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In a large bowl, combine pork rinds, ginger, onion powder, salt, and pepper. Mix well.
In a separate bowl, whisk the eggs together.
Cube pork into 1 inch cubes (even as possible makes for easier cooking), then dunk the pork in the egg and roll in the pork rind mixture. Place on a plate.
In a cast iron skillet, heat the oil over medium heat. Fry the pork in batches. About 2 minutes on each side (pork should not have any pink in the middle). Transfer to paper towel lined plate to absorb some oil.
Make the sauce: Heat a medium saucepan over high heat. Add all sauce ingredients to the saucepan. Stir frequently, allowing it to boil and thicken and to not burn.
Pour the sweet and sour sauce over cooked pork. Coat pork thoroughly and serve with cauliflower rice and optional steamed broccoli. Optional, sprinkle with sesame seeds and green scallions.