Sweet & Sour Pork

Make the batter. Add Almond Flour (1/3 cup), Unflavored Protein Powder (2 Tbsp), and the Baking Powder (1 tsp) in a large bowl. Season with Salt (1/4 tsp) and mix well.

Add in the Eggland's Best Classic Egg (1) and Club Soda (2 Tbsp). Mix the ingredients well until you reach this pale, cake-like batter.

Heat your Oil (as needed) (I'm using coconut oil mixed with a few drops of sesame oil). If it sizzles when a few drops of batter hit it, it's ready. Dip a few of the Pork Loin Steak (1 lb) into the batter and drop it in the oil. Fry for 8-10 minutes, or until crispy and golden brown, before draining on a paper towel. Set aside.

For the sauce, place a saucepan over medium heat. Add in Rice Vinegar (1/3 cup), Sesame Oil (2 tsp), Tomato Sauce (4 Tbsp), Stevia (1/2 tsp), Butter (2 Tbsp), Simply Organic Garlic Powder (1 tsp), and Water (4 Tbsp). Mix well and bring to a boil.

Once boiling, turn the heat down and add Xanthan Gum (1/2 tsp) and Red Food Coloring (1 drop). Turn off the heat and set aside.

Over high heat, add Olive Oil (as needed) and wait for it to heat up. Add Green Bell Peppers (4 Tbsp) and Red Bell Peppers (4 Tbsp) and sear the vegetables. After several minutes, add the pork and sauce into it. Sprinkle the Sesame Seeds (2 tsp) and mix it together, then it's ready to serve.

Serve with Spring Onions (2).