why make this recipe
Salt and Pepper Pork Chops is a delightful dish that balances the savory taste of pork with spicy peppers. This recipe is not only easy to make but is also perfect for any occasion, from a weeknight meal to a dinner party. The blend of flavors from the marinade and spices create a mouthwatering experience that complements white rice perfectly.
how to make Salt and Pepper Pork Chops
Ingredients:
- 1 pound pork shoulder (sliced about 1/3 inch thick)
- 3 tablespoons water
- 1 ½ tablespoons Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
- 1/8 teaspoon five spice powder (optional)
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 1/8 teaspoon white pepper
- 1 1/2 tablespoons oil
- 3 tablespoons water
- 3 cups peanut oil (for frying)
- 3 cloves garlic (thinly sliced)
- 3 long hot green peppers (sliced crosswise)
- 1 long hot red pepper (sliced crosswise)
- ½ teaspoon coarse sea salt
- 1/8 teaspoon coarsely ground white pepper
Directions:
- Combine the pork and marinade ingredients in a large bowl and mix well. Let it sit for at least 15 minutes.
- Move the pork to one side, add the coating ingredients, and mix to form a loose batter. Combine with the pork until well-coated.
- Heat oil in a pot to about 250°F. Cook garlic until just golden, then drain on a paper towel.
- Increase oil temperature to 380°F, fry the pork in batches until golden brown, and drain.
- Leave 1 tablespoon oil in the wok, heat over high heat, add peppers, salt, and white pepper, and toss for 15-30 seconds.
- Turn off heat, add pork and fried garlic, and toss everything together. Serve immediately with white rice.
how to serve Salt and Pepper Pork Chops
Serve the Salt and Pepper Pork Chops hot, straight from the pan. Pair it with a bowl of steamed white rice to soak up the delicious flavors. You can also add a side of stir-fried vegetables for a more well-rounded meal.
how to store Salt and Pepper Pork Chops
If you have leftovers, let the pork chops cool to room temperature. Store them in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat them in a pan over medium heat for the best texture.
tips to make Salt and Pepper Pork Chops
- For extra flavor, marinate the pork for a longer time, if possible.
- Make sure the oil is hot enough before frying for a crispy texture.
- Use fresh garlic and peppers for the best taste.
variation
You can try this recipe with chicken or tofu for a different take on the dish. Just adjust the cooking times as needed, especially for chicken, which may require a longer cooking time.
FAQs
1. Can I use other types of pork?
Yes, you can use pork loin or pork chops, but adjust the cooking times as needed to ensure thorough cooking.
2. What if I don’t have Shaoxing wine?
You can substitute it with dry sherry or white wine, but the flavor may vary slightly.
3. Can I make this recipe spicy?
Absolutely! You can add more hot peppers or use a spicier variety to increase the heat level.
Salt and Pepper Pork Chops
Ingredients
For the marinade
- 1 pound pork shoulder (sliced about 1/3 inch thick) You can use pork loin or pork chops if desired.
- 3 tablespoons water
- 1.5 tablespoons Shaoxing wine Can substitute with dry sherry or white wine.
- 0.5 teaspoon salt
- 1 teaspoon sesame oil
- 1/8 teaspoon five spice powder (optional)
For the coating
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/8 teaspoon white pepper
For frying and serving
- 1.5 tablespoons oil For frying the garlic.
- 3 tablespoons water
- 3 cups peanut oil (for frying)
- 3 cloves garlic (thinly sliced) Use fresh for the best taste.
- 3 long hot green peppers (sliced crosswise)
- 1 long hot red pepper (sliced crosswise)
- 0.5 teaspoon coarse sea salt
- 1/8 teaspoon coarsely ground white pepper
Instructions
Preparation
- Combine the pork and marinade ingredients in a large bowl and mix well. Let it sit for at least 15 minutes.
- Move the pork to one side, add the coating ingredients, and mix to form a loose batter. Combine with the pork until well-coated.
Cooking
- Heat oil in a pot to about 250°F. Cook garlic until just golden, then drain on a paper towel.
- Increase oil temperature to 380°F, fry the pork in batches until golden brown, and drain.
- Leave 1 tablespoon oil in the wok, heat over high heat, add peppers, salt, and white pepper, and toss for 15-30 seconds.
- Turn off heat, add pork and fried garlic, and toss everything together. Serve immediately with white rice.