Sweet and Sour Heart and Liver

Ayep.  Found my new favorite 30-Minute Weekday Meal.  And before you get oh-so-totally-grossed-out, rest assured that you can use ANY ground meat–beef, pork, chicken, turkey…WHATEVER!–for this recipe.  I used a combo of ground beef liver and heart because packs of it were on sale at Whole Foods (who knew?) and I was totally like, “OMG!  I love heart!  And liver!  And now they’re together??!!  (**Mind Blown**)

But really, use any ground meat.  I just really, really want you to try this.  It’s awesome and easy and you have no excuses.  Admittedly, it’s not the most photogenic recipe ever, so Ross can vouch for its deliciousness.

INGREDIENTS

3 Thick Slices Bacon, diced

2 lbs Ground Meat of Choice (mine was a 50/50 mix of ground heart and liver)

12 oz can Pineapple, drained (unsweetened, packed in water)

1 Jalapeno, chopped

1 Medium Onion, diced

1 Yellow or Red Bell Pepper, diced

2 Garlic Cloves, minced

1 c Chicken Broth

2 T Arrowroot Powder, dissolved in 2 T Water

1/3 c Rice Vinegar

1/4 c Coconut Aminos

1/4 c Honey

1 T Grated Fresh Ginger

1/4 c Pineapple Water (reserved from can)

INSTRUCTIONS

Begin making the sauce.  In a saucepan, heat a bit of coconut oil over medium-high.  Add ONE garlic clove and the grated ginger, sauteeing until browned and fragrant.  Add the chicken stock, vinegar, pineapple water, and coconut aminos and bring to a boil.  Lower the heat to medium and add the honey and arrowroot paste, whisking to combine everything well.  Allow to thicken, then reduce heat to low, cover, and simmer while you prep the meat.

In a large pot or skillet, saute the bacon in a bit of oil over medium-high until brown and crisp.  Set aside, reserving the grease in the pan.  Add ONE of the garlic cloves, jalapeno, onion, and bell pepper.  When the onions are translucent, add the ground meat.  Brown the meat, adding salt and pepper to taste.  When the meat is browned, add the pineapple chunks, stirring to combine.

Pour the sauce over the meat mixture and combine well.  Cover, reduce heat to medium-low, and allow to simmer for at least 10 minutes or until ready to serve.

Serve over spaghetti squash, cauliflower rice, on its own, etc.

Enjoy!

Related Post

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

6 Comments on Sweet and Sour Heart and Liver

  1. TS
    October 29, 2012 at 3:03 pm (2 years ago)

    What are “cocunut aminos”? I’ve been seeing them in a ton of recipes, lately. And I have no idea what the heck they are :)

    Reply
    • tgipaleo
      October 29, 2012 at 3:06 pm (2 years ago)

      It’s fermented coconut sap…it has a taste very similar to soy sauce but without the soy. I get mine at Whole Foods but you can find it online too!

      Reply
      • TS
        October 30, 2012 at 3:13 pm (2 years ago)

        Gotta love the way Paleo challenges us to branch out and try new things. I’ve been srsly missing Soy Sauce! Good to know there are bigger and better things out there!

        Reply
  2. thingsmybellylikes
    October 29, 2012 at 5:28 pm (2 years ago)

    Well I was wavering a bit at the title but the extremely enthusiastic face of the recipe taster swung me. With a grin like that, it’s got to be good :)

    Reply
    • tgipaleo
      October 29, 2012 at 5:37 pm (2 years ago)

      He’s an honest man ;-)

      Reply
  3. kelldandy
    November 2, 2012 at 1:41 pm (2 years ago)

    Made this with half ground beef and half ground pork because I don’t have a meat grinder attachment on my mixer, yet. It is so super yummy and I love that it’s an authentic tasting sweet and sour sauce without all the sugar!

    Reply

Leave a Reply

css.php