Crispy Thai Pork Bites with Sweet Chilli Sauce

Method

1. 1

   Step 1: Toss the pork with the fish sauce, then add the 1 1/2 tablespoons of cornflour and toss again. The coating should be slightly sticky.

   
2. 2

   Step 2: Sprinkle the 1/2 cup of cornflour over the pork. Toss with your fingers to coat each piece, separating any pieces that stick together. Lightly squeeze each piece in your fist so the cornflour adheres; work with two or three pieces at a time in each hand. Put the coated pieces into a colander and shake off the excess cornflour.

   

   Tip: Shaking off the excess helps prevent a powdery coating and loose cornflour from burning.

3. 3

   Step 3: Heat oil to a depth of 0.5 cm in a non-stick pan or large pot over high heat. Dip in a piece of pork; the oil should sizzle straight away.

4. 4

   Step 4: Spread half the pork in the oil. Cook undisturbed for 1 minute until golden, then flip and cook for another 2 minutes, for 3 minutes total including the time it takes to flip, or until golden and crisp. Avoid overcooking the lean tenderloin.

   
5. 5

   Step 5: Remove the pork with a slotted spoon and place it on a paper towel-lined tray to drain. Cook the remaining pork. Taste a piece to check its crispiness.

6. 6

   Step 6: Pour out all the oil; strain and reuse it if desired. Return the pan to medium heat. Add the sauce ingredients, stir, and simmer for 2 minutes, until the sauce thickens to a syrupy consistency.

7. 7

   Step 7: Add the pork and toss quickly to coat.

   
8. 8

   Step 8: Serve immediately over rice, sprinkled with coriander and accompanied by a lime wedge. Plain tomato and cucumber wedges, without dressing, are another suggested accompaniment.