Sweet Chilli Pork Bites

Nagi's recipe Slow cooking cuts – Shoulder (butt) and shank will also work but needs to be tenderised (like in Sweet and Sour Pork). Mix pieces with 3/8 tsp baking soda (bi-carbonate soda) and the fish sauce, marinate 12 – 24 hrs. Then toss with the 1.5 tbsp cornflour, proceed with recipe. Sweet chilli sauce – The cheap and cheerful kind from regular grocery stores (like Trident, Ayam) with a syrupy consistency and lots of fierce looking red chilli bits in it but it’s actually not spicy, it’s all show, it is sweet and even kid friendly.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toss the pork with the fish sauce, then the 1 1/2 tbsp cornflour. The coating should be a bit sticky.

Step 2

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)

Step 3

Heat 0.5 cm oil in a non-stick pan or large pot over high heat – dip a piece of pork in, it should sizzle straight away.

Step 4

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!

Step 5

Drain – Remove with a slotted spoon onto a paper towel-lined tray to drain. Cook remaining pork. Taste-test one "just to check" crispiness! 😉

Step 6

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.

Step 7

Quick toss – Add pork, toss quickly to coat.

Step 8

Serve immediately over rice,