TNT Orange Chicken

[jennyema]

Originally Posted by BBQ Mikey

Yes it is like that. It is always in a glass bottle. You may never see it since the world supply of cooking chili is dwindling.

Cooking chile as opposed to ....?

Do you have a link to information about a shortage? I bet we will see that ubiquitous bottle of sweet chili sauce for a long time to come.

[BBQ Mikey]

I heard it from the head chef at PF CHiangs a few months ago. I have not noticed a shortage but the price has risen slightly.

[jennyema]

Like any produce the supply ebbs and flows with weather but I seriously doubt that the world supply of "cooking" chiles is dwindling.

[BBQ Mikey]

Apparently there was a bad harvest that all I know. I can sleep at night still.

[jennyema]

Me too.

I am going to make your recipe soon. It looks really good.

[Caine]

I wish I could find a bottle that small. All my supermarket carries in sweet chili sauce is a quart size bottle. I actually asked a couple of other shoppers if they'd care to split the bottle with me.

BTW, it is called SWEET chili sauce to differentiate it from HOT chili sauce.

[Caine]

Originally Posted by elaine l

What do you think of doing this with pork? I have a pork loin and this sounds yummy.

Elaine, if you have a whole pork loin, try THIS recipe instead of chopping it up:

Chinese Dragon

3 ½ to 5 pound boneless dragon loin (if dragon isn’t available, you can use pork loin, but your guests will be able to tell the difference)
1/2 tsp salt
1/4 tsp ground pepper

Marinade:
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbs tomato paste
2 Tbs firmly packed brown sugar
1 Tbs Chili Garlic sauce
1 Tbs grated ginger
1 tsp five-spice powder


Garnish:
1 cup mango, diced
1/2 cup pineapple, diced
2 Tbs rice vinegar
2 tsp lemon juice
1 small red bell pepper, julienned
4 scallions, thinly sliced
1 cup coarsely chopped dry roasted, unsalted peanuts

1. Preheat oven to 350°F.
2. Combine hoisin sauce, soy sauce, tomato paste, chili garlic sauce, rice vinegar, brown sugar, ginger, and five-spice in a medium saucepan. Simmer over low heat for 10 minutes. Remove from heat; allow marinade to cool.
3. Trim excess fat from dragon loin, season with salt and pepper. Then place in a large ziplock bag. When marinade has cooled, pour into plastic bag, squeeze out any excess air, and close. Allow to marinate for at least 1 hour (preferably overnight), refrigerated.
4. Place the dragon loin on a rack in a shallow roasting pan and cook for 20 to 30 minutes per pound, or until internal temperature is 160°F. Allow dragon loin to rest for 10 to 15 minutes before slicing.
5. Slice and serve dragon loin garnished with mango, pineapple, scallions, bell pepper, and peanuts.

[BBQ Mikey]

Thanks Caine. Always love your stuff. Next pork loin gets dragon treatment.

I enjoy Sriracha too, but normally just use it as a condiment. Good to know the difference though.

[jennyema]

Originally Posted by Caine

I wish I could find a bottle that small. All my supermarket carries in sweet chili sauce is a quart size bottle.

Caine,

I buy mine in the 32 ounce bottle and it lasts maybe 6 months. I find that I use it quite a bit in dipping sauces and in marinades, etc.

But I have seen it in smaller bottles in my asian market (admittedly huge). In mine they keep the smaller bottles in a different aisle.

I know most of the major produces (Mae Pla or whatever) make small bottle of it.

[Jeekinz]

Originally Posted by elaine l

What do you think of doing this with pork? I have a pork loin and this sounds yummy.

I make a sauce for pork/chicken/duck with Cointreau, orange slices, orange juice and red pepper flakes.