One-Pan Sweet Chili Pork & Brussel

All you need is ONE-PAN to create a nutritious, flavorful, and hearty dish! Our Sweet Chili Pork with Brussel Sprouts will enlighten your tastebuds.

  • 5 min

  • 10 min

  • 15 min

    Total time
  • 4

  • Easy

  • 9


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 3 tablespoons vegetable oil, divided
  • 1 pound Brussels sprouts, trimmed, cut in half
  • 12 ounce Hungry Planet Pork™ Plant-Based GroundBuy Now
  • ½ medium yellow or sweet onion, sliced thin
  • 8½ ounce Thai-style sweet chili sauce
  • 1½ ounce Sriracha sauce (optional)
  • ½ ounce toasted sesame oil
  • 2 stalks green onion, green tops only, sliced for garnish
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Add 1 tablespoon oil to a large cast-iron or heavy-bottomed pan and swirl to just grease the surface evenly. Place the halved Brussel sprouts, cut-side down, in the cold pan, gently pressing them down to ensure contact with the pan.

  • Step 2.

    Heat the pan with the Brussel sprouts over medium-high heat. When the brussels sprouts begin sizzling loudly, turn the heat down to medium.

  • Step 3.

    Check the bottoms of the Brussel sprouts after 3 to 5 minutes. When they are light golden brown, scoot them to the side of the pan. Add the remaining 2 tablespoons oil, Hungry Planet Pork™, and onion to the center of the pan.

  • Step 4.

    Break the pork up with a spatula and cook until golden brown, 2 to 3 minutes.

  • Step 5.

    Pour in ¼ cup water and cover the pan to steam-cook the vegetables and pork.

  • Step 6.

    After 1 minute, remove the lid and pour in the sweet chili sauce, sriracha, and sesame oil and cook, stirring frequently, until the sauce is thickened and everything is evenly coated. Taste and season with additional sriracha and/or salt, if desired.

  • Step 7.

    Serve immediately on its own, with rice, rice noodles, or sliced green onions scattered over the top.

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