Combine the cut pork with the oil, apple cider, 1 tablespoon of cornstarch, Calabrian pepper paste and salt. Mix well until the pork is evenly coated. Marinate it for 15-20 minutes.

In a small bowl, mix together the salt, white pepper, and black pepper. Set aside for garnish.

Heat enough oil in a medium-sized pan to cover half of the pork. Heat it over medium heat until it’s hot. Prepare a plate lined with paper towels.

In a skillet, melt the butter and add the garlic and peppers. Fry them until the garlic turns pale golden and crisps up on the edges for 1-2 minutes. Remove them from the skillet and drain them on the paper towel-lined plate using a slotted spoon.

Drain the pork from the marinade and add it to a new bowl. Add the ½ cup of cornstarch to the marinated pork and toss to coat.

Add the pork to the pan, a few pieces at a time, and don’t overcrowd the pan. Cook each side for 2-3 minutes until the coating is crispy and lightly browned.

Remove the pork from the pan, draining off any excess oil, and place it on the paper towel-lined plate. Let it rest for at least 10-20 seconds so that the paper towels can soak up some of the oil. Sprinkle a small amount of salt and pepper mix over the pork while it’s still hot. Once you’ve cooked all the pork pies, transfer them to the bowl.

Sprinkle half of the salt and pepper mixture over everything, add a dash of Calabrian pepper, and toss to evenly distribute. Add the garlic and peppers to the bowl and give it another toss. Taste the pork and sprinkle with more salt and pepper, if needed.

Plate the pork bites and season with an additional salt and pepper mixture. Garnish with chopped green onions and lemon wedges. Serve immediately.