Sweet Chilli Pork Recipes
SWEET PORK SLOW COOKER CHILI
This sweet and mild chili features lean ground pork with a few surprises. Serve with cheddar cheese, sour cream, and hot sauce to taste. This chili is very mild as is.
Provided by Alex N.
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h40m
Yield 10
Number Of Ingredients 22
Steps:
- Cook the ground pork in a skillet over medium heat until completely browned; drain.
- Combine the cooked pork, tomato, bell pepper, pineapple, beans, kernel corn, tomato paste, onion, baby corn, cider, garlic, brown sugar, salt, paprika, pepper, molasses, ancho chile pepper, sage, curry powder, cinnamon, honey, and vinegar in a large slow cooker; stir.
- Set slow cooker to High. Cook at least 4 hours.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 39.8 g, Cholesterol 65.4 mg, Fat 20.1 g, Fiber 7.7 g, Protein 21.3 g, SaturatedFat 7.3 g, Sodium 1055.6 mg, Sugar 21.8 g
PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS
Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.
Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.
SWEET CHILLI PORK
This is from the Easy Thai Cooking recipe book. I always use this recipe to use up leftover roast pork. It has become quite a favourite in our house and is simple to make. I also substitute fresh chilli with bottled chilli to save time and a special shopping trip. Without the coriander it is not quite the same. I also double the sauce ingredients to add more flavour to the rice.
Provided by PetaBot
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large frying pan.
- Add onions, chilli and pork and fry until golden brown, about 5 minutes.
- Add brown sugar, water and fish sauce and bring to the boil.
- Lower heat and simmer for 4 to 5 minutes or until sauce is thick and syrupy, stirring while cooking.
- Sprinkle with coriander and serve with steamed rice.
Nutrition Facts : Calories 371.7, Fat 14, SaturatedFat 3.5, Cholesterol 73.8, Sodium 426.4, Carbohydrate 33.5, Fiber 0.9, Sugar 29.6, Protein 27.7
SWEET BBQ PORK CHILI
Black and red beans with tender pieces of pork shoulder simmered in a homemade sweet BBQ sauce with brown sugar, garlic and tomato sauce for a fusion of BBQ pork and chili.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
- To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
- Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 43.3 g, Cholesterol 23.7 mg, Fat 7.9 g, Fiber 9.5 g, Protein 14.3 g, SaturatedFat 2.4 g, Sodium 1283.6 mg, Sugar 20.4 g
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- Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.
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- Using a skillet, on a medium/high heat, heat 2 tablespoons of sesame oil. Add pork and brown the meat for about 10 minutes.
- Pour 1/4 cup of soy sauce over the meat, along with 2 cups of hot water. Bring it to a boil, cover and cook on low heat for about 50 minutes, or until tender texture, stirring few times.
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- To make the toasted sesame seeds and rice. Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes. Remove the seeds when they darken and become fragrant.
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- While the rice cooks make the stir fry. Heat a very large skillet over high heat and add the sesame oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the pork) add the pork in a single layer (you may need to do this in 2 batches if your skillet is smaller) and allow it to cook for 2-3 minutes, so it can get a nice caramelization on it. Then toss it around and cook another 2-3 minutes, or until the pork is browned an just getting crispy on the edges. Remove the pork from skillet and set aside.
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