Crispy Thai Pork Bites is just the sort of dish you’d expect to find at modern Thai restaurants – golden cubes of pork tenderloin, crispy on the outside, succulent inside, tossed in a sticky limey, sweet chilli sauce. Just 6 ingredients. Gluten free. No deep frying. All the flavour. None of the fuss!
Crispy Thai Pork Bites
This recipe came about for no reason other than me standing in the kitchen on a Wednesday night, staring at a pork tenderloin that needed using on that day. My default method is to cook it whole, like a little roast with a nice sauce. But I felt like doing something different – though quick (it was late), and definitely no grocery run.
So I thought to cut it up into bite size pieces instead, then my natural instinct sent me in the direction of something crispy, sticky, with Asian flavours.
Thus, Crispy Thai Pork Bites in Sweet Chilli Sauce was born. They have a crunchy golden cornflour coating, are succulent inside and coated in a sticky, limey sweet chilli sauce.
6 ingredients. Gluten-free. No deep frying. Yay!
(Note: This is not authentic Thai, but is a copy of Sweet Chilli sauced dishes I’ve had at modern Thai restaurants.)
PS. Pork tenderloin is a lean cut. Which means, we must cook it for a short period of time so it doesn’t dry out. Which means, not only is this a quick recipe, it has to be a quick recipe so your pork bites are succulent inside, like this:
Ingredients in Sweet Chilli Crispy Thai Pork Bites
As mentioned above, this recipe invented from a need to use up a pork tenderloin but actually, any quick-cooking cut of pork will work fine here – chops, loin etc. See below for more information.
Pork tenderloin – Its neat shape makes it easy to cut into even cubes that cook evenly and crisp up beautifully on the flat sides. The meat is very tender (hence the name), softer than regular chops. That said, any quick-cook cut works – chops, loin, scotch fillet (neck) – as long as it’s at least 2 cm / 0.8″ thick. This lets you cut pieces large enough so they have sufficient time for the outside to turn golden and crisp (3 minutes) without the meat inside overcooking. Overcooked tenderloin is not forgiving because it’s such a lean cut!
Slow cooking cuts – Pork shoulder (Boston butt) and shank can also be used but the meat needs to be tenderised overnight like we do with Sweet and Sour Pork otherwise it will be chewy. Toss pork with the fish sauce and 3/8 teaspoon baking soda, leave 12 – 24 hours to tenderise. Then proceed with recipe (directions also in recipe notes).
Not recommended – belly and spare ribs (recipe steps would need to be altered).
Other proteins – Chicken, fish or prawns would be amazing! Also for a slightly more authentic Thai fish version, see Chilli Lime Fish (based on pla tort sahm rot).
Sweet chilli sauce – Just your everyday cheap and cheerful sweet chilli sauce from regular grocery stores! On its own it is a little one dimensional (just sweet!), but a quick simmer with fish sauce and lime juice transforms it into something more interesting.
Fish sauce – More depth of flavour than salt, even more than soy sauce! We use it to season the pork bites as well as for the sauce. You can substitute with light or all-purpose soy sauce, but I feel like the sauce may lack a bit of depth.
Cornflour / cornstarch – Makes things crispier than flour, and more staying power too. A little is mixed into the pork with the fish sauce to make the surface sticky before coating each cube completely in the cornflour.
Garlic – Adds tasty fresh garlic flavour into the sauce.
How to make Sweet Chilli Crispy Thai Pork Bites
This is not deep fried, it’s very shallow fried. You only need about 0.5cm / 1/5″ of depth of oil. This much bubbles enough up the sides of each 2cm-thick piece of pork so you only need to turn them once, rather than 6 times. You will never catch me turning 40 cubes of pork 6 times to crispy up each side!!
Sticky seasoned pork – Toss the pork in the fish sauce, then add the 1 1/2 tablespoons of cornflour and toss again. You’ll end up with a pale brown milky coating on each piece which is a bit sticky (cornflour does that) and this is what will make the cornflour dusting stick to each piece of pork.
Crispy coating – Add the 1/2 cup of cornflour and use your fingers to coat each piece, separating pieces stuck together.
Squeeze each piece to make a good amount of cornflour adhere firmly onto the surface. This is key for a great crispy shell without deep frying! You can do two or three pieces at a time in each hand.
Shake off excess – Put the pork pieces in a colander then give it a shake so the excess falls through the holes. This too is key when making I-want-crispy-without-deep-frying things as loose cornflour falls off, quickly burns and sticks to the pork. Also, too much cornflour = undesirable powdery coating.
