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I love Chinese Food! I mean really love it! I crave it some days like it was the air I breath! Well…my husband would say I am being a little dramatic when I take it that far but this should give you guys a good idea of the depth of my love, right? Though I could eat it almost everyday the takeout versions have always made me feel so extremely tired and sluggish right after I eat it. That is what has inspired me lately to find healthier ways to create some low carb, sugar-free versions that work well with my eating plan.
To start I cut up some boneless pork loin chops into about 1 inch pieces but it doesn’t have to be an exact measurement. You just want the pieces to be around the same size so they will cook evenly as you fry them. Nobody wants to bite into a piece of raw pork! Next, I simply toss the cubed meat into a mixture of Oat Fiber and my favorite seasonings like garlic powder, onion powder and salt. Please don’t confuse this coating with Oat Flour. Oat Fiber is a great low carb flour alternative which is high in fiber like flax. You can find a great deals on Oat Fiber through my affiliate stores here from IHerb or also in the THM Store here. Both brands are great but the THM is 100% gluten free.
After I have all my pork coated then I fry up the pork nuggets in coconut oil. These juicy pieces of pork are hard to resist once fried so if your like me you will have to keep little hands from grabbing for them. Don’t they look delicious? Make sure when you are frying your pork you don’t over crowd your skillet. You want them to fry and get evenly brown and fully cooked through.
Now, on to the sauce! Typically your sauces on Chinese Food are full of hidden carbs and sugars but not with this one! It is also great on chicken and beef. To make the sauce add in all your sauce ingredients to your pan on a medium high heat. The hardest part is waiting until it has reduced and thickened. That time will vary so just keep an eye on it as it cooks and stir it often. It will also thicken up as it cools off so don’t over cook it. You don’t want to make candy.
As your sauce thickens you can steam your broccoli and have it ready to toss together when the sauce is done. At this point it will go pretty quickly because after your sauce is reduced you just toss your fried pork, steamed broccoli in the sauce and serve. As I toss I usually add a few tablespoons at the time of the sauce and toss it real well. This way I don’t drown it in the sauce. I love my meat to be dripping with the gooey sticky sauce but my little guy and husband don’t so I do it lightly then add extra to my personal bowl! I know not every one will be as saucy as me, lol so this process will be strictly up to you and your family’s preference. Enjoy!
***You may also my like recipe: Chinese Cauliflower Fried Rice
Chinese Pork and Broccoli (Low Carb, Gluten Free, THM S)
- 1/3 cup of Pyure or Truvia ( or THM Super Sweet Blend)
- 1/3 cup of Rice Or Apple Cider Vinegar
- 4-5 Tbsp of Reduced Sugar Ketchup (or your homemade)
- 1 tsp Sesame Oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Ginger Juice or ground ginger
- 3-4 Tbsp of Bragg’s Liquid Amino’s or Soy Sauce
Pork and Broccoli
- 2 1/2 lbs of pork loin cubed
- 2 (12 oz) bags of frozen broccoli florets
- 1/3 cup of Oat Fiber
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp of salt
**Note: If not using Pyure or Truvia you can use this sweetener conversion chart to determine the equivalent of your brand.
Directions: In a bowl or plastic bag or bowl mix your Oat Fiber and seasoning together well. Once mixed start tossing in a few pieces of the cubed pork at a time and toss them to coat. I like to get all the pork tossed in the oat fiber before I start the frying process. I think saves times and avoids stopping and starting with the frying process. You can make your sauce before frying your meat so it will be ready or you can do them at the same time. For the sauce place all the ingredients into a pan on medium heat. Bring the sauce to a low boil stirring often while it reduces. You will know your sauce is ready when it is thicker and coats the back of a spoon. Steam your broccoli florets while your sauce is thickening also. Once all your components are ready add the meat and broccoli into a large mixing bowl. Begin adding your sauce a few tablespoons at a time as you toss until you have reached your desired sauciness (yes, that is a very technical term guys!). When serving I like to garnish this dish with toasted sesame seeds and green onions.