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 professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.