coat pork pieces. Let cook until the sauce thickens further and the pork is nice and crispy (with an internal temperature of 145F), about 6-8 minutes longer.
  6. Divide coconut rice, sautéed veggies, and sweet & sour pork between four bowls then enjoy!