SALT AND PEPPER PORK CHOPS (椒鹽豬扒) | 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.
PORK CHOPS IN CHERRY-PEPPER SAUCE RECIPE - NYT COOKING
You can use this sauce — spicy and fragrant and slightly syrupy, what the Italians call agrodolce — on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it’d be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte’s in Brooklyn, Rao’s in Manhattan, Dominick’s in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what’s left on the plate. “It’s a flavor that’s purely Italian-American,” Carbone told me. “You won’t find it in Italy, no way.”
Provided by Sam Sifton
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you’re ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
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SALT AND PEPPER PORK CHOPS (椒鹽豬扒) | MADE WITH LAU
Learn how to make this crunchy, fried, and delectable Cantonese favorite at home!
From madewithlau.com
Reviews 5
Total Time 50 minutes
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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.
See details
PORK CHOPS IN CHERRY-PEPPER SAUCE RECIPE - NYT COOKING
You can use this sauce — spicy and fragrant and slightly syrupy, what the Italians call agrodolce — on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it’d be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte’s in Brooklyn, Rao’s in Manhattan, Dominick’s in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what’s left on the plate. “It’s a flavor that’s purely Italian-American,” Carbone told me. “You won’t find it in Italy, no way.”
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Reviews 4
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- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
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