Restaurant style crispy fried pork bites seasoned with salt & pepper and a hint of shichimi togarashi pepper. Delicious juicy pork tenderloin cut into bite size pieces, fried until golden brown and perfectly seasoned! Enjoy this delicious twist on a classic Chinese dish that’s easy to enjoy any night of the week!
Enjoy Chinese take-out right in the comfort of your own home! These tender juicy crispy pork bites taste just like the ones you order at your favorite Chinese restaurant! They’re golden and crispy on the outside and tender on the inside.
This dish is commonly served with fried jalapenos and fried garlic. This add a nice balance of flavor and spice to each bite.
The traditional version of this dish calls for pork chops but we decided to go with a pork tenderloin. It’s a nicer cut of meat, its not as tough as the pork chop and the pork comes out so tender and so juicy each time. You can certainly make this dish using pork chops just don’t cut the pieces to small or they will dry out when frying.
We served these pork bites as an appetizer with lemon wedges and thai dipping sauce. Feel free to turn this into a meal and serve with rice or veggies.
1. Combine the cut pork with the oil, apple cider, 1 tablespoon cornstarch, shchimi
togarashi pepper and salt. Mix until the pork is evenly coated. Marinate for 15-20 minutes.
2. Mix the salt, white pepper and black pepper in a small bowl, set aside for garnish
3. Add enough oil to a medium-sized pan to cover half of the pork. Heat over medium heat until hot. Prepare a plate lined with paper towels.
4. Fry the garlic and jalepeno until the garlic just turns pale golden and the jalapenos crisp up on the edges, 1 to 2 minutes. Using a slotted spoon, remove from the pan and place them onto the paper towel lined plate.
5. To the marinated pork, add the 1/2 cup cornstarch, toss to coat. Add the pork to the pan, a few pieces at a time, do not crowd the pan. Cook on each side for 2 to 3 minutes, until the coating is crispy and lightly browned.
6. Remove the pork from the pan, draining the excess oil as you do, and place them on the
paper towel lined plate. Let rest for at least 10 to 20 seconds, so the paper soaks up some of the oil. Sprinkle with a small amount of salt & pepper mix while they are hot. Once you’ve cooked all the pork chops, transfer them to the bowl.
7. Sprinkle half of the salt and pepper over everything and a dash of shichimi togarashi
pepper and toss to evenly distribute. Add the garlic and jalepeno to the bowl and give it another toss. Taste the pork and sprinkle with more salt and pepper, if needed.
8. Plate the pork bites and season with additional salt & pepper mixture. Garnish with chopped green onions and lemon wedges. Serve immediately.