|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.