alevia's kitchen
Short Description
Crispy, golden pork tenderloin bits—seasoned and pan-seared for a crunchy bite that’s perfect for topping salads, bowls, or noodles.
Ingredients
Marinate:
1 large pork tenderloin fillet cut into bite-size pieces
2 tablespoons of vegetable oil
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
2 teaspoon Calabrian pepper paste
½ teaspoon of salt
Frying:
½ cup of cornstarch
1 to 2 cups of vegetable oil. Fill the pot just enough to cover the pork
1 tablespoon of butter
3 cloves of garlic sliced
Saute:
¼ onion sliced
½ yellow pepper julienne
½ red pepper julienne
Sides:
Crispy sushi rice
Arugula salad tossed with lemon olive, lemon juice, salt and pepper
Garnish:
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons black pepper
Dash of Calabrian pepper paste
Chopped green onion
Lemon wedges
Preparation
Mix the sliced pork with the oil, apple cider, 1 tablespoon of cornstarch, Calabrian pepper paste, and salt. Stir until the pork is thoroughly coated. Let it marinate for 15-20 minutes.
In a small bowl, combine the salt, white pepper, and black pepper. Reserve for garnish.
Heat enough oil in a medium pan to submerge half of the pork. Warm it over medium heat until hot. Prepare a plate with paper towels.
In a skillet, melt the butter and add the garlic and peppers. Fry until the garlic becomes pale golden and crispy at the edges, about 1-2 minutes. Remove them with a slotted spoon and drain on the paper towel-lined plate.
Remove the pork from the marinade and place it in a new bowl. Add ½ cup of cornstarch to the marinated pork and toss to coat.
Place the pork in the pan, a few pieces at a time, ensuring not to overcrowd. Cook each side for 2-3 minutes until the coating is crispy and lightly browned.
Take the pork out of the pan, letting excess oil drain, and place it on the paper towel-lined plate. Allow it to rest for 10-20 seconds to absorb some oil. Sprinkle a little salt and pepper mix over the hot pork. After cooking all the pork pieces, move them to a bowl.
Sprinkle half of the salt and pepper mixture over everything, add a bit of Calabrian pepper, and toss to mix evenly. Add the garlic and peppers to the bowl and toss again. Taste the pork and add more salt and pepper if necessary.
Arrange the pork bites on a plate and season with additional salt and pepper mixture. Garnish with chopped green onions and lemon wedges. Serve immediately.