My family all had Chinese food on Mother’s Day, but unfortunately I was unable to partake of the deliciousness because of all the gluten, soy, and sugar. In an attempt to satisfy my craving, I remembered my mom used to make this pork recipe all the time growing up. She always accommodated my sister and I’s unusual requests to customize it to our liking. My sister wanted no sauce, just the meat and pineapple and I always wanted no peppers and extra meat. Tonight I took on the task of recreating her recipe as originally intended.
Granny Bunny’s Sweet & Sour Pork Recipe:
1 1/2 Pounds of Boneless Pork Chops (Cut Into Bite Sized Pieces)
2 Tablespoons of Olive Oil
1/4 Teaspoon of Sea Salt
1/2 Cup of Chicken Bone Broth
Combine the chicken, salt, and olive oil in a deep saute pan. On medium high heat, cook the pork until brown. Lower heat to simmer and add the bone broth. Cover and cook for 20 minutes. While the pork is simmering, prepare the sauce.
Granny Bunny’s Sweet & Sour Sauce Recipe:
20 Ounce Can of Pineapple Tidbits
2 Green Peppers (Finely Diced)
6 Ounces of Pineapple Juice
1/2 Cup of Coconut Sugar
1/2 Cup of Coconut Vinegar
2 Tablespoons of Coconut Aminos
4 Tablespoons of Arrowroot Starch
4 Tablespoons of Ketchup
Salt & Pepper
Sesame Seeds (Optional for Garnishing)
In a large microwaveable bowl, drain the juice from the pineapple tidbits and set pineapple aside. Add the additional can of pineapple juice, coconut sugar, coconut vinegar, coconut aminos, and arrowroot starch to the bowl. Whisk until combined. Microwave on high for 4-8 minutes, checking every two minutes and whisking until thoroughly combined. The desired texture should resemble an almost pudding like consistency.
Once the pork is done, drain the juice from the meat and return to the burner on low. Add the sauce mixture into the deep saute pan and stir in the pineapple tidbits and green peppers. Add the ketchup and salt and pepper to desired taste. Sometimes the sauce may be too thick or too thin. If too thick, add more pineapple juice to get your desired consistency. If too thin, add more arrowroot starch starting with 1 tablespoon at a time.
I like to serve my pork over brown rice or cauli-rice and garnish with sesame seeds.