Quick & Easy Chinese Salt and Pepper Pork
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
334 kcal
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Course
Main Course
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Cuisine
Chinese
Quick & Easy Chinese Salt and Pepper Pork
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Delicious pork shallow fried and seasoned in a flavourful aromatic salt and pepper seasoning. This quick and easy Chinese salt and pepper pork is ready in 30 minutes with simple ingredients. A great main that beats takeout for the family!
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Ingredients
- 1.65 lb boneless pork shoulder well marbled
- 2 large red chili pepper sliced
- 1 large green chilli sliced
- 2 green onions finely sliced
- 1 teaspoon ginger sliced with skin on
- 1 teaspoon white granulated sugar or sub with cane sugar
- ¼ cup vegetable oil or any neutral oil for frying
- 1 tablespoon Shaoxing cooking wine or Dry sherry wine or chicken broth for a non-alcoholic version
- ¼ teaspoon salt add more if needed
- ¼ teaspoon black pepper add more if needed
Pork Marinade
- 2 tablespoon Shaoxing cooking wine or Dry sherry wine or chicken broth for a non-alcoholic version
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup cornstarch or potato starch
Instructions
- Slice pork into 1-inch wide x 2-inch long strips. Then tenderize the pork strips with a meat tenderizer or with the back of the knife until it’s thin, about 0.25 to 0.5 inches thick. Transfer to a large mixing bowl.
- Season the pork strips with the marinade ingredients starting with shaoxing wine, salt and black pepper. Give it a mix and then coat the pork strips with cornstarch. Make sure every crevice is coated in the starch to ensure maximum crispiness.
- Heat vegetable oil in a large pan on medium heat. Once the oil is hot, fry marinated pork in small batches and do not overcrowd the pan. Fry pork on both sides until golden crispy and no longer pink inside, between 6-10 minutes or an internal temperature of 145 degrees F with a digital instant read thermometer.
- Remove and transfer fried pork to a wire rack or paper towel lined plate to remove excess oil.
- Reserve 1 teaspoon of oil in the pan and fry red chilli, green chilli, green onion, ginger, and sugar. Deglaze with shaoxing wine. Stir fry for 10 seconds or until fragrant.
- Quickly toss in cooked pork for 20 seconds. Remove off heat. Season with salt and black pepper to taste and serve.
Equipments used:
Nutrition Information
Show Details
Calories
334kcal
(17%)
Carbohydrates
20g
(7%)
Protein
43g
(86%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
112mg
(37%)
Sodium
870mg
(36%)
Potassium
810mg
(23%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
277IU
(6%)
Vitamin C
35mg
(39%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 43g | 86% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 112mg | 37% |
| Sodium | 870mg | 36% |
| Potassium | 810mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 35mg | 39% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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