SALT AND PEPPER PORK CHOPS (????) | MADE WITH LAU
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
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
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
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.
More about "salt and pepper pork chops recipes"
SALT-AND-PEPPER PORK CHOPS RECIPE - WILSON TANG | FOOD & WINE
From foodandwine.com
Total Time 2 hours 40 minutes
Category Pork Chop
- 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.
BEST SALT AND PEPPER PORK CHOPS WITH SPICY SCALLIONS ...
From 177milkstreet.com
Total Time 45 minutes
SALT & PEPPER PORK CHOPS RECIPE BY RENE - COOKEATSHARE
From m.cookeatshare.com
Reviews 5
Total Time 30 minutes
Cuisine Chinese
Calories 297 per serving
- Season pork chops with salt and pepper to taste. Place flour on a large plate or clean counter surface. Coat either side of each pork chop with flour and set aside. Heat Olive oil in a large pan. Fry the pork chops until slightly brown. Remove from heat and set aside. Using the same oil in the pan, saute onions until tender. Add jalapeno pepper. Add salt to taste. Stir. Add back the pork chops and continue cooking for another 2 -3 minutes. Remove from heat, drain excess oil and place on a serving plate. Garnish with green onions.
SALT AND PEPPER PORK CHOPS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Total Time 22 minutes
Cuisine Chinese
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.
Pat the pork chops dry with a piece of kitchen roll before tossing them in the flour mix. Shake off the excess flour and place them carefully in the hot oil. Shallow fry the chops on each side for 3-5 minutes, although cooking times will vary according to the thickness of the chops. They should be ready when they’ve taken on a lovely even brown colour.
Remove the pork chops from the wok and place them on some kitchen roll to absorb any excess oil. Leave to rest for 2 minutes.
Top the pork chops with the mixed, fried vegetables and serve with pickled cucumber and salad as a light lunch, or add rice for a more substantial dinner.
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