Sweet n Sour Pork with Cauliflower Fried Rice

Makes about 4 servings


1.5 lbs pork tenderloin (or pre-cut pork pieces if your store carries them)
2 cups ground pork rinds
1/2 tsp onion powder
1/2 tsp ground ginger
1/2 tsp Pink Himalayan Salt
1/2 tsp black pepper
2 large eggs
oil for frying (ghee/coconut oil/tallow, or lard)

1/4 cup No Sugar Added ketchup
1/2 cup rice wine vinegar
1 TBSP amino acids (soy sauce)
3/4 tsp onion powder
15 drops liquid Better Stevia


1. In a large container with a tightly-fitting lid, combine finely-ground pork rinds, ginger, onion powder, salt, and pepper. Mix well.
2. In a separate medium sized mixing bowl, whisk the eggs together.
3. Cube pork into 1 inch cubes (as evenly as possible) I purchase pre-cut into pieces which are not necessarily “even” but they still turn out great and saves a lot of time.
4. Dredge the pork in the beaten egg, you can dump a whole “batch” in at one time, coat well, let drain well before putting them into the pork rind mixture. Put the lid on the rinds, and shake until all pieces are coated. May need to do in a couple of batches to get them all coated well. Place on a plate in single layer.
5. In a cast iron skillet, heat the oil / lard over medium heat. Fry the pork in batches in single layers, about 2-3 minutes on each side (pork should not have any pink in the middle). Transfer to paper towel lined plate to absorb some oil. (I put onto a wire rack on a baking sheet and keep in a 250 degree oven until all pork is fried. The oil drains and pork stays hot).
6. Make the sauce: Heat a medium saucepan over medium heat. Add all sauce ingredients to the saucepan. Stir frequently, allowing it to boil and thicken and to not burn.
7. Pour the sweet and sour sauce over cooked pork. Coat pork thoroughly and serve with cauliflower rice. Optional, sprinkle with sesame seeds and green scallions.

Cauliflower Fried Rice: I use a small bag of pre-riced fresh cauliflower that can be steamed in the bag in the microwave. After it is steamed (3-4 minutes) in the microwave, I (carefully!) open the bag and dump it into a cast iron skillet that has about 1-2 TBSP of lard which has been heated to medium heat, and begin stirring until the rice begins to turns a bit brown. I add a couple of eggs into ours as it is being stirred around. You can also add scallions, and whatever other tidbits you would like in your fried rice, and can also add soy sauce for more flavor.

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Credit to KetoConnect for this recipe. I modified instructions slightly, but all ingredients are the same.

See Matt Make this: