Complexity: Medium


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve with toothpicks to dip into your favorite dip.