Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

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)

Instructions

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!

Nutrition

• Calories: 376 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 98 mg
• Sodium: 1104 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 0.3 g
• Sucres Totaux: 16 g
• Protéines: 32 g