Servings: 4 servings
Calories: 386kcal
Ingredients
- 500 g pork shoulder cut into chunks
- 1 cup almond flour
- 2 tbsp glucomannan powder
- 2 large eggs beaten
- Avocado oil for frying
- 1 red bell pepper chunked
- 1 green bell pepper chunked
- 1/2 cup fresh pineapple small chunks (in moderation)
- 3 tbsp rice vinegar
- 3 tbsp allulose or preferred keto sweetener
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tsp glucomannan powder mixed with 2 tbsp water
Instructions
- Whisk together almond flour and the 2 tbsp glucomannan powder. Dip pork chunks in beaten egg, then coat in the almond flour mixture.
- Heat 1 inch of avocado oil in a pot to 350F (175C). Fry the pork in batches for 4-5 minutes until golden and cooked through. Drain on a rack.
- In a wok, stir-fry the bell peppers over high heat for 2 minutes until just tender.
- Add rice vinegar, allulose, tomato paste, and soy sauce. Bring to a simmer.
- Stir in the glucomannan slurry and simmer 1-2 minutes until thickened.
- Add the pineapple and toss briefly to warm through.
- Toss the fried pork in the sauce just before serving.
Notes
Chef's Tip: Keep the pineapple to a small, measured amount and add it right at the end - it brings the classic flavor without pushing the carbs too high. Keto Swaps: almond flour and glucomannan replace the wheat batter and cornstarch thickener, and allulose replaces sugar in the sauce.
Nutrition
Calories: 386kcal | Protein: 24g | Fat: 24g | Fiber: 3g
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About This Dish
This takeout counter staple lives and dies by the crunch — crispy pork holding its texture under a glossy, tangy-sweet sauce studded with bell pepper.
Almond flour and glucomannan replace the wheat batter and cornstarch thickener, and keeping the pineapple to a small, measured amount brings the classic flavor without pushing the carbs too high.