
These bite-sized pork tenderloin pieces are double-coated for maximum crunch and tossed in a vibrant, zesty sweet chili glaze. A perfect 20-minute meal that brings the bold, authentic flavors of Thai street food right to your dinner table.
In a medium bowl, toss the pork tenderloin pieces with the fish sauce and 1 1/2 tablespoons of cornflour until the meat is evenly coated and feels slightly sticky.
Sprinkle the remaining 1/2 cup of cornflour over the pork. Use your fingers to toss and separate any pieces that are stuck together. Lightly squeeze small handfuls of pork to ensure the coating adheres firmly.
Place the coated pork into a colander and give it a gentle shake to remove any excess cornflour; this ensures the oil stays clean and the coating remains light.
Heat about 0.5 cm (0.2") of neutral oil in a large non-stick pan over high heat. Test the temperature by dipping a piece of pork in; it should sizzle immediately.
Fry the pork in two batches to avoid overcrowding. Cook the first side undisturbed for 1 minute until golden, then flip and cook for another 2 minutes until crisp. Be careful not to overcook, as tenderloin is very lean.
Use a slotted spoon to transfer the crispy pork to a paper towel-lined tray to drain.
Carefully pour the oil out of the pan. Return the pan to medium heat and add the sweet chili sauce, lime juice, and minced garlic. Simmer for about 2 minutes until the sauce thickens into a syrupy consistency.
Add the pork back into the pan and toss quickly to coat every piece in the sticky glaze.
Serve immediately over jasmine rice. Garnish with fresh coriander and lime wedges. For a classic Thai experience, serve with fresh cucumber and tomato wedges on the side.
For the best results, ensure the pork is patted dry before the initial marinade. If you prefer more heat, add a finely chopped bird's eye chili to the sauce while it simmers. To keep the pork crispy, do not toss it in the sauce until you are ready to serve.





