Deep-fried Pork Chops with Spiced Salt椒鹽豬扒
Crispy deep-fried pork chops seasoned with a savory blend of spiced salt, offering a delightful crunch and aromatic flavor. A classic Cantonese dish that's simple yet incredibly satisfying.
01Ingredients
- 400g pork chops, boneless
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 0.5 tsp white pepper
- 1 large egg
- 50g cornstarch
- 500ml cooking oil, for deep frying
- 2 tsp salt
- 1 tsp white pepper
- 0.5 tsp five-spice powder
- 0.5 tsp sugar
- 0.5 tsp garlic powder
- 0.25 tsp ginger powder
- 1 red chili, finely chopped (optional)
- 1 tbsp spring onions, chopped, for garnish
Nutrition (per serving)487kcal
- Protein28.5g
- Carbs11.2g
- Fat35.8g
Fiber 0.3 gSodium 1342 mg
02Steps
- Slice pork chops into thick pieces. Marinate with light soy sauce, Shaoxing wine, and white pepper for 15 minutes.
- In a bowl, beat egg. In another bowl, place cornstarch.
- Dip each marinated pork chop piece into the beaten egg, then coat thoroughly with cornstarch, shaking off excess.
- Heat cooking oil in a wok or deep pot over medium-high heat until it reaches 170-180°C (340-350°F).
- Carefully deep-fry the pork chops in batches for 3-4 minutes until golden brown and cooked through. Remove and drain on a wire rack.
- In a small bowl, combine salt, white pepper, five-spice powder, sugar, garlic powder, and ginger powder to make the spiced salt.
- Once all pork chops are fried, sprinkle generously with the spiced salt. Garnish with chopped red chili (if using) and spring onions.
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