Shallow fry – Heat 05.cm / 1/5″ oil in a non-stick pan over high heat. It’s hot enough when the pork sizzles immediately on contact. Spread half the pork in the oil, separating so they don’t touch, and cook for 3 minutes in total until golden as follows (this is specific!):
– Scatter pork in pan, start timer
– Cook 1 minute undisturbed
– Flip and cook for whatever time is remaining so total time in the pan including flipping time (~30 to 45 seconds) is 3 minutesRemove from the pan with a slotted spoon onto a paper towel-lined tray to drain excess oil. Cook remaining pork.
Simmer sauce – Pour all the oil out of the pan into a metal bowl (not glass, which risks cracking due to hot oil). Give it a quick wipe then add the sauce ingredients and simmer for 2 minutes until it thickens a bit. If it’s too watery it will make the surface soggy immediately on contact.
Quick toss – Add the pork and quickly toss to coat in the sauce, then serve over rice.
Matters of serving and crispiness
I like to serve this over jasmine rice which is on-theme with the Thai flavours in this dish, though any type of rice or faux rice will work a treat here. I could also see these stuffed into bao buns.
On the side, I went classic Thai street food style with plain tomato and cucumber chunks. The fresh juiciness balances the sweet-savoury richness of the crispy pork bites perfectly.
Choose your rice
As for crispiness: this is seriously crunchy for something not deep fried. About on par with regular deep frying, though not quite at the double-fry level (like here and here and here). Once sauced, the coating softens a little, but even half an hour later the edges stay crisp (just ask the kids across the road who were nibbling leftovers on the sidewalk yesterday!).
So yes, deep frying is crispier. But then again, this is a shallow-fried, one-pan recipe with fewer steps and dinner on the table in 20 minutes. How good is that?! – Nagi x
PS In case you’re curious, the other recipe thoughts that crossed my mind were: pork filet mignon, pork fries, mini pork schnitzels, smothered pork medallions, ribbon skewers (think – ruffles). Drop a comment below if any of these jump out at you!
Watch how to make it
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Easy Crispy Thai Pork Bites with Sticky Sweet Chilli Sauce
Ingredients
Crispy pork bites:
- 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)
Sweet chilli sauce:
- 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
Garnish and serving:
- 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!
Recipe Notes:
Nutrition Information:
Life of Dozer
At 3.49 pm today – the CEO….
….and the employee.
And I wouldn’t have it any other way!!
PS Also happy to report the CEO’s strength is continuing the slowly improve, now up to a 60% independent standing up rate, up from 0% three weeks ago. Employee is very happy. CEO is just concerned about ensuring the employee is carrying snacks at all times, as per company policy.
Absolutely delicious and easy. Thanks for another great recipe
Super easy and fast. Love it with the pork tenderloin as I m always struggling with this cut in terms of flavour. All household ingredients for me, even had cilantro.
When my husband asked ‘what’s for dinner’ and I said pork, he groaned (sorry, but here in the US, pork is sooo much cheaper than beef or chicken!) First bite for him – straight out of the pan. …he said doesn’t even need the sauce. Second, at the table was that this was the first time he’s liked pork in a LONG time! I enjoyed too – I did the chili sauce ‘sugar’ to taste as well, since I don’t like it quite as sweet. Only thing – add a veg! I added a summer squash sauteed, and it was nice. Also feel like green beans would work?
A question Nagi, I cannot eat chilli, Cayenne or Curries. If I swap out the sweet chilli sauce for honey and maybe a pinch of smoked or sweet Paprika (can tolerate small amounts) lemon juice or chopped white part of spring onion or eshalot?? I know it will not be the same, do you think they could work.? I’m constantly trying to find
alternative ingredients because I’m liking the look or sound of a recipe. Everyone adds hot spicy herbs etc to their dishes. Do you think the alternative ingredients could work? Thanks Nagi.
So happy to see mr Dozer getting strong again…
Hey Lindi, I have made this and loved it as is, but, I plan on making it with other sauces too. If following the same method, I don’t see how it would work!
I love a sweet, soy, garlic sauce. I make one with 1/2cup apple juice. 1-2tbs apple cider vinegar. 1/3 cup soy sauce. Garlic as desired. 2tbs brown sugar. I then mix 1tbs of cornflour with a little of the sauce until smooth, then add it to the sauce before adding to the meat in the pan.
Hey Lindi, I have made this and loved it as is, but, I plan on making it with other sauces too. If following the same method, I don’t see how it wouldn’t work!
I love a sweet, soy, garlic sauce. I make one with 1/2cup apple juice. 1-2tbs apple cider vinegar. 1/3 cup soy sauce. Garlic as desired. 2tbs brown sugar. I then mix 1tbs of cornflour with a little of the sauce until smooth, then add it to the sauce before adding to the meat in the pan.
