Perry's Famous Pork Chop 'bites' Recipe

trim and cut

Trim any excess fat from the boneless pork loin and pat dry. Cut into 1-inch cubes so pieces will thread easily on skewers and cook evenly (about 30–36 cubes from 1 lb).

prepare marinade

In a medium bowl, whisk together soy sauce, apple cider vinegar, brown sugar, minced garlic, grated ginger, olive oil, black pepper, and salt until sugar dissolves.

marinate pork

Add pork cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 15 minutes before cooking to take off chill.

soak skewers

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning while frying.

assemble batter

In a shallow bowl, whisk together all-purpose flour, cornstarch, and baking powder. In a separate small bowl, lightly beat the egg. Slowly whisk cold sparkling water into the flour mixture until a smooth, slightly thick batter forms. Fold in the beaten egg; batter should coat but not be as thick as pancake batter.

prepare panko

Place panko breadcrumbs on a large plate. Set up a three-station line: batter bowl, panko plate, and a tray for skewers.

skewer the pork

Thread 5–7 pork cubes onto each soaked skewer, leaving a small gap between pieces for even frying. For the 5-skewer appetizer portion, make 5 skewers; for 3-skewer, make 3 skewers.

batter and bread

Working one skewer at a time, dip each pork skewer into the batter, letting excess drip off, then roll in panko until evenly coated. Place coated skewers on the tray and repeat.

heat oil

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter — it should sizzle and rise steadily.

fry skewers

Fry skewers in batches without crowding, 2–3 minutes per side, turning gently with tongs so the panko achieves an even golden-brown crust. Total cook time per skewer should be 6–8 minutes or until internal pork temperature reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain.

make glaze

While skewers rest, combine hoisin sauce, honey, Sriracha, rice vinegar, and lemon or lime juice in a small saucepan. Warm over low heat, stirring, until honey melts and glaze is glossy, about 2–3 minutes. Remove from heat and stir in green onions and cilantro if using.

glaze skewers

Brush a light coating of the warm glaze over each fried skewer. Optionally, reserve some glaze as a dipping sauce. Sprinkle sesame seeds over glazed skewers if desired.

Arrange microgreens or shredded cabbage on the serving platter as a bed. Place skewers atop the greens. Serve immediately with lemon wedges and any reserved glaze for dipping. Each skewer portion: 5 skewers or 3 skewers per order as requested.