CHINESE SALT AND PEPPER PORK CHOP RECIPES RECIPES

Name: Salt and Pepper Pork Chops (????)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb pork loin sirloin chop; 0.2 red peppers; 0.2 green peppers; 1 scallion; 0.5 red chili peppers; 2 cloves garlic; 2 tbsp cornstarch; 0.5 tsp baking soda; 1 tsbp cooking wine; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tbsp water; 1 tsp sugar; 0.5 tsp salt; 2 cups corn oil; 0.5 egg; 3 tbsp cornstarch; 0.5 tbsp oil; 1 tsp garlic salt; 0.25 tsp salt; 0.25 tsp white pepper

SALT AND PEPPER PORK CHOPS (????) | MADE WITH LAU

Salt and Pepper Pork Chops (????) | Made With Lau image

Learn how to make this crunchy, fried, and delectable Cantonese favorite at home!

Provided by Made With Lau

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 21

Ingredients

1 lb pork loin sirloin chop
0.2 red peppers
0.2 green peppers
1 scallion
0.5 red chili peppers
2 cloves garlic
2 tbsp cornstarch
0.5 tsp baking soda
1 tsbp cooking wine
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp water
1 tsp sugar
0.5 tsp salt
2 cups corn oil
0.5 egg
3 tbsp cornstarch
0.5 tbsp oil
1 tsp garlic salt
0.25 tsp salt
0.25 tsp white pepper

Steps:

Start with chopping up the vegetables. Cut red pepper into strips then rotate 90 degrees to dice. Dice the green pepper the same way.
For the pork marinade, mix cornstarch, baking soda, cooking wine, oyster sauce, light soy sauce, and water. Give it a quick mix then add sugar and salt.
Mix the pork in with the marinade by hand for about one minute.
In a pot over medium heat, add corn oil and bring it to 380°F/193.3°C.
To fry the pork chops, put them in one at a time into the oil and fry them in batches to not overcrowd the pot.
In a small bowl, mix together garlic salt, salt, and white pepper.
Now, we'll put the dish together! Start by heating up a wok on medium heat.
Finally, taste to adjust the flavors of the pork chops to your liking! This is usually served on a large serving plate at the center of the table. Everyone can take the amount they want in smaller individual plates.

SALT-AND-PEPPER PORK CHOPS RECIPE - WILSON TANG | FOOD & WINE

Salt-and-Pepper Pork Chops Recipe - Wilson Tang | Food & Wine image

Wilson Tang’s cornstarch-battered pork chops are somehow crisp and nicely chewy at the same time. The Chinese five-spice powder and white pepper sprinkled on the chops after frying are like a touch of fairy dust. Slideshow: More Pork Chop Recipes

Provided by Wilson Tang

Categories Pork Chop

Total Time 2 hours 40 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 large egg
1 1/4 cups cornstarch, divided
1/4 cup potato starch
Kosher salt
1 teaspoon baking soda
1 1/2 tablespoons canola oil, plus more for frying
Four 4-ounce boneless pork chops, lightly pounded
Chinese five-spice powder and white pepper, for dusting
Thinly sliced jalapeño, for garnish
Steamed white rice, for serving

Steps:

In a large bowl, beat the egg with 2 cups of water, 1/4 cup of the cornstarch, the potato starch, 1 tablespoon of salt, the baking soda, and the 11/2 tablespoons of canola oil. Add the pork, and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
In a large saucepan, heat 3 inches of canola oil to 350°. Spread the remaining 1 cup of cornstarch in a shallow bowl. Remove 2 of the pork chops from the batter, letting the excess batter drip back into the bowl, then dredge in the cornstarch. Add the coated pork to the hot oil, and fry until golden and crisp, 3 to 5 minutes. Transfer to paper towels to drain. Dust with five-spice powder and white pepper, and season with salt. Repeat with the remaining 2 pork chops.
Transfer the pork chops to a carving board and cut into strips. Transfer to plates or a platter, top with jalapeño, and serve with white rice.

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SALT AND PEPPER PORK CHOPS (????) | MADE WITH LAU

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Finally, taste to adjust the flavors of the pork chops to your liking! This is usually served on a large serving plate at the center of the table. Everyone can take the amount they want in smaller individual plates.

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Heat the oil in a wok or high-sided frying pan. You are aiming for a temperature of about 160°C/325°F. If you don’t have a heatproof thermometer, the oil is at the right temperature when a cube of bread takes 30 seconds to brown in the oil.

Mix together the flours, salt and pepper, then toss the prepared vegetables in the mixture.

Shake off any excess flour from the vegetables before carefully placing them in the oil to fry, then shallow fry for about 3 minutes. The vegetables are ready when they are just beginning to brown. Remove the cooked vegetables from the wok and place them on kitchen roll to drain the excess oil.

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Total Time 30 minutes
Cuisine Chinese
Calories 297 per serving

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