Salt & Pepper Pork Chop Bites
Salt and pepper pork chop bites are pan fried until crisp and golden, then tossed with garlic, chilies and Szechuan peppercorns.
Servings: 6
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
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.
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
Calories: 224kcal | Carbohydrates: 17g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 795mg | Potassium: 400mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