Thanks for your suggestion. I did make the honey, Soy and garlic, I also added some fresh grated Ginger. It was delicious 😋…
I want a sour version of this pork tidbits recipe.
P.S. What does the CEO do on his day off?
Another terrific recipe. Thanks, Nagi. I followed the recipe as written – easy to make – comes together quickly. Served it with jasmine rice and tomatoes as you suggested (we had no cucumber in the house). I’ll make this again.
Gosh this is even good cold the next day straight out of the frig. Was going to heat the little bit of left over I had but it sadly didn’t make it to the microwave. Thank you – wonderful recipe and I love your CEO. You’re a good employee. Glad Dozer’s strength is returning. You both look great!
Cornstarch and cornflour are 2 different things please clarify the usage .
Hi Amy, cornflower here in Australia is the same thing as cornstarch in the states. Where are you based? 🙂 – N x
Didn’t have sweet chilli sauce but used sriracha sauce with a tablespoon of honey. It was so yummy. So many ideas with the sauce.
Yes! I was thinking that too 🙂 I will do a simple stir fry soon too. Glad you enjoyed it Neil! – N x
You have been my go to recipe site, but when I cooked crispy pork bites with sweet chilli sauce both my husband & I felt there was too much lime juice (took over the flavour & way too tangy) – should it be teaspoon – not tablespoon
We found the same in my household too! I might try next time with a teaspoon-worth and see how that tastes!
Made this for dinner tonight and it was soo good! Although my pork was not crispy I think I did not dredge my pork well enough. Hopefully next time i can get it crispier!
I also added some fresh chilli into the sauce for some extra spice and some white rice vinegar for the sour as my lime was super sweet! Can’t wait to make this again next week!
Looks devine, is the an airfryer version?
I’ve made similar recipes in the airfryer and just sprayed the dredged cubes very well with oil. It’s worked well for me!
I saw this in my inbox this morning and decided that I needed those flavours for my dinner! I made it as written and served it with a veggie stir fry and white rice, cilantro, and lime. It went down WAY too quickly! Another winner recipe, Nagi! Best to you and Dozer.
Smothered pork medallion sounds delicious Nagi. Its wonderful that the CEO is making such good progress.
Yay Dozer. You are a trooper 💙
Omg, that pork looks yummy 😋
Thankyou for the recipe and video !!
yum! thankyou!
Thank you Nagi!! Love to see Dozer better … 😘super hugs to both🤗 & BTW i’m drooling with this recipe and I forwarded it to a lot of my friends -up to Canada and across the US ( Im in Ohio ) ☺️
Stefi, thank you so much for sharing the recipe far and wide, that makes me so happy! And yes, Dozer is definitely on the mend, he’s lapping up all the extra hugs and attention ❤️ – N x
Such an ADORABLE and clever post about Dozer, the CEO!! 🙂 Hilarious!! I loved the pictures too, I’m so happy that he continues to get better!! Please give him a BIG hug for me. Thank you for all you do for Dozer and your community!!!
Marca, thank you so much for the kind words, I’m so glad you enjoyed the post and photos! Hug passed on and happily received (and nudging for more!). ❤️ – N x
I vote for the Pork Schnitzels!
I’ve already done schnitzel!!! -> https://promotown.info/schnitzel/%3C/a%3E%3C/p%3E
Hi Nagi, sorry I couldn’t work out how to post a fresh comment, but just wanted to let you know that from my mobile, there’s no links for the examples of double-fried foods.
Also, I’ve never commented before, but I love your recipes, everyone I know who cooks does, we are so lucky to have you, you’re a wonderful cook and obviously a beautiful soul. Thank you doesn’t even cut it!
Making this tonight! Glad. The CEO is back on his feet
Nancy, yay, I hope you love it! And yes, the CEO is back on his feet and making the most of it 🙂 – N x
I am so happy to hear that Dozer is doing better. I absolutely love your recipes and seeing how Dozer is doing. Have you had any update on the blogger who stole your recipes?
Carol Ann, thank you so much for your kind words, it means a lot. Dozer is doing well and I feel so lucky! I can’t comment on the latter but thank you for checking in 🙂 I will say however that it was not about getting money out of them and it was never just about me and my recipes. They will never be able too buy me off. – N x
Nagi, good for you! It’s terrible that somebody would do that in the first place. For them, in my opinion, it was not about the love of food, which you definitely have, it was about money.
God Bless you and Dozer and keep posting your delicious recipes!!!