Salt and Pepper Pork Chops椒鹽豬扒
Crispy, tender pork chops seasoned with a fragrant blend of salt, white pepper, and often a hint of five-spice powder, stir-fried with aromatics. A popular Cantonese dish.
01Ingredients
- 4 boneless pork chops (about 500g), pounded to 1/2-inch thick
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1/2 tsp white pepper (for marinade)
- 1/4 tsp five-spice powder
- 1 tbsp cornstarch
- 1 egg, beaten
- 200g all-purpose flour (for coating)
- 500ml cooking oil (for deep frying)
- 4 cloves garlic, minced
- 1 red chili, deseeded and minced (optional)
- 2 spring onions, chopped
- 1 tsp salt (for seasoning)
- 1/2 tsp white pepper (for seasoning)
Nutrition (per serving)645kcal
- Protein38.5g
- Carbs28g
- Fat42.5g
Fiber 1 gSodium 680 mg
02Steps
- Pound the pork chops to an even thickness.
- In a bowl, combine soy sauce, Shaoxing wine, sesame oil, white pepper (for marinade), five-spice powder, cornstarch, and beaten egg. Add the pork chops and mix well. Marinate for 15 minutes.
- Dredge each marinated pork chop in flour, ensuring it is fully coated. Shake off excess flour.
- Heat cooking oil in a wok to 170-180°C (340-350°F). Fry the pork chops in batches until light golden brown and cooked through. Remove and drain excess oil.
- Increase oil temperature to 190°C (375°F). Re-fry the pork chops for 30-60 seconds until extra crispy. Remove and drain well.
- Discard most of the oil from the wok, leaving about 1 tbsp. Add minced garlic and minced chili (if using). Sauté until fragrant.
- Add the fried pork chops back to the wok. Sprinkle with salt (for seasoning) and white pepper (for seasoning). Toss well to coat.
- Stir in chopped spring onions. Serve immediately.
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