I’ve been making a lot of pulled pork lately. A lot. It’s just so easy to do so many different things with it. Be it enchiladas, sandwiches, tacos or pizza. Pulled pork has so many different uses and I am happy to introduce you to one more: Sriracha Pulled Pork Wontons. Imagine succulent pulled pork, spicy sriracha sauce and nutty sesame seeds all wrapped up and fried until crispy and golden. Yeah. It’s the stuff dreams are made off.
If you haven’t jumped on the sriracha bandwagon yet WHERE ARE YOU?? I was first introduced to it at the Mongolian grill restaurant where Ryan and I had our first date almost 14 years ago. And I’ve been in love ever since. With Ryan and Sriracha ( just in case that wasn’t clear).
If you do not know, Sriracha is spicy, garlicky and really does go with just about every type of food there is out there. I squeeze it on pizza, dip french fries in it, put it on stir fry. And now in these wontons. In the beginning I could only find it at my local Asian market but now that it has become so popular you can find the bottle with it’s bright green lid just about anywhere. I even stocked up recently at Costco. So there is no excuse for you not to have a bottle in your home. Go now. Get one. Then make these.
Note: These come together really quickly but they do require that you have some pulled pork on hand already.
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Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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