Salt & Pepper Pork Chop Bites
Pan fried pork nuggets aren’t hard to prepare and I find this recipe even better than the Chinese takeout version. In the mood for Asian food? This recipe is a real winner.
Servings: 6
Equipment
- Skillet Large or Wok
Ingredients
- 4 pork chops thick-cut, in 1-inch pieces
- 2 Tablespoons Shaoxing wine or sherry
- 1 Tablespoons 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
- 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 tablespoons 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 heat and toss with sea salt and pepper. Serve hot.
Notes
Don't skip the marinating: This really infuses the pork chop bites with incredible flavor.
Mind the spice levels: Made as written, this is a fairly hot and spicy dish, but you can always use less chili if you prefer a milder result.
Don't overcook the pork: The pork should only take 5 or 6 minutes in total, but you might need slightly less if you're using thinner pork chops or more if you're using a different cut of meat.
Mind the spice levels: Made as written, this is a fairly hot and spicy dish, but you can always use less chili if you prefer a milder result.
Don't overcook the pork: The pork should only take 5 or 6 minutes in total, but you might need slightly less if you're using thinner pork chops or more if you're using a different cut of meat.
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
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