Source: Pitmaster Joe Pearce


10 mins


35 mins



What You’ll Need

2 pounds Prairie Fresh® Natural pork boneless sirloin roast

3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cornstarch
3 cups peanut oil
1/2 cup cashew halves
1 tablespoon scallions, chopped
2 eggs, beaten

Sweet Asian Chili Sauce:
1/2 cup rice vinegar
1/2 cup sugar
1/2 cup water
2 tablespoons gochujang chili paste
1 tablespoon cornstarch
2 teaspoons water


1. Cut pork into 1- to 2-inch cubes. Pat dry with a paper towel.

2. In a shallow bowl, mix flour, baking soda and 2 tablespoons cornstarch. In another small bowl, beat eggs.

3. Dip pork pieces in flour mixture, then beaten eggs and back in flour mixture again.

4. In a large saucepan, heat peanut oil to 350 F. Once heated, transfer coated pork pieces to oil and deep-fry for 2 to 4 minutes or until pork is 145 to 155 F internal temp. Drain cooked pork on a plate lined with a paper towel and set aside.

5. For the sweet Asian chili sauce, add the rice vinegar, sugar, water and gochujang chili paste to a small sauce pot. Heat and stir the mixture over medium heat until the sugar fully dissolves.

6. Stir the cornstarch into water until dissolved, then pour it into the pot with the sweet chili sauce. Continue stirring until mixture comes to a simmer; the cornstarch helps thicken the sauce. Cook until it goes from cloudy to clear.

7. Remove from heat and let cool for 5 minutes.

8. Place deep-fried pork pieces in a large mixing bowl. Add 1/2 cup cashew halves and 2 tablespoons of chili sauce. Toss pork gently, then transfer pork to large serving dish and garnish with chopped scallions.