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Ingredients
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Pork and marinade
Breading & frying
Chimichurri
To serve
Method
Pork and marinade
Prep the pork
Pat the pork cubes dry with paper towels. Place them in a medium bowl.
Add the minced garlic, smoked paprika, ground cumin, kosher salt, black pepper and lime juice. Toss to coat evenly. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to allow flavors to penetrate. Remove from refrigerator 10 minutes before frying to take the chill off.
Breading & frying
Set up station
In a shallow bowl combine the flour, cornstarch, baking powder and 1 tsp kosher salt. In a second bowl whisk the beaten egg with the milk. In a third shallow bowl place the breadcrumbs.
Coat the pork
Working in batches to avoid crowding, dredge marinated pork cubes first in the flour mixture, shaking off excess; then dip into the egg wash; finally press into breadcrumbs to form an even coating. Place coated pieces on a wire rack while heating oil.
Heat oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 2 cups). Heat over medium-high until the oil reaches 350°F (175°C) or until a small bit of breading sizzles immediately when added.
Fry
Fry the pork in 2–3 small batches, 3–5 minutes per batch, turning occasionally, until golden brown and the internal temperature reaches 145–150°F (63–66°C). Avoid overcrowding. Use a slotted spoon or spider to transfer to a paper towel-lined tray to drain.
While still hot, lightly season the fried pork with the extra kosher salt. Let rest 2–3 minutes before serving; the exterior will stay crisp and the interior juicy.
Chimichurri
Prepare herbs
Finely chop the parsley and oregano. Mince the garlic and place all herbs and garlic into a small bowl.
Add red wine vinegar, lemon juice and lemon zest, then whisk in the olive oil until combined. Stir in red pepper flakes, kosher salt and black pepper. Taste and adjust acidity, salt or heat as desired. Let the chimichurri sit at room temperature for at least 10 minutes to allow flavors to meld.
To serve
Arrange crispy fried pork on a platter. Spoon chimichurri over the pork or serve alongside in a small bowl for dipping. Garnish with microgreens or chopped cilantro and lime wedges. Serve immediately so the pork remains crisp.