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These salt and pepper pork chop bites have crispy edges, tender pork and plenty of garlic, chilies and pepper. They’re my take on Chinese salt and pepper pork chops, with the pork marinated in Shaoxing wine, soy sauce and sesame oil before it’s coated and pan fried. The Szechuan peppercorns are what really set them apart, adding a citrusy flavor and that distinctive numbing heat. There are plenty of chilies in the mix too, but you can easily scale them back if you prefer less heat.
Why You’ll Love It
These salt and pepper pork bites are all about the crispy pork, fried garlic, chilies and Szechuan peppercorns. Serve them right away while everything is still hot and crisp.
Crispy without deep frying: The rice flour and cornstarch coating gives the pork crisp, golden edges with just a shallow layer of oil.
Garlic, chilies and pepper: Szechuan peppercorns, jalapeños, fresh garlic and sliced chilies give the pork its distinctive flavor and heat.
Adjust the spice: There are several sources of heat here, so it’s easy to cut back on the chilies if you prefer.
Ready in 30 minutes: One of the quickest salt and pepper pork recipes! The meat only needs a short marinade before it’s coated, pan fried and tossed with the peppers and garlic.
Love Asian dishes? Don’t miss these shrimp spring rolls and Thai red curry chicken. Or how about a Chinese chicken salad?
Chinese Salt and Pepper Pork Chop Bites Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pork chops: Thick-cut pork chops work best since they’re cut into 1-inch pieces before frying, to make these crispy fried pork chop bites.
Shaoxing wine: Adds depth to the marinade. Dry sherry is the best substitute if you don’t have it.
Soy sauce: Seasons the pork and adds savory flavor. Use tamari if you need the recipe gluten-free.
Sesame oil: A small amount adds toasted sesame flavor to the marinade.
Cornstarch: Used in both the marinade and coating to help the pork develop its crisp exterior.
Jalapeños and chili peppers: This recipe uses both, so adjust the amounts depending on how much heat you want.
Rice flour: Combines with cornstarch to make the coating crisp.
Szechuan peppercorns: These have a citrusy flavor along with the slightly numbing sensation they’re known for.
Garlic: Half is ground into the jalapeño mixture and the rest is thinly sliced and fried.
How to Make Salt & Pepper Pork Chop Bites
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Marinate the pork: Toss the pork with Shaoxing wine, soy sauce, sesame oil, cornstarch and salt. Let it marinate for 5 to 10 minutes while the oil heats.
Prepare the peppers and garlic: Grind half the garlic with the jalapeños and Szechuan peppercorns. Toss the sliced chilies and remaining garlic with a little oil and cornstarch, fry briefly, then transfer to a paper towel-lined plate.
Coat and fry the pork: Toss the marinated pork with rice flour, cornstarch and white pepper. Pan fry until crisp, golden and cooked through, then transfer it to the plate with the peppers.
Finish the pork bites: Leave a little oil in the pan and cook the jalapeño-garlic mixture until fragrant. Return the pork, peppers and garlic to the pan, toss together and finish with salt and black pepper.
Substitutions and Variations
Soy sauce: Use tamari to keep the recipe gluten-free.
Pork: Boneless pork loin or pork shoulder can work instead of pork chops, although cooking time will vary depending on the cut.
Shaoxing wine: Dry sherry is the closest easy substitute.
Szechuan peppercorns: Black pepper can work in a pinch, but it won’t have the same citrusy, slightly numbing character.
Jalapeños and chilies: Use fewer for milder pork bites or keep the full amount if you like plenty of heat.
Vegetable oil: Peanut or canola oil can also be used for frying.
Serving Suggestions
Appetizers: Begin your Chinese inspired meal with wonton noodle soup or sesame avocado chicken salad.
Side dishes: Classic Chinese sides include stir-fried vegetables, noodles or fried rice. Other dishes to serve alongside deep fried pork chops include gluten-free kung pao and crispy ginger beef.
Desserts: Dragon fruit ice cream or cherry cheesecake egg rolls would be so good.
How to Store
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze in an airtight container for up to 3 months. The coating won’t be quite as crisp after freezing.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat in a skillet or air fryer to bring back some of the crispness. You can use the microwave, but the coating will be softer.
Top Tips
Don’t skip the short marinade: Even 5 to 10 minutes gives the small pieces of pork time to pick up the Shaoxing wine, soy sauce and sesame oil.
