Salt and Pepper Pork Chops
A delightful dish balancing savory pork and spicy peppers, perfect for any occasion.
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.
Notes
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.