In a small bowl, prepare the sweet and sour sauce by mixing tomato puree, coconut aminos or tamari sauce, rice vinegar, chicken bouillon powder, and low-carb sweetener. Taste for sweetness and add more sweetener if needed. Set aside.
Sprinkle salt, pepper, and almond flour evenly over the pork roast cubes. Toss to coat.
Heat 2 tablespoon of avocado oil in a frying pan over medium-high heat and add the seasoned pork roast cubes. Cook on all sides for 5-6 minutes until browned. Remove the pork from the pan and reserve.
Add 1 tablespoon of oil and all the vegetables to the same pan. Cook for 5 minutes until they are crisp-tender.
Add the cooked pork back into the pan and stir everything together.
Pour the sauce over the mixture and cook for a minute or two, ensuring the sauce thoroughly coats the ingredients.
Sprinkle freshly sliced scallions, if using, and serve.
Notes
*All nutritional data are estimates only based on the products I used.*Servings: 2, Serving Size: 6 ounces, Net Carbs Per Serving: 7g, Amounts per Serving-