For the batter: Whisk together the milk, Sriracha, garlic powder, cayenne and eggs in a large bowl until incorporated. Refrigerate until ready to use.
For the filling: Fold together the pork, honey, Sriracha and 1 teaspoon each salt and pepper in a bowl until well incorporated.
For the topping: Heat 1 tablespoon butter in a large cast-iron skillet over medium-high heat. Add the garlic, bell peppers, 1/4 cup honey and 1/2 tablespoon Sriracha and saute until tender, about 5 minutes. Remove the bell peppers from the skillet, leaving the sauce, and set aside. Add the remaining 3 tablespoons butter, 1/4 cup honey and 1 1/2 tablespoons Sriracha to the skillet and cook, stirring, until syrupy. Season with salt and pepper.
Make a hole in the side of each roll with your finger, opening up a cavity in the center. Stuff with about 2 tablespoons pork filling. Flatten the rolls with the palm of your hand and dredge in the batter. Let soak in the batter for a few minutes. Melt 1 tablespoon butter in a clean, hot skillet and fry the rolls until lightly browned and crisp on each side. Transfer to plates and top with the sauteed bell peppers and the Sriracha syrup.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bone In BBQ