Pat the pork cubes dry with paper towels. Place in a bowl and season evenly with 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp paprika. Toss to coat and set aside for 10–15 minutes to allow seasoning to penetrate.

Set up breading station

In a shallow bowl combine 3/4 cup all-purpose flour and 1/4 cup cornstarch; mix well. In a second shallow bowl whisk the lightly beaten egg with 1/4 cup milk (or buttermilk) until blended.

Coat the pork

Working in batches, dredge seasoned pork cubes first in the flour-cornstarch mixture, shaking off excess. Then dip into the egg-milk mixture, letting excess drip off, and return to the flour-cornstarch for a final coating. Place coated pieces on a wire rack set over a tray; let rest 10 minutes to help the coating adhere.

Heat oil

Pour about 2 cups neutral oil into a deep 10-12" skillet or heavy-bottomed pot to a depth of about 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small bit of batter— it should sizzle and float steadily.

Fry the pork

Fry the pork in a single layer in batches (don't overcrowd) for 3–5 minutes per batch, turning as needed, until golden brown and cooked through (internal temperature 145–155°F depending on cut thickness). Adjust heat to keep oil at roughly 325–350°F. Use a slotted spoon or spider to transfer cooked pieces to a paper towel-lined tray or wire rack to drain. Repeat with remaining pork.

Keep warm

If making ahead or keeping warm while finishing, place fried pork on a wire rack in a 200°F (95°C) oven for up to 20 minutes so it stays crisp.

Chimichurri

Prepare herbs and garlic

Finely chop the parsley, cilantro (if using) and oregano leaves until you have about 1 cup packed parsley and 1/4 cup cilantro. Mince 3 garlic cloves very finely or press through a garlic press.

Mix chimichurri

In a bowl combine the chopped herbs, minced garlic, 2 tbsp red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1 tsp lemon zest if using. Stir until well emulsified. Taste and adjust seasoning—add a little more vinegar for acidity or salt to taste.

Rest the sauce

Let the chimichurri sit at room temperature for at least 10–15 minutes to allow flavors to meld. It can be made several hours ahead and refrigerated; bring to room temperature before serving.

Assembly and serving

Transfer hot crispy pork to a serving platter. Spoon several tablespoons of chimichurri over the pork or serve the chimichurri in a small bowl alongside for dipping. Garnish with microgreens or chopped cilantro and serve with lemon wedges to squeeze over just before eating.

Serve immediately so the pork remains crispy. Leftovers can be refrigerated in an airtight container and reheated in a 400°F (200°C) oven on a wire rack for 6–8 minutes to re-crisp.