‘When I was young, my family would occasionally order sweet and sour pork from our local Chinese take-away. I loved the puffy pieces of pork, drenched in the sweet and sour sauce. This version is just like the real thing and is an excellent substitute while treating SIBO.’ Rebecca Coomes
Classification: Phase 1 – Semi Restricted, GF, DF
- 500g pork fillet, cubed
- 1 tsp sichuan pepper
- 1 tsp salt
- 2 tbs coconut oil
- 2 cm ginger, grated
- 2 celery stalks, diced
- 1 red capsicum, cubed
- ½ cup fresh pineapple, cubed
- 4 spring onions, green part only, sliced
- 1 ½ tbs apple cider vinegar
- 1 tsp honey
- 2 tsp tomato paste
- 2 tbs coconut aminos
- Salt and pepper for seasoning
Sprinkle the sichuan pepper and salt over the pork. Heat a large wok over a high heat. Melt 1 tablespoon of coconut oil in the wok, then add the pork pieces in batches, stir frying them until just cooked through. Remove from the wok and set aside. Repeat until all pieces have been cooked.
Add 1 tablespoon of coconut oil to the wok, then add the ginger and celery. Stir fry for 1 minute, then add the capsicum and stir fry for 1 minute. Add in the spring onions and pineapple and stir through. Add the apple cider vinegar, honey, tomato paste and coconut aminos. Stir-fry until bubbling.
Return the pork to the wok and stir-fry until heated through. Taste and season with salt and pepper accordingly.
Divide between 4 bowls and enjoy immediately.
Note: If you can tolerate rice, add ½ cup cooked basmati rice per serve.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.