| Ingredient | ULF # | Portion |
|---|---|---|
| Sauce Craft Sweet Chili Sauce | 463592 | 1 cup + 1 Tbsp. |
| Cucumbers, skin on, seeds removed, diced | 130015 | 1 cup |
| Red Wine Vinegar | 289034 | ½ Tbsp. |
| Fresh Red or Green Chiles, sliced | ½ Tbsp. | |
| Boneless Pork Chops | 508120 | 1 lb. |
| Argo Cornstarch | 236270 | 2 cups |
| White Rice | 381300 | 8 cups |
| Bibb Lettuce, roughly chopped | 133884 | 1 cup |
| Fresh Mint | 133321 | 6-8 leaves each |
| Fresh Cilantro | 127712 | 6-8 leaves each |
In a bowl, mix cucumbers, 1 Tbsp. Sweet Chili Sauce, vinegar and chilies. Let sit for at least 10 minutes to let the flavors marry.
Pound pork to about 1/2” thickness; cut into 2”x1” strips. Toss in cornstarch, fully coating pork strips, and dust off the excess. Deep-fry pork in 350°F 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 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 a garnish.
