What to do with a pork loin, rhubarb, and pineapple? Answer - sweet & sour pork - paleo style! I like the rhubarb because it both offers a sour flavor and acts as a thickening agent (thus, eliminating the need for cornstarch).
For the sauce:
- 1 to 1 1/2 cup rhubarb, chopped (1 cup was about 1 stalk)
- 1 cup mango, chopped (I used frozen mango)
- 1 cup pineapple, chopped (I used fresh, but canned would work as well (drained))
- 1 Tbs coconut aminos
- 1 Tbs clam sauce (other fish sauce would work as well, but this is the only thing I've been able to find without undesirable ingredients like sugar)
- 1 cup homemade chicken stock
For the stirfry:
- Coconut oil
- 1.5 pounds pork loin, cubed
- 3 Tbs Chinese 5-spice powder
- 1 onion, sliced or chopped
- 3 bell peppers (I had yellow and orange on hand), cubed
- 1 large clove garlic, minced
- 1 tsp or so ginger, minced (I keep mine in the freezer and grate it as needed)
- 1/4 cup pineapple, chopped
- Cut rhubarb, mango, and pineapple. Add to a saucepan with coconut aminos, clam sauce, and chicken stock. Bring to a boil and then simmer until rhubarb is melted. [Note: mine was still a little chunky, mostly from the mango, but I didn't want to go through the effort of making a puree (and dirtying more dishes). Once it was mixed with the pork and veggies, you couldn't tell the difference.]
- Meanwhile, cut pork into cubes.
- Heat wok or other large pan on medium to medium-high heat. Add coconut oil. Once heated, add pork loin. Season with 5-spice powder. Saute until just cooked through (you don't want to overcook the meat).
- Chop other veggies.
- Once pork is cooked, remove from the pan. Add onions to the pan and cook until translucent (you don't want to brown them).
- Add peppers, garlic, and ginger to the pan. Cook until peppers are crisp-tender.
- Add back cooked pork.
- Mix in sauce and coat pork and veggies. Sitr in pineapple. Allow to cook for another minute or two.
- Serve and enjoy. We ate this over a bed of fresh spinach and cauliflower rice.