150 minutes
A delightful Cantonese dish featuring crispy, flavorful pork chops seasoned with salt and pepper, paired with aromatic vegetables and garlic.
Thin Pork Shoulder Blade Chops, cut ½ inch thick into 4- to 5-inch pieces
0 lb
tablespoons
Shaoxing Wine
tablespoons
Fine Sea Salt, divided
teaspoons
Sugar, divided
teaspoons
teaspoons
Baking Soda, divided
teaspoons
MSG, optional
teaspoons
White Pepper Powder, divided
teaspoons
Five-Spice Powder
teaspoons
cups
cups
tablespoons
Neutral Oil (for Coating)
tablespoons
Peanut Oil, (or other neutral oil)
for frying
Chopped Garlic, from 5 to 6 cloves
tablespoons
Long Hot Green Pepper, seeded and sliced crosswise into thin rounds
each
Small Shallot, thinly sliced
each
1. Marinate the pork chops
In a large bowl, combine the pork pieces with 3 tablespoons of water, 1.5 tablespoons of Shaoxing wine, 0.5 teaspoon of fine sea salt, 0.5 teaspoon of sugar, 0.5 teaspoon of toasted sesame oil, 0.25 teaspoon of baking soda, 0.25 teaspoon of MSG (if using), 0.25 teaspoon of white pepper powder, and 0.125 teaspoon of five-spice powder. Mix well so the pork is evenly coated. Let it marinate for 1 to 2 hours.
2. Make the seasoned salt
While the pork is marinating, mix 1 teaspoon of fine sea salt, 0.75 teaspoon of white pepper powder, and 0.125 teaspoon of sugar in a small bowl.
3. Prepare the coating
In a medium bowl, combine 0.33 cup of cornstarch, 0.33 cup of water, 1 tablespoon of all-purpose flour, 1.5 tablespoons of neutral oil, 0.25 teaspoon of baking soda, and 1.25 teaspoons of the seasoned salt you just made. Stir until you get a smooth, loose batter.
4. First fry the pork
Heat a small, deep pot of peanut oil to 250°F. Fry the chopped garlic until it turns light golden, then remove it and set it aside. Increase the oil temperature to 325°F. Dip each piece of marinated pork into the batter, letting any excess drip off, then carefully place it into the hot oil. Fry 2 to 3 pieces at a time for about 3 to 4 minutes per side, until they are light golden brown. Once fried, transfer the pork to a wire rack or a plate lined with paper towels to drain. Let the pork rest for at least 5 minutes.
5. Final fry the pork
Increase the oil temperature to 375°F. Fry the pork pieces again until they are deeply golden and crispy, about 1 to 2 minutes per side.
6. Stir-fry vegetables and serve
In a clean skillet, heat a bit of oil and quickly stir-fry the sliced green pepper and shallot until they are tender. Toss in the fried garlic and then the pork chops, stirring everything together to coat the pork with the aromatic vegetables and garlic. Serve the pork chops immediately, sprinkled with any remaining seasoned salt to taste.
Use boneless chicken thighs or breasts, cut into strips or bite-sized pieces, and apply the same seasoning and frying technique. Serve with a side of steamed rice and stir-fried vegetables.
Incorporate Chinese five-spice powder into the salt and pepper mix for a deeper, aromatic flavor profile that still respects the core techniques of the dish.
Swap the pork for large, shell-on shrimp. Adjust the cooking time accordingly, as shrimp cook much faster. This variant often doesn't need the accompaniments and can be served as a flavorful appetizer or main with a dipping sauce.
Choose a tender cut of beef, such as sirloin or tenderloin, thinly sliced against the grain. This would pair well with a side of fried rice or lo mein noodles.
Use firm tofu cut into cubes or slabs. Press the tofu to remove excess moisture before coating and frying. Serve with a soy sauce-based dipping sauce and stir-fried greens for a vegetarian twist.
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