This Sweet and Sour Chicken or Pork Recipe is everyone's favorite!
I made this a lot before my “food conversion”, and it was my “signature” dish when friends and family came over. Since I couldn’t find a good way to adapt the recipe, I didn’t make it for a long time. When I found out that beef tallow is a healthy cooking fat, and I learned a few more ways to tweak the recipe, I began making it again! Now I'm excited to finally share a real food version of this sweet and sour chicken or pork recipe! Keep in mind that the sauce is still pretty sweet, so it’s not a meal you'll want to have real often, but it’s a yummy treat once in a while, and much better for you than what you’d eat at an oriental restaurant.
Sweet and Sour Chicken or Pork Recipe
- Organic brown rice germinated rice, or I LOVE this rice these days. For an easy way to add extra flavor and nutrition, make the rice using homemade chicken broth for the liquid. (Which I make and keep on hand in the freezer or I also keep this shelf-stable broth on hand for when I'm in a pinch.)
- Chicken or pork cut into bite-sized pieces, about 3 pounds, more depending on how many you're feeding — don't have a good local source for safe meat? Check out this safe meat you can buy online.
Beer batter ingredients (or see the instructions below for an alternative batter):
- 1/4 cup cornmeal organic if possible
- 2 cups flour of your choice unbleached white or Einkorn flour
- Organic seasoned salt to taste – I used almost a Tablespoon. If you don't have that just sprinkle in some garlic powder, onion powder, sea salt, pepper, and paprika — about 1/2 teaspoon of each or more to your taste.
- One can of beer or 1 1/2 cup water but water is pretty blah, so you'll need extra seasoning.
- Beef tallow for frying if you can't find it locally, find a healthy source online for beef tallow (rendered beef fat) and healthy meats, and to see which items are on sale. (Find the smaller tub of beef tallow here.)
- Fruits and veggies of your choice: pineapple in its own juice see sauce ingredients below, green or other colored peppers cut into small pieces, onions, mushrooms, carrots julienned or sliced.
For the sweet and sour sauce:
- 4 – 8 ounce cans pineapple bits in natural juices so no corn syrup strain out the juice (about 1 cup) and reserve the pineapple
- 1 cup water use part broth if you have some handy
- 1 teaspoon sea salt
- 1/2 -1 teaspoon ground ginger to your taste
- 3 Tablespoons fermented soy sauce
- 5 Tablespoons organic corn starch organic to avoid the GMOs
- 1/3 cup palm or coconut sugar
- 6 Tablespoons organic raw apple cider vinegar or rice vinegar
- Prepare the rice according to directions. (Rice is so easy and fast to make in the pressure cooker.)
- As the meat is frying, prepare the sweet and sour sauce: Combine the ingredients in a medium saucepan. Heat until thick, stirring constantly. Add fruits and veggies of your choice and cook in the sauce until they're the consistency you like -- I like mine to still be a little crunchy. If you like yours softer, stir-fry them in some butter in a separate pan first before adding to the sauce.
- Put it all together: Spoon the sauce with the fruit or veggies over the cooked meat and rice and enjoy!
More you might like:
- More Chinese Recipes (For those of you who have missed Chinese food since switching to a more nourishing diet.)
- More about healthy fats/oils – scroll down and see if there’s any you’ve missed.
- Another post about adapting recipes along with a recipe for caramel corn. But since then, I’ve decided Kettle Corn is tastier, easier to make, and with less sugar, too!
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