Description
Crispy and flavorful salt and pepper pork chops that are perfect for any occasion.
Ingredients
- 1 lb boneless pork chops, cut into irregular pieces (1/2” to 1”)
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup cornstarch (for coating)
- 1/2 cup vegetable oil (for frying)
- 3 cloves garlic, sliced
- 1 jalapeno, thinly sliced
Instructions
- In a bowl, combine the boneless pork with 2 tablespoons of oil, 1 tablespoon of Shaoxing wine, 1 tablespoon of cornstarch, and 1/2 teaspoon of salt. Mix until the pork is evenly coated and let it marinate for about 15 minutes.
- In a small bowl, mix together the 1/4 teaspoon of salt and 1/4 teaspoon of white pepper.
- Pour enough oil into a medium-sized pan to cover half of the pork, and heat over medium heat until hot. Prepare a plate lined with paper towels for draining.
- Add the sliced garlic and jalapenos to the hot oil. Fry them until the garlic turns a pale golden or the jalapenos crisp up slightly—about 1 to 2 minutes. Remove with a slotted spoon and place them on the prepared paper towel plate.
- Add the 1/4 cup of cornstarch to the marinated pork chops and toss to coat thoroughly.
- Carefully place the pork in the pan, cooking a few pieces at a time to avoid overcrowding. Fry each side for about 2 to 3 minutes, or until crispy and golden.
- Using a slotted spoon, transfer the pork to the paper towel-lined plate to drain excess oil. Let it rest for 10 – 20 seconds.
- In a large bowl, combine the fried pork with the garlic and jalapenos. Sprinkle half of the prepared salt and pepper mixture, tossing to evenly distribute. Taste and add more seasoning if desired.
Notes
Serve with jasmine rice or a fresh salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian