1 1/2 lbs boneless pork sirloin roast (cut into 1/2 inch cubes)
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp bacon drippings or vegetable oil, divided
2 c frozen corn
1 tsp garlic (minced)
2 1/2 c turnip greens (or kale, rinsed and drained, and cut into 1/2 inch strips)
1 1/2 c carrots (matchstick cut)
1/2 red onion (medium, cut into wedges, about 1 c)
1/4 c rice vinegar
1/2 c sweet chili sauce
In a large bowl, add pork sirloin cubes and sprinkle with salt & pepper; mix lightly.
Heat 1 Tbsp of drippings or oil in 10-12-inch skillet, until hot. Add corn and garlic; cook over medium heat stirring occasionally, 5-7 minutes or until kernels begin to brown. Remove corn from skillet and set aside. Reduce heat.
Add remaining Tbsp of drippings or oil to skillet. Add pork cubes, cook and stir over medium-high heat, 3-5 minutes until cubes are lightly browned. Add prepared corn, carrots, greens and onions to skillet, cook and stir 5-7 minutes or until vegetables are crisp-tender. Reduce heat to low. Stir in combined sweet chili sauce and rice vinegar, heat 2-3 minutes or until thoroughly heated.