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Spicy-Sweet Pork Stir Fry
Source: The National Pork Board
PREP TIME
30 mins
COOK TIME
35 mins
SERVING SIZE
4
What You’ll Need
- 1 ½ pounds Prairie Fresh® boneless pork ribeye (cut into ½-inch cubes)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons bacon drippings (or vegetable oil, divided)
- 2 cups frozen corn
- 1 teaspoon garlic (minced, about 1 small garlic clove)
- 2 ½ cups turnip greens (fresh, or kale, rinsed and drained, cut into ½-inch strips)
- 1 ½ cups carrots (matchstick cut)
- ½ red onion (medium, cut into wedges, about 1 cup sliced wedges)
- ½ cup sweet chili sauce
- ¼ cup rice vinegar
Directions
- In a large bowl, sprinkle pork ribeye cubes with salt and pepper; mix lightly.
- Heat 1 tablespoon of drippings or oil in a 10 to 12-inch skillet, until hot. Add corn and garlic; cook over medium-high heat stirring occasionally, 5 to 7 minutes or until kernels begin to brown. Remove corn from skillet and set aside. Reduce heat.
- Add the remaining tablespoon of drippings or oil to skillet. Add pork cubes, cook and stir over medium-high heat, 3 to 5 minutes until cubes are lightly browned. Add prepared corn, carrots, greens, and onions to skillet, cook and stir 5 to 7 minutes or until vegetables are crisp-tender. Reduce heat to low. Stir in combined sweet chili sauce and vinegar, heat 2 to 3 minutes or until thoroughly heated.
- Serve with brown rice or white rice.
