If you’ve looked through the archives of Cookin’ Mimi you will have noticed we like spicy food. There is chipotle ranch dressing, jalapeño ranch dip, and much more.
This week’s Sunday Supper theme is Spice is Nice and Some Like it Hot. Whether you like a mild burn or melt your face off hot there is something for everyone. Be sure to stop by our fabulous host The Chef Next Door.
Sweet chili sauce is one of my favorite ways to add spice because I love sweet heat. It’s a great dipping sauce for egg rolls, potstickers, or even chicken finger.
Sweet chili pork is my version of a chicken dish from a well known Chinese food chain. Breaded and fried chunks of pork and pieces of onion are coated with sweet chili sauce and is perfect with hot cooked rice or fried rice.
5 from 2 votes Print
Sweet Chili Pork
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 -6 Author Micha @ Cookin’ Mimi
- 1 pound of boneless pork sirloin roast or chops cut into thin chunks
- 2 eggs
- 2/3 cup flour
- 1/3 cup cornstarch
- 1/2 cup plus 1 Tablespoon vegetable oil
- 1 large onion , roughly chopped
- 3/4 cup sweet chili sauce
- Heat 1/2 cup oil in a large skillet over moderate heat
- Whisk the eggs in a shallow bowl
- Combine the flour and cornstarch in a zip top bag
- Working in batches coat the pork in the flour mixture, eggs, and flour again
- Fry in batches for three to four minutes per side or until golden and crispy
- Set aside
- Carefully drain the oil and wipe the skillet clean
- Heat the remaining tablespoon of oil
- Sautee the onion until softened
- Return the pork to the skillet and pour the sweet chili sauce over
- Stir and heat through
- Serve with hot cooked rice