Sweet Fire Pork
Sweet and spicy appropriately describe this uber delicious 30-Minute meal that tastes an awful lot like the Sweet Fire Chicken from Panda Express you might think it’s the real stuff. I made a few modifications like switching to pork instead of chicken and I used a lighter egg/flour batter, switched to purple onion and added cilantro for more color and pizzazz. Otherwise, you’ll swear you’ve tasted this before, but not in your own kitchen. Love this dish!
I’ve been making it so many times to make sure I get the quantities correct, adjust seasonings, keep it simple and prep time under 30 minutes tops. And we all love dishes prepped so fast that hungry family members love us for it. Plus the house smells so amazing while you’re making it that the love just keeps flowing!
I switched to pork for a flavor change and because chicken is so predictable. I start with boneless pork chops which are tender, lean and moist. Cut into small pieces and dip in an egg wash and then dredge in some garlic/ginger flavored flour. Next I brown them in peanut oil in a large skillet until cooked through, then remove from the skillet. Next I saute the red pepper and purple onion until slightly soft and then add fresh garlic and ginger. After a minute I add pineapple tidbits, the reserved cooked pork and the most yummy Asian sauce around made with sweet chili sauce, soy sauce, red wine vinegar, sugar and Asian chili sauce. This cooks up in no time.
Serve with brown rice for added fiber and chewy goodness. Top with more chopped cilantro.
Recipe source: www.carlsbadcravings (adjustments made as described above)
- Sweet Fire Pork
- 1 pound boneless pork chops, pounded thin, cut into 1” pieces
- Peanut oil
- 1/3 cup flour
- 1/4 cup cornstarch
- 1/2 tsp sea salt
- 1/4 tsp ground ginger powder
- 1/4 tsp ground garlic powder
- 2 eggs
- 1/2 cup Asian sweet chili sauce (like Mae Ploy)
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp red wine vinegar
- 1 Tbsp sugar
- 1-3 tsp Asian chili sauce (like Sambal Oelek)
- 1 Tbsp peanut oil
- 1 red bell pepper, cut into 1-inch pieces
- 1/4 purple onion, cut into 1-inch pieces
- 1 1/2 tsp freshly grated ginger
- 2 garlic cloves, minced
- 1 cup pineapple, cut into 1” cubes (may use canned)
- 1/4 cup chopped fresh cilantro
- Add eggs to a medium bowl. Add flour, cornstarch, salt, ginger, garlic powder to a different medium bowl. Add pork to egg; toss until well coated. Remove pork and add to flour bowl. Toss until evenly coated.
- Add 2 Tbsp peanut oil to a large skillet and place over medium high heat. When very hot add pork in a single layer and cook until golden and cooked through, about 3-4 minutes per side. Remove to a paper towel lined plate
- Stir Fry
- Whisk together the sweet chili sauce, soy sauce, vinegar, sugar and chili sauce in a small bowl; whisk to combine and set aside.
- Wipe out now empty skillet. Add one more tablespoon oil to skillet and place over medium high heat. Add bell pepper and onions and stir fry 2 minutes or until onions begin to soften.
- Add ginger and garlic and cook 30 seconds. Stir in pineapple, sauce and cooked pork until heated through. Taste and add chili sauce for more spice or sugar for more sweet. Serve immediately with rice and more cilantro if desired.