Description
Crispy Thai Pork Bites with Sweet Chilli Sauce are a quick, gluten-free delight, perfect for appetizers or busy weeknight dinners.
Ingredients
Scale
- 600 g Pork Tenderloin (Substitute: Quick-cooking cuts like loin or chops)
- 1 tbsp Fish Sauce (Substitute: Light or all-purpose soy sauce)
- 1.5 tbsp Cornflour / Cornstarch (Substitute: Potato starch)
- 0.5 cup Neutral Flavored Oil (Avoid: Olive oil for frying)
- 1 cup Sweet Chilli Sauce (Ensure it’s syrupy for best results)
- 2 tbsp Lime Juice (Substitute: Fresh lemon juice in a pinch)
- 1 clove Garlic (Finely grated)
- Coriander/Cilantro (Substitute: Fresh parsley for a mild alternative)
Instructions
- Cut 600g pork tenderloin into 2cm cubes. Toss with 1 tbsp fish sauce and 1.5 tbsp cornflour until each piece is well coated and sticky.
- Dredge the coated pork in an additional 1/2 cup cornflour, shaking off any excess.
- In a non-stick pan, heat 0.5cm of neutral oil over high heat until it starts to sizzle when the pork touches the surface.
- Fry the pork in two batches for about 3 minutes total, undisturbed for 1 minute, then flip for another 2 minutes until golden brown.
- Pour out excess oil, return pan to medium heat, and add sweet chili sauce, lime juice, 1 tbsp fish sauce, and garlic. Simmer for 2 minutes.
- Toss the cooked pork bites in the sauce for an even coat. Serve immediately garnished with cilantro and lime wedges.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 70 mg