Indonesian Pork Bites

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Indonesian Pork Bites

I wanted meatballs for dinner tonight but not “the usual”.  So I opened up my spice cabinet by the stove and just started throwing Asian/Indonesian ingredients into the bowl.  It never ceases to amaze me that sometimes those “no-recipe” creations end up coming out soooooo tasty!   These had a very delicate flavor, despite the fact that the ingredients have pretty strong flavors.  I guess my ingredient amounts were spot on for our taste buds as we both just LOVED these little pork bites!  I served them with steamed cauliflower and green beans.  As the raw meat mixture was quite “sticky” (not sure why) they were difficult to roll into smooth, round meatballs.  So I improvised and ended up dropping little “roundish” blobs of meat onto my hot, greased skillet and then flattened them with the back of my spatula a bit.

Made even smaller and served with toothpicks, these would be great party food or a first course when entertaining.  As I used nut-based crackers, as written, this recipe would not be suitable until you reach the nuts and seeds level of the Atkins carb ladder in Phase 2 OWL.  Substituting an Induction suitable cracker, those on Induction could also enjoy these little pork delights.  These fit a Keto lifestyle nicely, too.  Paleo-Primal followers will want to use a nut butter in lieu of the peanut butter.🙂

DIPPING SAUCE:  If you want one to go with these morsels, the one in this recipe is very nice.

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1 lb. lean ground pork

1 beaten egg

1 oz. onion, finely minced

2-3 T. chopped cilantro

¼ tsp. Thai green curry powder

1/16 tsp. cayenne pepper (optional)

4 low-carb crackers of your choice (I used Almond-Arrowroot Crackers ), crushed

1 tsp. coconut aminos (or low-sodium soy sauce or tamari)

1 small clove garlic, minced

2 tsp. fish sauce (I use Thai Kitchen brand)

2 T. all natural peanut butter or other nut butter of your choice

1 T. olive oil (for frying)

DIRECTIONS:   Mix all ingredients together using a fork or your hands in a medium mixing bowl.  Heat the oil in a  non-stick skillet over medium-high heat.  Form into 13 “rough” meatball shapes, drop onto hot greased skillet, and with the back of a spatula, press them slightly to  flatten to about ½” thick.  Fry until golden brown on both sides.   This will take about 5 minutes per side.  Serve at once with your favorite Asian stir-fried vegetable dish.  ENJOY!

NUTRITIONAL INFO:   Makes 13 pork bites, each contains:

133 calories

11 g  fat

1.2 g  carbs, .4 g  fiber, .8 g  NET CARBS

7.45 g  protein

133 mg sodium


7 comments on “Indonesian Pork Bites

  1. I also wanted to tell you that after making your chicken liver recipe, I decided to try and make chicken tenders the same way, and they are good.


    • I use that coating approach for fish, chicken fried steak and even oven-fried veggies like okra, onion rings, eggplant, squash and so much more. Alison, there just isn’t anything I haven’t been able to use it on for oven-frying that hasn’t come out better than the skillet fried versions. Glad you liked it and thanks so much for taking the time to give me the positive feedback!


  2. I never have crackers, do you think I could put some ground pork rinds in this instead? If so how much do you think? Thanks in advance.


    • Hmmm. I think they would work. Gosh, when I crushed my crackers they just filled one tightly closed fist, so maybe 1/4 cup? It’s just to loosen up the meat and prevent them from being so hard when cooked. You could accomplish the same thing with a bit of chia seed gel or another small egg added to the meat mixture. 🙂


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