Salt and Pepper Pork Chops (椒盐猪排)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
295 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Salt and Pepper Pork Chops (椒盐猪排)
Description
Boneless pork chops are cut into irregular chunks and marinated with vegetable oil, Shaoxing wine, cornstarch, and salt to tenderize and lightly coat the meat. Additional cornstarch is tossed on before frying to create a crisp exterior. The pork cooks in hot oil over medium heat until the coating achieves a golden, crispy texture while the meat stays juicy within.
In the same oil, garlic slices and jalapeño strips are briefly fried to just pale golden and crisp edges, infusing the oil with their flavors. These are then drained and combined with the pork pieces, delivering bursts of fragrant garlic and mild chili heat accompanying the salty, peppery pork.
This method produces pork pieces with a satisfyingly crisp crust and tender interiors, seasoned simply with salt and white pepper to highlight the meat and fried aromatics.
Ingredients
- 1 lb pork chops cut into irregular 1/2” to 1” (1 to 2.5 cm) pieces (See the blog post above for how to cut the chops, boneless
Marinade
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
Pepper salt
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
Cooking
- 1/4 cup cornstarch
- 1/2 cup vegetable oil (or enough to cover half of the pork)
- 3 cloves garlic , sliced
- 1 jalapeño , thinly sliced
Instructions
- Combine the cut pork with the oil, shaoxing wine, 1 tablespoon cornstarch, and salt. Mix until the pork is evenly coated. Marinate for 15 minutes.
- Mix the salt and pepper in a small bowl.
- Add enough oil to a medium-sized pan to cover half of the pork. Heat over medium heat until hot. Prepare a plate lined with paper towels.
- Add the garlic and peppers to the oil and fry them until the garlic just turns pale golden and the jalapenos crisp up on the edges, 1 to 2 minutes. Remove them from the pan with a slotted spoon, draining the excess oil as you do, and place them onto the paper towel lined plate. Once the peppers and garlic have cooled, transfer them to a big bowl.
- Add the 1/4 cup cornstarch to the marinated pork chops and toss to coat. Add the pork to the pan, a few pieces at a time, so they do not crowd the pan. Cook on each side for 2 to 3 minutes, until the coating is crispy and lightly browned.
- Remove the pork from the pan, draining the excess oil as you do, and place them on the paper towel lined plate. Let rest for at least 10 to 20 seconds, so the paper soaks up some of the oil. Once you’ve cooked all the pork chops, transfer them to the bowl with the pepper and garlic.
- Sprinkle half of the salt and pepper over everything and toss to evenly distribute. Taste the pork and sprinkle with more salt and pepper, if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 10.3g | 3% |
| Protein | 30g | 60% |
| Fat | 14.2g | 22% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 83mg | 28% |
| Sodium | 389mg | 16% |
| Potassium | 501mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 1.1g | 2% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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