Sometimes simple is best.
Tonight I cooked some pork balls to go with the chinese meal I was cooking.
I created a simple batter, of self-raising flour and some beer. Mixed to a consistency which would coat a spoon, not too thick and not too thin.
Cut your pork into cubes about 1cm thick, tall and wide.
Hot oil and a few cubes at a time until golden brown.
They should be crisp and more importantly retain their crispness.