Sweet Chilli Pork Recipes

SWEET PORK SLOW COOKER CHILI

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.

THAI SWEET CHILI PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (204 degrees C). Gather ingredients.
• 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.
• Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.
• Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.
• Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).
• Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.
• Enjoy!

SWEET BBQ PORK CHILI

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.

SWEET AND SPICY CHILI PORK CHOPS

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
• While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
• Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
• Serve garnished with the green onion slices.
• I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

PORK BELLY SLICES IN SWEET CHILLI GLAZE

Steps:

• Preheat oven to 200℃.
• Grab an oven tray and line it with greaseproof paper. In a small bowl add the olive, salt & pepper and mix together.
• Place the pork belly on they tray and brush the oil on the pork slices on the front and back. Place in the oven for 25mins, after 25mins turn over and cook for 10mins on the other side.
• After the 10mins take out of the oven and brush the sweet chilli sauce over one side of the pork and place back in the oven for 2mins then take out and brush the other side and pop in the oven for a final 2mins.
• Take out and serve with long grain rice, garnish with spring onion and serve. Enjoy