Wunsche Pork Bites Recipe
Bite-sized pieces of smoked pork chop, seasoned with our house dry rub, fried crispy, and tossed in a sweet chill barbecue sauce, topped with crispy onion strings
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Ingredients
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Pork & Seasoning
Sweet Chili Barbecue Sauce
Crispy Onion Strings & Finish
Method
Pork & Seasoning
Trim and cut
Trim any excess fat from the smoked pork chop. Cut the pork into bite-sized pieces roughly 1 to 1½ inches each so they cook and crisp evenly. Pat pieces dry with paper towels.
Season
Place pork bites in a bowl. Add the house dry rub (2 1/2 tbs), kosher salt (1/2 tsp) and black pepper (1/2 tsp). Toss thoroughly to coat every piece. Let rest 10 minutes for rub to adhere.
Dredge
In a shallow bowl, whisk together 3 tbs flour and 1 tbs cornstarch. Lightly dredge the seasoned pork bites, shaking off excess. This thin coating will help create a crispy exterior and help sauce cling.
Fry pork bites
Heat 1 cup neutral oil in a heavy skillet (cast-iron or stainless) over medium-high heat to 350°F (175°C) or until a small bit of flour sizzles on contact. Work in batches to avoid crowding. Fry pork bites 2–3 minutes per side until golden brown and crispy (internal temperature already cooked from smoked chop but should reach about 140–150°F when reheated). Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Keep warm in a low oven (200°F) while finishing remaining batches.
Sweet Chili Barbecue Sauce
Combine and simmer
While pork is frying, combine 1/2 cup ketchup, 1/4 cup Thai sweet chili sauce, 2 tbs brown sugar, 1 tbs apple cider vinegar, 1 tsp soy sauce, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1 tsp minced garlic and 1 tbs water in a small saucepan. Bring to a low simmer over medium heat, stirring to dissolve sugar.
Reduce and adjust
Simmer gently 4–6 minutes until slightly thickened and glossy. Taste and adjust: add more sweet chili for heat/sweet, vinegar for brightness, or a pinch of salt if needed. Remove from heat and keep warm.
Toss pork in sauce
Place fried pork bites in a large bowl. Pour the warm sweet chili barbecue sauce over the pork and toss gently but quickly so each piece is coated without becoming soggy. Transfer coated pork to a serving plate.
Crispy Onion Strings & Finish
Prep onions
Separate the thinly sliced onion into rings and place in a bowl with 1/2 cup buttermilk. Let soak 10 minutes; this softens and helps the flour mixture adhere, producing crisp, light strings.
Dredge onions
In a shallow bowl combine 1/2 cup flour, 1 tbs cornstarch, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp pepper. Remove onion rings from buttermilk, shaking off excess, then toss in the flour mixture until well coated. Separate rings so they fry individually as strings.
Fry onion strings
Heat 1 cup frying oil (can use same skillet after wiping excess crumbs) to 350°F (175°C). Fry coated onion strings in small handfuls, 1–2 minutes, flipping if necessary, until golden brown and crisp. Remove with a slotted spoon to paper towels to drain, then immediately season lightly with a pinch of salt.