Sweet and Spicy Relish:

1. Heat a large cast iron frying pan, dry.
2. Place the sliced onion in the dry heated pan.
3. Sprinkle the sliced onion with one teaspoon of sugar.
4. Add the sliced peppers and sprinkle the second teaspoon of sugar and the salt on the peppers and onion.
5. Allow the onion to get a nice char and the peppers to soften.
6. In a small bowl mix the apple cider vinegar and orange marmalade together and stir into the onion and pepper mixture and toss.
7. Turn the heat off and allow the mixture to cool a bit.
8. Place the mixture in a medium sized bowl and add the chili paste and stir.
9. Add the sweet pickle relish.
10. Refrigerate until ready to use.

Fried Pork Rib Sandwiches:

1. In a large bowl, beat milk and eggs together for the batter. Add baking soda and spices. Set aside and let stand for about 10 minutes while preparing the coating.
2. In a shallow dish, whisk together all ingredients for the coating.
3. Dip the pork strips first in the batter, letting any excess drip back into the bowl, then roll in the breading, coating well on both sides. Transfer to a tray, and continue until all the pieces are coated.
4. Heat a large frypan (I suggest using a cast iron pan if you have one) with 1-inch of oil over medium heat until the oil is hot but not smoking. Gently add breaded pork to the hot oil, being careful not to overcrowd the pan.
5. Cook until golden and cooked all the way through, about 3-4 minutes per side. Transfer to a paper towel-lined tray to absorb any access oil.

Assembly:

Place salad greens over the bottom half of the biscuit then a spoonful of the chili relish. Place 2-3 slices of the breaded pork on top, then finish off again with a little extra relish. Close the biscuit and serve immediately while still hot. Enjoy!