Pork Bites with Potato Wedges and Dipping Sauce

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using). Toss wedges with a drizzle of oil and season with salt on prepared tray. Cook for 20-35 minutes, until golden and crispy. Turn once to ensure even cooking.
2. Trim excess fat from pork then dice 2cm. Pat dry and add to a medium bowl, along with pork spice mix and salt and toss to coat. Add cornflour and continue to toss to coat well. In a small bowl, whisk egg, then add to bowl with pork and toss gently to coat well.
3. Place breadcrumbs in a shallow bowl or plate. Place handfuls of pork into the breadcrumbs and coat well. Set aside while you make the salad.
4. Mix all dressing ingredients together in a medium bowl. Slice capsicum thinly; tear lettuce leaves into smaller pieces; cut cucumber in half lengthways then thinly slice. Add to bowl with dressing and toss to combine.
5. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook pork, in batches, for about 4 minutes, until golden on all sides. Add more oil as needed. Wipe pan out between batches. Transfer pork to prepared tray and bake for 5 minutes, until cooked through.
6. To serve, divide wedges, pork nibbles and salad between plates. Serve a dollop of dipping sauce on the side.