Name: Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 600 g / 1.2 lb pork tenderloin (, cut into 2cm/0.8" cubes (Note 1)); 1 tbsp fish sauce ((Note 2)); 1 1/2 tbsp + 1/2 cup cornflour / cornstarch; > 1 cup neutral flavoured oil (, 0.5cm / 0.2" depth (canola, sunflower, vegetable, peanut oil - not olive oil)); 1/2 cup sweet chilli sauce ((Note 3)); 1 1/2 tbsp lime juice; 1 tbsp fish sauce ((Note 2)); 2 garlic cloves (. finely grated); Coriander/cilantro leaves (, roughly torn by hand, optional); Lime wedges (, optional); Jasmine rice (, or other rice of choice)

Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce

Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce cover

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Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce

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ABBREVIATED RECIPE

Toss pork with fish sauce and 1.5 tbsp cornflour, then coat in 1/2 cup cornflour, shake off excess. Cook in 2 batches for 3 min until golden, remove from oil. Simmer sauce 3 min, toss to coat pork, serve.

FULL RECIPE

Toss the pork with the fish sauce, then the 1 1/2 tbsp cornflour. The coating should be a bit sticky.

Crispy coating - Sprinkle over the 1/2 cup of cornflour and toss with fingers to coat each piece, separating pieces stuck together. Give each piece a light squeeze in your fist to make the cornflour stick - you can do 2 or 3 pieces at a time in each hand. Drop into a colander, then give it a shake to remove excess cornflour - important step. (Note 4)

Heat 0.5 cm / 0.2" oil in a non-stick pan or large pot over high heat - dip a piece of pork in, it should sizzle straight away.

3 minute cook - Spread half the pork in the oil. Cook for 1 minute undisturbed until golden. Flip then cook for another 2 minutes (3 minutes in total, including time it takes to flip) or until golden and crisp. Don't overcook - tenderloin is lean!

Drain - Remove with a slotted spoon onto a paper towel-lined tray to drain. Cook remaining pork. Taste-test one "just to check" crispiness! ;)

Sauce - Pour out all the oil (strain and re-use, it's very clean). Return the pan to medium heat. Add the Sauce ingredients, stir and let it simmer for 2 minutes until it thickens into a syrupy consistency.

Quick toss - Add pork, toss quickly to coat.

Serve immediately over rice, sprinkled with a little coriander and a lime wedge. I like to serve it classic Thai street-food style with plain tomato and cucumber wedges (no dressing) - the freshness is great with this dish!

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Tips & Tricks (5)

Cornstarch Coating Technique 🥣
Pat the pork cubes completely dry before coating with cornstarch to ensure maximum crispiness and prevent moisture from interfering with the golden crust.
Oil Temperature Precision 🌡️
Use a wooden chopstick or wooden spoon handle to test oil temperature - when small bubbles form around the tip, the oil is at the perfect frying temperature around 350-375°F.
Sauce Balancing Pro Tip 🥄
Taste and adjust the sweet chilli sauce by adding extra lime juice or fish sauce to create a perfect balance between sweet, sour, and savory flavors.
Batch Cooking Mastery 🍳
Fry pork in small batches to maintain oil temperature and prevent overcrowding, which ensures each piece gets evenly crispy and golden.
Rice Pairing Perfection 🍚
Rinse jasmine rice thoroughly before cooking to remove excess starch and achieve fluffy, separated grains that complement the crispy pork bites.