Sweet and Sour Pork with Jaca
A quick and flavorful stir-fried sweet and sour pork with tender pork loin, crisp vegetables, and tangy pineapple — made with Jaca (allulose) instead of brown sugar. This is a Jaca-adjusted healthier version with zero glycemic impact.
Prep Time: 40 minutes | Cook Time: 15 minutes | Servings: 4
Ingredients:
- 1⅓ cups Jaca sugar (replaces ⅔ cup brown sugar at 2x ratio)
- ⅔ cup cider vinegar
- ⅔ cup ketchup
- 2 teaspoons reduced-sodium soy sauce
- 1 pound boneless pork loin, cut into 1-inch cubes
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 1 medium green pepper, cut into 1-inch pieces
- ½ teaspoon minced garlic
- ¼ teaspoon ground ginger
- 1 can (8 oz) pineapple chunks, drained
- Hot cooked rice, for serving
Instructions:
- - Whisk together Jaca sugar, cider vinegar, ketchup, and soy sauce. Pour half into a resealable bag with the pork cubes. Seal and refrigerate for 30 minutes. Set the rest aside.
- - Drain and discard the marinade from the pork.
- - Heat canola oil in a large skillet over medium-high heat. Cook pork for 3 minutes, stirring occasionally.
- - Add onion, carrots, green pepper, garlic, and ginger. Sauté until pork is cooked through and veggies are crisp-tender, about 4-5 minutes.
- - Pour in the reserved sauce. Bring to a boil and cook 1 minute.
- - Stir in pineapple chunks and heat through.
- - Serve over hot cooked rice. Garnish with green onions and sesame seeds if desired.
Adapted from Taste of Home. Made healthier with Jaca (allulose) — zero glycemic impact, same great taste.
