Here is what you'll need:
Ingredients: serves 4
1/3 cup almond flour
2 tablespoons unflavoured protein powder (low carb)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2-3 tablespoons sparkling water chilled
1 pound/450g pork steak sliced into cubes
2 teaspoons sesame oil
1/4 cup green pepper diced
1/4 cup red pepper diced
Keto Sweet and Sour Sauce:
1/3 cup of Rice Wine Vinegar
1/2 teaspoon stevia
1/4 cup of Sugar-Free Tomato Sauce
1/4 cup of Water
1 teaspoon of Garlic Powder
1/2 teaspoon of Xanthan Gum
1-2 drops Red Food Colouring, optional
2 spring onions/scallions thinly sliced
2 teaspoons sesame seeds
So firstly were going to make the batter, into a large bowl add the almond flour along with unflavoured protein powder and baking powder. Season with salt and mix well. Next add in the chilled sparkling water, now this is the key to any crispy batter - bubbles and air. If you use normal water you won’t get the same results so trust me, using the carbonated water. Mix the ingredients well and you’re after this pale cake like batter.
Now obviously I’m using diced pork but you can also use chicken as well, just cut it into large cubes and place in the batter. You’ll get the best result if you dip the meat in just before placing in the oil to fry it. So I’m frying in coconut oil with a few drops of sesame oil, the oil is ready to fry when you place in a small amount of batter and it starts to fry gentle. Place in the pork carefully and fry in batches, don’t over crowd the pot. Depending on the size, you’ll need to deep fry them for around 8-10 minutes and turning them occasionally. Once cooked they will be crispy and golden brown. Drain on paper towel and leave aside.
For the sticky red sauce, into a saucepan over a medium heat add in rice wine vinegar with a few drops of sesame oil. The add in sugar free tomato sauce and some stevia sugar. Place in some butter which will give the sauce a glossy finish along with water. Mix this well and bring to the boil, turn the heat down and then add in some xanthum gum which will thicken the sauce and something I hate using but this sauce needs it, is a drop or two of red food dye just to give the sauce that deep red colour. Turn the heat off and set aside.
For the vegetables over a high heat, add olive oil and diced green and red peppers or capsicums. You want some sear marks on the vegetables so really get that heat into the pan. After several minutes add the fried pork back in, pour over the red sauce and sprinkle with sesame seeds. Mix everything together well and youre ready to serve. I garnish with fresh spring onions over the top just to give it back some freshness, this doesn’t take long to do but you are cooking 3 things at one time so prep the food and prepare you and the kitchen well.
The pork is so tender and juicy, that sauce sticky sweet and tangy and the vegetable with those char marks taste wonderful.
Calories: 314kcal | Carbohydrates: 8g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 456mg | Potassium: 634mg | Fiber: 4g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 22.6mg | Calcium: 135mg | Iron: 2.8mg