Sweet & Sour Pork

4 servings, each: 2.4 Net Carbs


  • 2 lb. lean boneless pork, chicken or shrimp, cut into serving size pieces use any protein source you like, but the analysis is based on pork)
  • 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 medium red bell pepper, in strips (about 150g)
  • 3/4-1 tsp. pineapple extract or flavoring (adjust for differences in taste between brands)
  • 1/2 cup white wine
  • 1 tsp. ground ginger
  • 1 1/2 tsp. Fiberfit
  • 1-2 Tbsp. fresh or canned jalapeno, habanera or chili peppers, minced (optional)
  • 1/8 tsp. ground cinnamon
  • 3 Tbsp. salsa


Season each piece of meat lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add meat; turn and cook until tender and cooked through; set aside and keep warm.

Add butter and red bell pepper to same skillet; cook just until pepper is crisp-tender. Reduce heat to medium-low. Stir in pineapple extract, jalapenos, wine, ginger, Fiberfit, and cinnamon. Add cooked meat back to the pan and simmer uncovered until liquid is reduced and thickened as desired.

This is a very tasty and satisfying main dish.

Per serving:

358 calories, 12g fat (4g saturated), 3.7g carbohydrates (1.3g fiber), 51g protein