This one skillet keto sweet and sour pork is incredibly delicious with the perfect balance of sweet and tangy flavors! Enjoy!
My entire family absolutely loves this keto sweet and sour pork. The first night I made it, my son had two servings, then packed some up for his lunch the next day. You can eat this dish as is, or you can serve it over some cauliflower rice.
Let’s talk about our main ingredients!
The main ingredients for this dish are pork, bell peppers, and onions. This is a simple list, but it makes for a delicious combination! For the pork, I used boneless pork chops; but you have some other great options for the pork you use to make this dish. You can use pork shoulder, either boneless or bone-in to make this dish. Another option is to use pork loin or pork tenderloin. Whatever cut of pork you use, you’ll want to cut it into bite sized pieces before cooking it. For the bell peppers, you can use any color or color combination to make this dish. I used a red and orange pepper because it’s what I had on hand, but you can use a green pepper or yellow pepper. I used a yellow onion to make this dish, but a white onion would also work well.
How do I make the sauce for this keto sweet and sour pork?
The sauce for this dish is incredibly easy to make and is incredibly delicious. It contains the perfect balance of sweet, tangy, and salty flavors. When this dish comes together and the sauce is combined with the pork and vegetables, it turns into a dish that is true comfort fooe! To make this sauce, we combine keto brown sugar with both apple cider vinegar and rice vinegar. I used the Swerve brand for my brown sugar. It contains zero calories and zero net carbs, and is incredibly similar in its sweetness level to regular brown sugar. We then add keto ketchup, tamari, and ground ginger to complete our sauce. You can use your favorite keto ketchup, or you can easily make homemade keto ketchup! The addition of xanthan gum thickens the sauce nicely while also keeping it low in carbs.
What are some ways I can serve this keto sweet and sour pork?
You have some awesome low carb options for serving this dish! It’s amazingly delicious served just as it is, and I can personally attest to that. You can serve this dish for lunch, brunch, or dinner. It’s also great to serve for everyday meals or for special occasion meals and all kinds of get togethers. Another great option is to serve your sweet and sour pork over some cauliflower rice. I’ve made cauliflower rice from a head of cauliflower and it’s easy to do. But I actually prefer the texture and convenience of using frozen cauliflower rice. You can cook your rice in a skillet or can microwave it. Both are quick and easy choices. For a fun change up, you could also serve this sweet and sour pork over shirataki noodles or hearts of palm pasta.
Need some more keto pork dishes? Here are a few I think you’ll enjoy!
Keto Pork Fried Cauliflower Rice
Sriracha Pork Egg Roll in a Bowl
Helpful Hints:
*You can use any color or color combination of bell peppers to make this dish.
*This dish reheats well either in the microwave or in a saucepan or skillet on the stovetop.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***What a friend we have in Jesus, all our sins and griefs to bear! What a privilege to carry everything to God in prayer!***
Keto Sweet and Sour Pork
This one skillet keto sweet and sour pork is incredibly delicious with the perfect balance of sweet and tangy flavors! Enjoy!
Ingredients
- 2 pounds boneless pork chops, cut into bite sized pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 bell peppers, cut into 1 inch pieces
- ½ large onion, chopped
- ⅓ cup brown sugar substitute (Swerve)
- ¼ cup apple cider vinegar
- ¼ cup rice vinegar
- 2 tablespoons keto ketchup
- 2 tablespoons tamari
- ½ teaspoon ground ginger
- ½ teaspoon xanthan gum
Instructions
1. Season pork pieces evenly with salt and pepper.
2. In a large skillet over medium high heat, saute pork in butter and olive oil 8-10 minutes, until cooked through.
3. Remove pork to a plate. Discard all but 2 tablespoons liquid from skillet.
4. Add peppers and onions to skillet. Saute over medium high heat 5-7 minutes, to desired crispness level.
5. While vegetables are cooking, to a small bowl add brown sugar, apple cider vinegar, rice vinegar, ketchup, tamari, and ginger. Whisk to combine.
6. Add sauce and pork to skillet. Stir to combine. Bring to a boil over medium high heat.
7. Sprinkle xanthan gum over mixture and stir in to combine. Simmer 2-3 minutes, until thickened.
8. Serve over cauliflower rice if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 124mgSodium: 863mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 30g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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