Chinese food is back on the menu with this Easy Sweet and Sour Pork recipe! We use pork rinds to create the perfect crispy breading and five simple ingredients to make a low carb, sugar free sweet and sour sauce. What we love most about this recipe is how filling and flavorful it is. Make it tonight for dinner!
Low Carb Sweet And Sour Sauce
When it comes to most dishes, it’s the sauce that has all the hidden sugars and carbs, so why not make your own sauce at home! It can seem intimidating, but we have a fool proof low carb sweet and sour sauce using no sugar added ketchup! All it takes is some heat and patience to make this delicious sauce.
Our Favorite Keto Chinese Food!
Chinese food is one of those guilty pleasures we used to order in bulk on drunken nights or holidays where cooking wasn’t an option.We all have a special place for it, but stay away now that we are low carb/keto. Instead of shying away we should embrace the low carb options and cook at home! Some of our favorites include this sweet and sour pork, of course, but also our:
You don’t have to feel like you’re missing out, and cooking at home will get the entire family involved!
Low Carb, Easy Sweet And Sour Pork
If you’ve been craving Chinese food (just like us!), but can’t find a place that satisfies your low carb needs, you’re in luck! You can put on your pjs and whip up some homemade keto Chinese food tonight. Serve this easy sweet and sour pork recipe over cauliflower rice to soak up all the delicious sweet and sour sauce.
Don’t forget to check out Bacon Wrapped Pork Chops recipe!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Sweet And Sour Pork”
Easy Sweet And Sour Pork
Ingredients:
Pork
- 1.5 lbs pork tenderloin
- 2 cups ground pork rinds
- 1/2 tsp onion powder
- 1/2 tsp ground ginger
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 2 large eggs
- oil for frying (ghee/coconut oil/tallow)
Sweet and Sour Sauce
- 1/4 cup no sugar added ketchup
- 1/2 cup rice wine vinegar
- 1 tbsp soy sauce
- 3/4 tsp onion powder
- 15 drops liquid stevia
Instructions:
- In a large bowl, combine pork rinds, ginger, onion powder, salt, and pepper. Mix well.
- In a separate bowl, whisk the eggs together.
- Cube pork into 1 inch cubes (even as possible makes for easier cooking), then dunk the pork in the egg and roll in the pork rind mixture. Place on a plate.
- In a cast iron skillet, heat the oil over medium heat. Fry the pork in batches. About 2 minutes on each side (pork should not have any pink in the middle). Transfer to paper towel lined plate to absorb some oil.
- Make the sauce: Heat a medium saucepan over high heat. Add all sauce ingredients to the saucepan. Stir frequently, allowing it to boil and thicken and to not burn.
- Pour the sweet and sour sauce over cooked pork. Coat pork thoroughly and serve with cauliflower rice and optional steamed broccoli. Optional, sprinkle with sesame seeds and green scallions.
Notes
Net Carbs: 2.5g
Serving Size: 1/4th recipe plus sauce
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
So vinegary. It was so strong it made my eyes water. Will not be making again.
Taste like pure vinegar, didnt like it at all 2 thumbs down!!!
Sorry, the sauce just had way too much of a vinegar flavor.
Could these be baked? I’m not experienced in frying and would have to buy the oil
Can I use coconut flour instead of Pork Rind?
Are all the nutrition quantities for 1 serving or 4?
The nutrition info is for 1 serving.
Just wondering what type of Rice wine vinegar you are using. I have only found some with 5g of carbs in a TBSP. Thanks in advance for your response
I would look for a no sugar option. I use one from Nakano in the asian section and it says organic, no sugar. It has 0g carbs, so look for something like that.
You guys rock! I do not like Stevia in any way, shape or form…..what can I use in place of it, especially in your dessert recipes? I already use Swerve. Thanks!
We like liquid monk fruit from Lakanto or you can just use swerve or erythritol.
UNFORTUNATELY the first recipe said 1/2 cup ketchup and it ruined the sauce.
I am so so sorry about that!
HI,
Is this similar to General Tso’s chicken? If I use cicken and add spice to it maybe?
Thank you!
We made this last night and it was amazing! My husband and I both loved it!! We followed the recipe almost exactly – we did substitute chicken for pork because that’s what was thawed in the fridge. I also served it with sautéed onion and peppers just because I like them them and, like the chicken, they were in the fridge and needed to be used! So 5 stars from us. After reading the first comment I looked on my bottle of rice vinegar, and there are 0 carbs per serving. I guess there are different varieties.
If you don’t like ketchup, do you think tomato paste would work
The ketchup is just an ingredient in the sauce and you can’t really taste the ketchup. Maybe tomato paste would work but I am not sure.
No pork rinds aren’t avaible were I live…any suggestion for substitution?
And would the recipe work even if I’d use apple cider vinegar istead of rice vinegar (here always loaded with carbs)?
Thank you!
Not a big fan of pork. Is chicken good to use also?
Yup!
I made this recipe last night and the whole family loved it. Also had a little meat left over with no breading left, so my husband suggested that I season up the meat, and he’d just cook it the same way in the coconut oil. I used the same seasoning that was added to the pork rinds and these turned out yummy as well. This meal was a great hit!
I notice you guys use soy sauce a lot. I know Dr. Berg is very much against it because of the soybeans being GMO’s and a lot of other KETO nutritionist. Do y’all use it regularly and why?
Matt & Megha use it in their asian recipes. It isn’t a super big deal, but they also use liquid/coconut aminos to replace it sometimes. You can use either.
updownnile@yahoo.com
This looks amazing! One question-how much does it taste like ketchup? I can’t stand ketchup so am just wondering. I may try it anyway no matter how much it does.
Thanks for your great recipes and all the helpful info you two give!!
The sauce does not taste like ketchup, it just adds sweetness to the sauce. You can taste the sauce as you make it though and if you need to add less ketchup, that is an option.
Hello! In the video Matt says 1/4 cup of ketchup but the recipe says 1/2 cup. Which is correct? This one looks amazing! We love all of ypur guys recipes they always turn out so good! ?
So sorry about that. I fixed it. It is supposed to be 1/4 cup. Thanks for letting us know!