Dangerously Delicious: Crispy Garlic Fried Pork Bites!
Okay, friends, lovers of all things crispy, and savory snack fanatics! Are you ready for a recipe that’s so unbelievably crunchy, so packed with garlicky flavor, and so satisfyingly delicious that it will instantly become a new favorite? If you're dreaming of perfect, bite-sized morsels of pork with a shattering crust, then you have come to the right place!
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The Shatteringly Crispy Coating: The combination of cornstarch and flour creates a light, yet incredibly sturdy and crunchy crust that stays crisp. Tender & Juicy Interior: Using pork shoulder or belly ensures the meat inside stays moist and flavorful, even after frying. Simple Savory Marinade: A quick marinade of soy sauce, vinegar, and egg helps to tenderize the pork and adds a base layer of flavor. Double Garlic Punch: Garlic powder in the coating and fried minced garlic on top make this a dream for garlic lovers. Perfectly Bite-Sized: Ideal for snacking, appetizers, or piling into a bowl with rice.
An Unforgettable Appetizer or Party Snack: Guaranteed to be the first thing to disappear! A Seriously Satisfying Game Day Treat. A Delicious Main Course Served Over Steamed Rice. When You're Craving Something Crispy, Savory, and Indulgent. Showing Off Your Frying Skills with a Foolproof Recipe!
Marinate the Pork: A quick 10-minute soak is all it takes to boost flavor and tenderness. Mix the Crispy Coating: Combine that all-important cornstarch, flour, and seasonings. Dredge & Coat: Get every piece of pork evenly coated in that crispy mixture. Fry in Batches: Cook until deeply golden brown and irresistibly crunchy. Finish with Fried Garlic: The final, fragrant touch that takes it over the top! Serve Hot & Listen for the Crunch!
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1 lb pork shoulder or pork belly, cut into 1-inch cubes 1/2 cup cornstarch 1/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon paprika (optional, for color and flavor) 4 cloves garlic, minced 1 large egg 1 tablespoon soy sauce 1 tablespoon rice vinegar or lemon juice Approx. 1 cup vegetable oil (or other neutral high-heat oil, for frying) Chopped green onions or fresh parsley, for garnish (optional) 
Marinate the Pork: In a medium bowl, combine the pork cubes, soy sauce, rice vinegar (or lemon juice), and the egg. Mix well to ensure every piece of pork is coated. Let the pork marinate at room temperature for at least 10 minutes (or up to 30 minutes in the fridge). This helps to tenderize the meat and adds a base layer of flavor.
Prepare the Crispy Coating: In a separate shallow dish or a large zip-top bag, mix together the cornstarch, all-purpose flour, salt, black pepper, garlic powder, and paprika (if using).
Heat the Oil: Pour vegetable oil into a large, heavy-bottomed skillet or wok to a depth of about 1/2 inch. Heat the oil over medium-high heat. The oil is ready when a small pinch of the flour mixture sizzles immediately upon contact.
Coat the Pork: Working with a few pieces at a time, remove the marinated pork from its bowl, letting any excess marinade drip off. Dredge the pork pieces thoroughly in the flour mixture, pressing gently to make sure each piece is evenly and generously coated. Shake off any excess.
Fry in Batches: Carefully place the coated pork pieces into the hot oil in a single layer. Do not overcrowd the pan, as this will lower the oil temperature and result in less crispy pork. Fry in 2-3 batches if necessary. Fry for about 3–4 minutes per side, turning occasionally, until the pork is a deep golden brown, cooked through, and wonderfully crispy. Using tongs or a slotted spoon, remove the cooked pork bites from the skillet and transfer them to a wire rack or a plate lined with paper towels to drain any excess oil.
Make Fried Garlic Garnish: Carefully drain most of the hot oil from the skillet, leaving about a teaspoon behind (or wipe the pan and add a fresh teaspoon of oil). Reduce the heat to medium-low. Add the minced garlic and sauté, stirring constantly, for about 30-60 seconds, or until it's golden and fragrant. Watch it very closely as it can burn in an instant! Immediately sprinkle the fried garlic over the hot, crispy pork bites.
Garnish and Serve: Garnish the pork bites with fresh chopped green onions or parsley, if desired. Serve immediately while hot and at peak crispiness. They are fantastic on their own as an appetizer or served with steamed rice for a main course.
2 Medium Bowls Large Heavy-Bottomed Skillet or Wok Tongs or Slotted Spoon / Spider Strainer Wire Rack or Paper Towel-Lined Plate Measuring Cups & Spoons Cutting Board & Sharp Knife
Pork Choice: Pork shoulder (Boston butt) is great for a balance of meat and fat, ensuring juicy results. Pork belly will be richer and even more tender. Cornstarch is Key: The cornstarch in the coating is the secret to that extra-light and crispy texture. Don't skip it! Don't Overcrowd the Pan: This is the golden rule of frying! Cooking in batches keeps the oil temperature high, which is essential for a crispy, non-greasy crust. Watch the Garlic: When frying the minced garlic for the garnish, it can go from golden to burnt in a matter of seconds. Stay right by the pan and stir constantly. Serving Hot: These are at their absolute best when served immediately after frying, while the crust is still shatteringly crisp. Dipping Sauces: While amazing on their own, these are also great with a sweet chili sauce, a tangy soy-vinegar dip, or a creamy sriracha aioli.
The Main Event: Serve a generous portion over a bed of hot, fluffy jasmine rice. Appetizer Platter: Feature them alongside spring rolls, dumplings, or other party favorites. In a Salad or Bowl: Add them to a salad or grain bowl for a crunchy, savory protein boost. With a Cold Beer: The perfect pairing for a game day snack.
Calories: 627 kcal (A substantial 31% of a 2000-calorie daily intake – this is a rich, indulgent dish!) Protein: 33g (An excellent 66% of your daily needs!) Total Fat: 34g (52% DV – from the pork and frying oil) Saturated Fat: 7g (47% DV)
Total Carbohydrate: 44g (15% DV – primarily from the flour/cornstarch coating) Sugars: 0.36g (Incredibly low, at 0% DV!)
Cholesterol: 174mg (58% DV – from the pork and egg) Sodium: 1806mg (A high 79% DV! From soy sauce and added salt. Using low-sodium soy sauce can help manage this.)
Vitamin B1 (Thiamin): 1mg (A whopping 92% DV! Pork is a thiamin superstar.) Selenium: 54µg (An excellent 78% DV!) Vitamin K: 41µg (39% DV – parsley/green onions and oils contribute) Vitamin B2 (Riboflavin): 0.63mg (37% DV) Phosphorus: 369mg (37% DV) Vitamin B3 (Niacin): 7mg (36% DV) Vitamin B6: 0.73mg (36% DV) Zinc: 4mg (33% DV) Vitamin B12: 1µg (23% DV) Iron: 3mg (19% DV) Manganese: 0.37mg (19% DV) Potassium: 579mg (17% DV) Vitamin B5 (Pantothenic Acid): 1mg (16% DV) Vitamin E: 2mg (14% DV) Folate: 48µg (12% DV) Copper: 0.23mg (12% DV) Magnesium: 42mg (11% DV) Calcium: 51mg (5% DV) Fiber: 1g (4% DV) Vitamin C: 2mg (4% DV) Vitamin D: 0.44µg (3% DV) Vitamin A: 130IU (3% DV)
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