Pork Bites Recipe

Trim and cut

Trim excess fat and silver skin from the pork. Cut the pork into 1 to 1 1/4-inch bite-sized cubes so they cook evenly.

Season

In a bowl, toss pork cubes with kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated. Let rest 10 minutes at room temperature while you prepare vegetables and pan.

Slice mushrooms and onions

Trim mushroom stems and quarter or halve larger mushrooms so pieces are similar in size to pork bites. Peel and slice the onion into 1/4-inch half-moons. Mince garlic and chop parsley; set aside.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil. Working in a single layer (do 1 or 2 batches to avoid overcrowding), add pork bites and sear undisturbed 2–3 minutes until a golden crust forms, then flip and sear another 1–2 minutes until browned on second side. Use a thermometer — internal temperature should be about 140°F (60°C) when taken off the pan, as pork will finish cooking later. Transfer seared pork to a plate and tent loosely with foil.

Reduce heat to medium, add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add sliced onions and cook 4–5 minutes, stirring occasionally, until softened and starting to caramelize. Add mushrooms and cook 4–6 minutes until mushrooms release moisture and begin to brown. Stir in minced garlic and cook 30–45 seconds until fragrant.

Pour in the white wine (or extra chicken broth) and scrape up browned bits from the pan with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add chicken broth, Dijon mustard, soy sauce, and apple cider vinegar; stir to combine.

In a small bowl, whisk cornstarch with cold water to make a slurry. Stir the slurry into the sauce and simmer gently for 1–2 minutes until slightly thickened.

Return the seared pork and any accumulated juices to the skillet. Stir to coat with sauce and simmer 2–4 minutes until pork reaches 145°F (63°C) and sauce is glossy and coats the back of a spoon. Taste and adjust seasoning with additional salt and pepper if needed.

Remove from heat, stir in chopped parsley and the remaining 1 tablespoon butter for a glossy finish. Let rest 2 minutes so flavors meld.

Transfer pork bites, mushrooms, and onions to a serving dish. Spoon pan sauce over the top. Serve immediately with rice, mashed potatoes, crusty bread, or over buttered noodles.