Sweet ‘n Sour Pork to go with your Cauli Pops

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Wow, I am totally and completely blown away by the response to yesterday’s recipe for Cauli Pops!
I hope you all do make them and that they became a firm favourite – thanks for sharing!

Here are some stats just from yesterday’s recipe – they might not seem that ‘wow’ to some people, but for me, this was a huge boost:

+200 new ‘Likes’ on Facebook
20 000 views
630 ‘Shares’ on Facebook

Yay! {Happy dance!}

When I made these cauli pops, they were actually a side dish to sweet ‘n sour pork, so here is the recipe for the pork – and they go really well together:

[recipe title=”Sweet ‘n Sour Pork {adapted from ‘500 Paleo Recipes’ by Dana Carpender}”
servings=”4″ time=”30mins” difficulty=”easy”]

You will need:

450g pork rashers {un-smoked}, cut into cubes
1/2 onion, chopped
1 green pepper, cut into chunks
1 small pineapple, cut into chunks
2 tbs soy sauce
2 tbs cider vinegar
1 tbs grated ginger
2 tbs coconut oil, divided

Start by prepping all the items, so they are ready to use.

Mix the pineapple, soy sauce, vinegar and ginger together in a small bowl and set aside.

Heat half the coconut oil in a large pot and stir-fry the pork until it’s cooked and slightly browned. Remove from the pot and set it aside.

Heat the rest of the coconut oil in the same pot and stir-fry the onion and green pepper. Cook on a medium heat until they start to brown.

Add the pork back to the pot, as well as the pineapple mixture.
This will de-glaze the pot and all those yummy bits stuck to the bottom of the pan will come loose and form part of the sauce.

Serve with a few cauli pops.

[/recipe]