In a bowl mix together well 2 tbsp coconut flour, 2 tbsp potato flour, 1 tbsp powdered sugar, 1 tsp rosemary leaf powder, 1 tsp garlic powder, and 1 tsp ground ginger. Take 1.57 lb boneless pork loin country style ribs and cut into bite-sized pieces.
Take large square ridge-bottomed skillet and place mixture of corn and olive oil in it, with several splashes of pomegranate wine. Set heat to 5 (medium high) and wait for it to sizzle. Roll pork loin pieces in flour mixture and place in skillet. Turn occasionally with tongs to get evenly browned. Add 4 cups frozen shredded hash browns (ingredients: potatoes), mix together, and sprinkle with garlic salt. Cook 10-15 minutes, then add rest of flour and 1/2 cup vanilla soy milk. Cook 5-10 minutes longer, then add 4 oz cubed Galaxy Foods rice Vegan cheddar. Stir together well, cook 10-15 minutes. Raise heat to high and continue to cook 10-15 minutes, stirring and scraping often. Serve. Salt to taste.
I used vanilla soy milk because it was what we had, but you could use vanilla or unsweetened soy, rice, coconut, or any other kind of milk; the faux cheese was soy-free largely because it was one of the few types that had nothing else in it my wife cannot have. If you CAN have milk and cheese, you can naturally make use of both in this recipe. it definitely needed to be salted to flavor afterwards, as I used little salt during the cooking, but was delicious and had a nice, robust garlic flavor, along with undertones of the rosemary and ginger.