Crispy Salt and White Pepper Pork Chops with Aromatic Relish

1. Marinate the Pork

In a bowl, combine the pork chops with 3 tablespoons of water, Shaoxing wine, 0.5 teaspoons of fine sea salt, 0.5 teaspoons of sugar, toasted sesame oil, 0.25 teaspoons of baking soda, MSG (if using), 0.25 teaspoons of white pepper powder, and 0.125 teaspoons of five-spice powder. Mix well, ensuring that the pork is evenly coated. Let the pork marinate for 1 to 2 hours.

2. Prepare the Seasoned Salt

Mix together 1 teaspoon of fine sea salt, 0.75 teaspoons of white pepper powder, and 0.125 teaspoons of sugar in a small bowl and set aside.

3. Make the Batter

In a mixing bowl, combine 0.33 cups of cornstarch, 0.33 cups of water, 1 tablespoon of all-purpose flour, 1.5 tablespoons of neutral oil, 0.5 teaspoons of baking soda, and 1.25 teaspoons of the seasoned salt. Stir until you have a smooth, loose batter. Add the marinated pork to this mixture, ensuring each piece is well coated.

4. Fry the Garlic

Heat a deep pot of peanut oil to 250°F. Add the chopped garlic and fry for 2 to 4 minutes, or until the garlic turns a light golden brown. Remove the garlic with a slotted spoon and set it aside.

5. First Fry of Pork

Increase the oil temperature to 325°F. Fry the pork pieces in batches, taking care not to overcrowd the pot. Fry each piece for about 3 to 4 minutes, or until they are light golden brown. Remove the pork and let it drain on a wire rack or paper towels for at least 5 minutes.

6. Second Fry of Pork

After the pork has rested, fry it again in the same oil at 325°F. Continue frying until the pork is a deep golden brown and very crispy.

7. Serve

Arrange the crispy pork chops on a platter and sprinkle with the remaining seasoned salt. Garnish with the fried garlic, sliced green pepper, and thinly sliced shallots. Enjoy immediately while the pork is still hot and crispy.