SWEET AND SOUR PORK

INGREDIENTS serves 3-4

Pork Meatballs

• 1lb Natural ground pork

• 1 tsp toasted sesame oil

• 1 pasture egg

• 1 tsp ginger powder

• 1 tsp pink salt

• *1/4 onion (optional) 

• *2 garlic cloves grated (optional)

Sauce

• 1 cup frozen or fresh pineapple

• 1/2 red pepper

• 1/2 green pepper

• 1/2 onion

• 1/4 cup whole 30 ketchup or tomato paste

• 1/4 cup raw honey

• 1/3 cup coconut aminos

• 1 tbsp ACV

Coconut Cauliflower Rice

• 4 cups Cauliflower (1 12 oz bag)

• 1 cup unsweetened coconut flakes

• 1 tbsp coconut oil

• 6 tbsp coconut milk or cream (solids from can)

Garnish: 

Green onion & Sesame seeds

INSTRUCTIONS

Prep Time 10 min Cook Time 40 min

Preheat the oven to 375F. In a large bowl mix together all meatball ingredients with your hands. Using an ice cream scoop, tbsp or hands shape meat into 1-2 inch sized balls. Place them on a baking sheet lined with parchment paper + bake for 25-30 min.

While they bake make the sauce + rice.

Sauce: In a wok or skillet over medium heat add up to 1 tbsp coconut oil, chopped peppers and onions. Sautee for 2 min and add in all remaining sauce ingredients, mix thoroughly. Bring to a boil and reduce to a simmer for 8-10 min, stir occasionally. Set aside. 

While the sauce and meatballs are cooking prep the rice in a pot or skillet over medium heat. Add all rice ingredients, stir occasionally until soft and warm. Should prob take 5-8 min. Set aside.

Once meat balls are done, its time to plate! I like to add rice first, meatballs and then top with sauce. left overs can be stored in an air tight container for up to 5 days.

Mishi Tips:

If you have a garlic and onion intolerance (like me) you can omit. Try substituting onions with leeks and garlics with garlic oil.

Not a fan of peppers or have an intolerance you can use any veggies you like, such as broccoli, mushrooms and snap peas.

To cut the cook time in half bake the meatballs for 8-10 min on broil (500F).