- 4 small pork tenderloins cut into large cubes
- 1 WHOLE head of garlic cloves
- 1 tbsp ground chili powder
- 2 small onions, chopped
- 1 tbsp of fresh grated ginger
- 4-5 blades of chives
- 1 tbsp fresh parsley, chopped
- 2 teaspoons salt
- 1 lime, juiced
- 2 tbsp white wine vinegar
- 1 cup of water
- Vegetable oil for frying
In a large bowl combine the garlic, chili powder, ginger, chives, parsley, onions, salt, limejuice, vinegar and water. Puree in a blender or food processor until smooth.
Place the pork in a bowl. Pour the garlic mixture over the pork, mixing well to ensure the pork is coated in the marinade, cover and refrigerate, overnight.
Pat pork dry. Heat the oil in a large skillet over high heat and sauté the pork cubes quickly, turning often to brown on all sides.
Drain on paper towels. Place in a shallow baking dish and finish cooking in medium high oven (350 F) until the pork is cooked through.
Serve with toothpicks to dip into your favorite dip.