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Saw Alton Brown whip some up on Good Eats and had to try it. I've got a few modifications to his recipe in mind, mostly backing off the peppers a bit (in deference to Mrs. 87's tastes).

I've never fried anything in oil as the recipe calls for (how did I get into my 40s without doing that?), so this will definitely be an experiment. But the marinade smelled so good last night, I know it will be worth it!

Experiment = success!

I started with an Alton Brown recipe - Linky

Several modifications ...

1) Reduced the salt, significantly, removing it entirely from the dredge
2) Eliminated green peppers (Mrs. 87 dislikes them); instead, added additional celery and carrots
3) Used a higher-end soy sauce, made for sashimi & sushi. Much better taste and less sodium to boot.

Served it over brown rice.

Excellent!

Two additional things I got to thinking about ...

1) Dropping some powdered ginger into the dredge
2) serving the pork "chunks" as appetizers with a variety of dipping sauces. Doing that, I could see really mixing up the dredge, using powdered chipotle in one, heavy garlic powder in another. Lots of possibilities.