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    Sunday Table
    Sunday TableVerified

    February 3, 2026

    Recipe video above. This is the sort of dish you find at modern Thai restaurants - golden cubes of pork tenderloin, crispy on the outside and succulent inside, tossed in a sticky limey, sweet chilli sauce.6 ingredients. Gluten free. No deep frying. All the flavour. None of the fuss! Dinner on the table in 20 minutes.PS Haven't tried air frying but confident it will work great!

    Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce
    Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce
    Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce
    Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce
    Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce cover
    From the Cook
    From the Cook
    From the Cook
    From the Cook
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    Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce

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    Sunday Table
    Sunday TableVerified

    Ingredients

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    Instructions

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    ABBREVIATED RECIPE

    1
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    ABBREVIATED RECIPE
    2
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    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

    1
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    FULL RECIPE
    2
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    Toss the pork with the fish sauce, then the 1 1/2 tbsp cornflour. The coating should be a bit sticky.
    3
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    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)
    4
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    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.
    5
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    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!
    6
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    Drain - Remove with a slotted spoon onto a paper towel-lined tray to drain. Cook remaining pork. Taste-test one "just to check" crispiness! ;)
    7
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    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.
    8
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    Quick toss - Add pork, toss quickly to coat.
    9
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    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.

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    Sunday Table

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