Chinese Salt and Pepper Pork Chops

Name: Chinese Salt and Pepper Pork Chops
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 1 lb pork shoulder; 3 long hot green peppers; 1 long hot red pepper; 3 cloves garlic; 3 tbsp water; 1 1/2 tbsp Shaoxing wine; 1 tsp sesame oil; 1/4 cup all-purpose flour; 2 tbsp cornstarch; 1 1/2 tbsp neutral oil; 3 cup peanut oil; 1/2 tsp salt; 1/2 tsp coarse sea salt; 1/8 tsp white pepper; 1/8 tsp coarsely ground white pepper; 1/8 tsp five-spice powder

Crispy salt and pepper pork chops are a Chinese restaurant favorite with juicy marinated pork, a light crunchy coating, fried garlic, and hot peppers. Serve them straight from the wok with steamed rice for a bold, savory dinner.

Servings4 Portions

Prep Time25 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

pork shoulder
1 lb
long hot green peppers
3
long hot red pepper
1
garlic
3 cloves
water
3 tbsp
Shaoxing wine
0.5 tbsp
sesame oil
1 tsp
all-purpose flour
0.3 cup
cornstarch
2 tbsp
neutral oil
0.5 tbsp
peanut oil
3 cup
salt
0.5 tsp
coarse sea salt
0.5 tsp
white pepper
0.1 tsp
coarsely ground white pepper
0.1 tsp
five-spice powder
0.1 tsp

Step-by-Step Instructions

Cut the pork shoulder into thin chop-style pieces or bite-size slices if needed. In a large bowl, combine the pork with water, Shaoxing wine, salt, sesame oil, and five-spice powder. Mix well until the pork is evenly coated, then marinate for at least 15 minutes.

Push the pork to one side of the bowl. Add the all-purpose flour, cornstarch, white pepper, and 1 1/2 tbsp oil to the liquid in the bowl and stir into a loose batter. Toss the pork through the batter until every piece is lightly coated.

Heat the peanut oil in a small pot or wok to 250°F. Add the chopped garlic and fry for about 30 seconds, just until pale golden and fragrant. Remove with a slotted spoon and drain on paper towels; do not let the garlic brown or it may taste bitter.

Increase the oil temperature to 380°F. Fry the pork in batches, leaving space between pieces, until crisp, golden brown, and cooked through. Transfer to paper towels or a rack to drain while you fry the remaining pork.