Crispy Thai Pork Bites with Sweet Chilli Sauce

That sounds like a delicious project! To make these pork bites truly authentic and crispy, we'll need to focus on two main parts: the flavorful marinade for the meat and the technique for getting that perfect crunch.

I'll help guide you through the process step-by-step. Where would you like to start?

1. **The Flavor Base**: We can explore the "Holy Trinity" of Thai aromatics (garlic, coriander root, and peppercorns) used to season the pork.

2. **The Crunch Factor**: We can discuss the different types of flour and frying techniques used to achieve a light, crispy coating.

3. **The Homemade Sauce**: We can look at how to balance sweet, sour, and spicy flavors to create a fresh sweet chilli dipping sauce from scratch.

Which path should we take first?

Crispy Thai Pork Bites with Sweet Chilli Sauce

These bites are inspired by Thai Moo Krob, featuring tender pork belly with an incredibly crunchy skin, seasoned with classic Southeast Asian aromatics.

Ingredients

The Pork Bites

Pork Belly: 500g (1.1 lbs), skin-on, cut into 1-inch cubes.

Aromatics: 3 cloves garlic (minced), 1 tsp coriander root or stems (finely chopped).

Seasoning: 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp white pepper, 1 tsp sugar.

Crunch Factor: 1/2 cup tempura flour or rice flour (for a lighter, crispier coating).

Oil: Neutral oil for deep frying (vegetable or canola).

Homemade Sweet Chilli Sauce

1/2 cup white vinegar

1/2 cup sugar

2 cloves garlic, finely minced

1 tbsp red chili flakes (or 2 fresh Thai bird's eye chilies, minced)

1/2 tsp salt

1 tsp cornstarch mixed with 1 tbsp water (slurry)

Instructions

1. Prepare the Pork

Marinate: In a large bowl, combine the pork cubes with garlic, coriander, soy sauce, oyster sauce, white pepper, and sugar. Let it sit for at least 20 minutes (or up to 2 hours in the fridge).

Coat: Just before frying, toss the pork in the tempura/rice flour. Ensure every piece is lightly and evenly coated. This creates the "crispy" shell.

2. Make the Sauce

In a small saucepan, combine vinegar, sugar, garlic, chilies, and salt.

Bring to a simmer over medium heat until the sugar dissolves.

Stir in the cornstarch slurry and continue to simmer for 1–2 minutes until the sauce thickens and becomes glossy. Set aside to cool.

3. Fry to Perfection

First Fry: Heat oil to 325°F (160°C). Fry the pork bites in batches for 4–5 minutes until cooked through and pale golden. Remove and drain on paper towels.

Second Fry (The Secret to Crispy): Increase the heat to 375°F (190°C). Flash-fry the pork for 1–2 minutes until the skin bubbles and becomes golden brown and shattered-glass crunchy.

Drain: Remove immediately and drain on a wire rack to prevent sogginess.

4. Serving

Garnish with fresh cilantro and sliced scallions.

Serve immediately while piping hot with the sweet chili sauce on the side or drizzled over.

Tips for Success

Dry the Skin: If using a whole slab of belly before cutting, pat the skin extremely dry with paper towels to ensure maximum "pop" during frying.

Air Fryer Option: If you prefer not to deep fry, spray the coated bites with oil and air fry at 400°F (200°C) for 15-18 minutes, shaking halfway through.