I am happy to share this Salt and Pepper Pork Chops recipe. It is a Chinese cuisine, one of our favorite food to order whenever there is craving for Chinese food. Just loved it being crispy fried with that salty and spicy bite paired with a hot steamed white rice. Or you can pair it with a hot bowl of soup with rice noodles just like what they serve in Tasty Dumplings restaurant in the Philippines. Perfect combination for this winter weather. This recipe calls for Szechuan peppercorn, but if you do not have it, do not fret! I do not have it too but I was still able to cook it and it still taste good. A little bit of imagination, no not really! I just replaced Szechuan peppercorns with what I have in my kitchen, that is using white ground pepper.
I used sea salt but since they are coarse crystals, I crushed them till its almost powdery by using mortar and pestle. The pork chops were sliced thinly and it is easier to prepare or cut it when it is still cold or partially frozen/thawed. To add flavor, Shaoxing cooking wine is also used in marinating the pork chops aside from the staple sliced garlic and soy sauce. For the coating to make it crispy, mix the flour, cornstarch, salt and pepper in a separate bowl and set aside till you are about ready to dredge it before frying.
After marinating it for 30 minutes minimum, (you can do it longer if you want!) start dredging the sliced pork chops in the cornstarch/flour mixture and set it aside in a separate plate till every slice is coated. Fry until it is golden brown about 3-5 minutes on high heat. For garnishing, I use green onions and dredge it too with the flour mixture. For the final step, put 2 tbsp oil in a wok on medium heat, stir fry the green onion and chilis till it is aromatic or fragrant and toss in the pork chops and stir. Remove from heat, transfer to a plate and enjoy!
Serve it with rice or a bowl of soup with noodles.
- 4-5 pork chops sliced thinly
- 3 cloves garlic sliced thinly
- 4 tbsp. Shaoxing cooking wine
- 2 tsp light soy sauce
- 2 tsp sea salt crushed
- 2 tsp ground white pepper
- ½ cup cornstarch
- ½ cup flour
- 3 stalks green onions
- 4 bird chilis
- 2 cups canola oil
- In a bowl, combine soy sauce, Shaoxing wine, garlic and pork and let it marinate for 30 minutes.
- In a separate bowl, combine the crushed salt, white ground pepper, cornstarch and flour and mix till fully incorporated.
- After 30 minutes or so in the marinade, dredge the pork chop one at a time in the flour mixture and set aside on a plate.
- In a pan, heat the oil and fry the pork in batches till golden brown about 3-5 minutes. Let it drain in paper towels.
- For garnish, dredge the green onion in flour mixture.
- Add 2 tbsp. oil in a wok over medium high heat, quickly fry the green onion and chilis till aromatic then return the fried pork and stir fry altogether.
- Transfer to a plate and serve hot with steamed rice or soup.