Chinese · Dinner
Salt and Pepper Pork Chops
Bone-in pork chop pieces dredged in cornstarch and fried until crisp, then tossed in a wok with garlic, scallion, and fresh chili under a fragrant salt-and-pepper seasoning of toasted Sichuan peppercorn and white pepper. Served hot with a shatteringly crunchy exterior and juicy interior.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
531Calories
42.1gProtein
33.1gFat
18.2gCarbs
0.9gSugar
1.6gFiber
1089mgSodium
178mgChol
7.7gSat Fat
627mgPotassium
39mgCalcium
2.3mgIron
0.8mcgVitamin B12
16mgVitamin C
protein-rich
low-carb
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut the pork loin chop into 1-inch pieces and toss with Shaoxing wine and 1/2 tsp salt in a bowl.
2
Marinate
Let the pork sit at room temperature for 10 minutes.
3
Dredge
Toss the pork in cornstarch until each piece is evenly coated.
4
Fry
Heat vegetable oil in a wok to 350°F, fry pork in batches 3–4 minutes until pale golden, then fry again 1–2 minutes until deep golden and crackling.
5
Toss
Mince the garlic and slice the scallion and chili, sauté over medium heat 30 seconds, add fried pork with ground Sichuan peppercorn, white pepper, and a pinch of salt, toss 1 minute until evenly seasoned.
6
Plate
Serve immediately while the coating remains crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz420g, bone-in pork loin chop
- 6 tbsp48g cornstarch
- 2 tbsp30ml Shaoxing wine
- 1 tsp1 tsp salt, plus a pinch for finishing
- 4 cloves4 cloves garlic
- 22 scallion
- 22 fresh chili
- 1 tsp1 tsp Sichuan peppercorns
- 1 tsp1 tsp white pepper
- 1 cup240ml vegetable oil, for frying
