Salt and Pepper Pork
Light and crispy fried pork with Sichuan pepper and salt and fried garlic and chilis over rice
Ingredients
For the pork:
- 4 thick cut boneless pork chops cut into pieces 2 inches x 1/4 inch thick
- 2 tbsp Shaoxing wine
- 1-2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp kosher salt
- 2 tbsp cornstarch
- oil for frying
For the garlic/chili topping:
- 2 jalapenos seeded, stemmed and sliced
- 2 red chili peppers seeded, stemmed and sliced
- 6 garlic cloves sliced
- oil for frying
For the breading:
- 1/2 cup cornstarch
- 1/2 cup potato starch
- 1/2 tsp white pepper
- 1 tsp ground Sichuan pepper
For serving:
- white rice
- sliced scallions
- additional ground Sichuan pepper
Instructions
- Prepare your rice and slice your scallions.
- Place your cut up pork chops into a ziploc bag and pound them a bit with a meat tenderizer. You aren't trying to flatten them here, just tenderize them a bit.
- Combine the pork with the Shaoxing wine, soy sauce, sesame oil, salt and cornstarch and mix well. Allow to marinate for at least 30 minutes if you have time.
- Combine the potato starch and cornstarch and white and Sichuan peppers in a large bowl and whisk to combine.
- Heat a wok or large deep pan of oil to 350 degrees. Dip each piece of pork into the corn/potato starch mix and shake off excess. Fry batches of pork so that you don't crowd the pan. Fry a batch of pork until the outside is lightly browned and crispy. Drain onto paper towels. Continue frying pork until it all fried. Sprinkle the fried pork lightly with additional Sichuan pepper.
- Clean out the pan and add a little clean oil. Fry the peppers and garlic for a minute or two until the garlic starts to brown. Drain on paper towels. Toss the cooked pork with the garlic and peppers and serve over rice with scallions on top. Sprinkle on additional salt/Sichuan pepper as you like.
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