Sweet Chili Pork Stir Fry Recipe - Munchkin Time (2024)

This incredibly delicious pork stir fry recipe is so good! When served with Ramen noodles or rice, it’s one of my favorite Asian-inspired dinner ideas to make throughout the week. It’s a skillet meal that combines beautiful textures and colors with sweet, savory, and slightly spicy flavors.

This sweet chili pork recipe is a KEEPER!

My friend Lily shared this pork recipe with me, it is a DELICIOUS one skillet meal.

Loaded with a rainbow of crispy-tender veggies like mushrooms, bell pepper, bean sprouts, broccoli, carrot, and green onion, not only is it tasty but super fresh and healthy!

Pork is a great source of protein and is very flavorful meat with sweet and smoky elements. So, pork loin with sweet red chili sauce is a great pairing.

One thing I love about stir fry recipes is that they’re pretty flexible with what veggies you can use. It’s a great way to avoid waste and use whatever veggies you’ve got in the fridge.

Recipe Ingredients Needed to Make Pork Stir Fry

• Boneless pork loin: As you may have realized by now, I always look for organic meat when possible. If you can’t find a pork loin, you can use a filet or leg of pork instead. Pork tenderloin is also doable, but I’d stick with the loin.
• Sesame oil: You’ll use it to brown the pork cubes giving them delicious caramelized edges as well as saute the veggies.
• Soy sauce & hot water: This combination is what the pork gets cooked in before it’s combined with the rest of the ingredients.
• Garlic cloves: This aromatic is used as the first layer of the flavor of the sauce, just before adding the chili sauce. A delicious savory-sweet combination.
• Sweet red chili sauce: I get mine at Costco in a really big bottle, because I use it on everything! It’s a light red, sticky sauce and you’ll see flecks of red pepper flakes in it. It’s a sweet heat.
• Veggies: Red bell pepper, broccoli, carrots, sliced mushrooms, bean sprouts, and green onions. They’re cooked until tender yet still crispy for a variety of crunchy textures.
• Sriracha sauce: A few splashes are totally optional for extra heat.
• Ramen noodles: Cooked Ramen noodles are great with this pork stir fry. They’re light and cook quickly.

How to Make Pork Stir Fry

Step 1: Heat sesame oil in a large skillet over medium-high heat. Add the pork and brown the cubes on all sides for about 10 minutes.

Step 2: Pour in soy sauce and hot water and bring it to a boil. Cover and cook on low for about 50 minutes until the pork is cooked all the way through and nice and tender. Stir occasionally.

Step 3: In a separate skillet on high heat, splash a little bit more of the sesame oil and cook the bell pepper strips to cook for 3-4 minutes until nicely browned and slightly charred. You don’t want them soggy, so check on them at the 3-minute mark. Remove them from the skillet and set aside.

Step 4: Add another splash of oil into the same skillet and cook the broccoli and carrots over high heat for about 3-4 minutes until browned. Remove them and set them aside with the bell peppers.

Step 5: Finally, add one more splash of oil to cook the mushrooms for 3 minutes, stirring occasionally. Remove them to join the other veggies.

Step 6: Once the pork is done cooking, add chopped garlic cloves and cook for 1 minute. Stir in the sweet red chili sauce and toss in all of the veggies and cooked noodles and stir everything to coat. Cook for 1 minute to make sure everything is heated through.

Step 7: Bring it to a boil, then turn off the heat and sprinkle green onions on top. If you want more heat add a dash or two of sriracha sauce and enjoy!

Recipe Tips

• Have all your veggies prepped, sliced, diced, and ready to go. Stir fry moves quickly and you want to make sure that your veggies are ready and waiting for their turn in the skillet.
• Follow the directions carefully. The reason we don’t add all the veggies in at once is that they don’t all cook evenly. Mushrooms contain a lot of water too, so it’s best to keep them separate.
• I like to use red bell pepper because it’s the sweetest of the bell peppers, but you can use orange or yellow too. Green is fine, but it’s a much more savory taste, which can alter the flavor of the whole dish.
• Use different veggies like little baby corn, sugar snap peas, or cauliflower florets.
• If you prefer a thicker sauce to coat your veggies and noodles, make a cornstarch slurry with 1 Tablespoon of cornstarch and ½ cup of water. Stir it into the sauce before adding the veggies. Add more chili sauce to adjust the taste to your desire.

FAQs

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