"Versy Tyle" > wrote in message =
...
> What is it about ordinary chunks of diced pork that makes the batter =
fail?
> Presumably a marinade would give the meat too much liquid. But what =
about
> some dried spices?
>=20
> Versy
>=20

Probably because they are chunks, they retain too much moisture.
If you tried very thin slices of pork, it probably would work.
=20