Thai Pork with Cucumber Salad

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.