Get the oil hot first: Let it reach about 350 degrees F before adding the pork so the coating starts crisping right away.
Don’t crowd the pan: Give the pork pieces enough room to fry rather than steam. Cook in batches if your skillet is small.
Adjust the chilies: There are jalapeños plus red and green chilies in this recipe, so cut back if you don’t want as much heat.
Serve right away: The pork and fried peppers are at their crispiest straight from the pan.
Chinese Salt and Pepper Pork Chop Bites FAQs
Yes. Cut back on the jalapeños and red and green chilies, or remove the seeds for less heat. Keep the Szechuan peppercorns, though, since they add a citrusy, slightly numbing flavor that’s an important part of the dish.
Dry sherry is the best substitute for Shaoxing wine in this recipe. It has a similar savory depth and works well in the pork marinade.
Salt & Pepper Pork Chop Bites Recipe
Salt & Pepper Pork Chop Bites
Equipment
- Skillet Large or Wok
Ingredients
- 4 pork chops, thick-cut, in 1-inch pieces
- 2 Tablespoons Shaoxing wine, or sherry
- 1 Tablespoon soy sauce, or tamari sauce for gluten-free
- 1 Teaspoon sesame oil
- ½ Teaspoon salt
- 3 Tablespoons cornstarch
- 2 jalapeños, seeded and diced
- 6 Cloves garlic
- 1 Teaspoon peppercorns, Szechuan
- ¼ Cup + 1 Tablespoon vegetable oil
- 2 red chili peppers, thinly sliced
- 2 green chili peppers, thinly sliced
For the Breading:
- ¼ Cup cornstarch
- ¼ Cup rice flour
- ½ Teaspoon white pepper
Finishing Seasonings:
- 1 Teaspoon salt, coarse
- 1 Teaspoon black pepper, coarse
Instructions
- Cut pork into 1-inch pieces and add to a large mixing bowl. Add in the Shaoxing wine, soy sauce, sesame oil, cornstarch, and sea salt. Toss to coat. Marinate for 5 to 10 minutes.
- Heat ¼ cup vegetable oil in a frying pan until shimmering (350 degrees F).
- Combine 3 garlic cloves, Szechuan peppercorns and diced jalapeños in a mortar and press into a paste with the pestle.
- Thinly slice red and green chile peppers and 3 garlic cloves. Add to a bowl and toss with ½ Tablespoon vegetable oil and 1 Tablespoon cornstarch.
- Add peppers and garlic to the hot oil and pan fry for about 1 minute. Remove and set onto a paper towel lined plate.
- Combine cornstarch, rice flour, and white pepper and add to the pork chops. Toss to coat.
- Add the pork to the hot oil and pan fry for 2 to 3 minutes per side, or until golden brown. Turn the pork as it fries to evenly cook. Remove and place onto a plate with the peppers.
- Use a paper towel to soak up some of the vegetable oil in the pan. Keep just enough to coat the bottom, about 2 to 3 teaspoons of it in the pan.
- Add the jalapeño garlic paste to the pan and cook until fragrant, about 30 seconds.
- Add the fried pork, peppers and garlic to the pan and stir.
- Remove from the heat and toss with the coarse salt and black pepper. Serve immediately.
Notes
Get the oil hot first: Let it reach about 350 degrees F before adding the pork so the coating starts crisping right away.
Don’t crowd the pan: Give the pork pieces enough room to fry rather than steam. Cook in batches if your skillet is small.
Adjust the chilies: There are jalapeños plus red and green chilies in this recipe, so cut back if you don’t want as much heat.
Serve right away: The pork and fried peppers are at their crispiest straight from the pan.
Nutrition
These salt and pepper pork chops have so much more going on than just salt and pepper. The Szechuan peppercorns, garlic and chilies are my favorite part, especially with the crisp coating on the pork. I like them served right away with rice while the pork and fried peppers are still hot and crisp.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Loving the Asian flavors with a hint of spice to it! Best pork chop dish ever!!
Easy and delicious—this recipe is a crowd-pleaser!
This is one of my go-to recipes of yours. Thank you!!
This was so good! The taste was so special! Will make this again.
Whipped up this recipe and it exceeded all expectations!
My favorite dish! thanks for the gluten free version