Low Carb General Tso Pork
January 10, 2016
I love Chinese food and while this is not necessarily authentic it is tasty and fills the void. This isn’t the easiest recipe but it makes a large batch good for a couple days. Served with fried cauliflower rice it makes a great dinner.
- Prep: 30 mins
- Cook: 30 mins
2 tbs xylitol
Optional for Frying
1Marinate the pork strips with half the five spice and two eggs in a shallow bowl for 1-2 hours. Place pork rinds, Parmesan cheese and the other tsp five spice in a second bowl. “Bread” the strips with pork rind mixture and place coated strips on a cookie sheet. Let set for 5-10 mins.
2Heat frying oil (I use a deep fryer) to 375F. Fry pork in 2-3 batches for about 5-7 mins each batch until cooked through and crispy. Set aside. (Drain on paper towel)
3Prepare the sauce: Add all ingredients (except stevia) in a sauce pan and simmer for 5-10 mins until slightly reduced and thickened. Add stevia to taste until its sweet enough for your liking.
4In a large frying pan or wok, add 2 tbs oil (I use reserved pork fat, but coconut oil work work). Add onions, broccoli and chili peppers and fry until tender. Add pork and sauce. Stir fry for 2-3 mins and serve hot.