Thai Pork with Cucumber Salad
Yield: 4 servings
1 cup + 1 Tbsp. Sauce Craft™ Sweet Chili Sauce,
1 cup cucumbers, skin on, seeds removed, diced
½ Tbsp. rice wine vinegar
¼ Tbsp. fresh green chiles, sliced
¼ Tbsp. fresh red chiles, sliced
1 pound boneless pork loin chops
2 cups cornstarch
8 cups cooked rice
1 cup Bibb lettuce, roughly chopped
6–8 each leaves fresh mint
6–8 each sprigs fresh cilantro
Prepare the cucumber salad: In a bowl, mix cucumbers, 1 Tbsp. Sauce Craft Sweet Chili Sauce, vinegar and both chiles. Let sit for at least 10 minutes to let the flavors marry.
Prepare the pork: Pound pork to about ½” thickness; cut into 2″ x 1″ strips. Toss in cornstarch, fully coating pork strips, and dust off the excess. Deep-fry pork in 350ºF oil until fully cooked.
Transfer to a drain pan and season with a light sprinkle of salt. Transfer cooked, seasoned pork strips into a mixing bowl and toss with 1 cup Sauce Craft Sweet Chili Sauce.
Portion 2 cups cooked rice into each of 4 bowls. Serve pork on top of rice with cucumber salad on the side. Lay fresh mint leaves and cilantro sprigs alongside cucumber salad as garnish.
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