Salt & Pepper Pork
Salt & Pepper Pork
Ingredients
For the Pork
- 1 1/2 pounds boneless pork shoulder, cut into bite-sized pieces
For the Initial Marinade
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Coating Batter
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup water, or as needed to form a smooth batter
For Frying and Seasoning
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
- 4 garlic, cloves, thinly sliced
- 2 green jalapeño peppers, sliced into rings
- 2 red chilies, sliced into rings (e.g., Fresno or Thai chilies)
- 1 teaspoon white pepper, or to taste
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Cut the boneless pork shoulder into small, bite-sized pieces, approximately 1-inch cubes.
⏱️ 5 min
- 2
In a medium bowl, combine 1 tablespoon of cornstarch and 1 tablespoon of soy sauce for the initial marinade. Add the cut pork pieces to the bowl and mix thoroughly by hand until all the pork is coated.
⏱️ 3 min
- 3
In a separate bowl, combine 1/2 cup of cornstarch and 1/2 cup of all-purpose flour. Gradually add 1/2 cup of water, whisking continuously until a smooth, lump-free batter forms. Adjust water as needed to reach a pancake-like consistency.
⏱️ 5 min
- 4
Thinly slice the garlic cloves, green jalapeño peppers, and red chilies. Set aside.
⏱️ 5 min
- 5
Pour the prepared coating batter into the bowl with the marinated pork. Mix well by hand (wearing a glove is recommended) until all pork pieces are fully coated.
⏱️ 2 min
- 6
Pour 4 cups of cooking oil into a large pot or Dutch oven for deep frying. Heat the oil over medium-high heat until it reaches 331°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 331
- 7
Once the oil is hot, carefully add the sliced garlic to the oil and fry for 30-60 seconds, or until golden and crispy. Using a slotted spoon, remove the fried garlic from the oil and set aside on a paper towel-lined plate.
⏱️ 1 min•🌡️ 331
- 8
Carefully add the coated pork pieces to the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes, or until lightly golden and cooked through. This is the first fry.
⏱️ 8 min•🌡️ 331
- 9
Remove the partially fried pork from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Allow the oil temperature to increase slightly for the second fry.
⏱️ 2 min
- 10
Return the partially fried pork pieces to the hot oil for a second fry. Fry for an additional 2-3 minutes, or until they are deeply golden brown and extra crispy.
⏱️ 3 min•🌡️ 331
- 11
Remove the double-fried pork from the oil and place it on a clean wire rack or a serving plate.
⏱️ 1 min
- 12
In a separate small pan (or carefully drain most of the oil from the frying pan, leaving about 1 tablespoon), quickly toss the sliced green jalapeño peppers, sliced red chilies, and the reserved fried garlic over medium heat for about 1 minute, just to heat them through and release their aroma.
⏱️ 2 min
- 13
Season the fried pork generously with 1 teaspoon of white pepper and 1/2 teaspoon of salt, or to taste. Toss to coat evenly.
⏱️ 1 min
- 14
Garnish the seasoned pork with the sautéed chilies and fried garlic. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salt & Pepper Pork
For the Pork
- 1 1/2 pounds boneless pork shoulder, cut into bite-sized pieces
For the Initial Marinade
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Coating Batter
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup water, or as needed to form a smooth batter
For Frying and Seasoning
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
- 4 garlic, cloves, thinly sliced
- 2 green jalapeño peppers, sliced into rings
- 2 red chilies, sliced into rings (e.g., Fresno or Thai chilies)
- 1 teaspoon white pepper, or to taste
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Cut the boneless pork shoulder into small, bite-sized pieces, approximately 1-inch cubes.
⏱️ 5 min - 2
In a medium bowl, combine 1 tablespoon of cornstarch and 1 tablespoon of soy sauce for the initial marinade. Add the cut pork pieces to the bowl and mix thoroughly by hand until all the pork is coated.
⏱️ 3 min - 3
In a separate bowl, combine 1/2 cup of cornstarch and 1/2 cup of all-purpose flour. Gradually add 1/2 cup of water, whisking continuously until a smooth, lump-free batter forms. Adjust water as needed to reach a pancake-like consistency.
⏱️ 5 min - 4
Thinly slice the garlic cloves, green jalapeño peppers, and red chilies. Set aside.
⏱️ 5 min - 5
Pour the prepared coating batter into the bowl with the marinated pork. Mix well by hand (wearing a glove is recommended) until all pork pieces are fully coated.
⏱️ 2 min - 6
Pour 4 cups of cooking oil into a large pot or Dutch oven for deep frying. Heat the oil over medium-high heat until it reaches 331°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 331 - 7
Once the oil is hot, carefully add the sliced garlic to the oil and fry for 30-60 seconds, or until golden and crispy. Using a slotted spoon, remove the fried garlic from the oil and set aside on a paper towel-lined plate.
⏱️ 1 min•🌡️ 331 - 8
Carefully add the coated pork pieces to the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes, or until lightly golden and cooked through. This is the first fry.
⏱️ 8 min•🌡️ 331 - 9
Remove the partially fried pork from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Allow the oil temperature to increase slightly for the second fry.
⏱️ 2 min - 10
Return the partially fried pork pieces to the hot oil for a second fry. Fry for an additional 2-3 minutes, or until they are deeply golden brown and extra crispy.
⏱️ 3 min•🌡️ 331 - 11
Remove the double-fried pork from the oil and place it on a clean wire rack or a serving plate.
⏱️ 1 min - 12
In a separate small pan (or carefully drain most of the oil from the frying pan, leaving about 1 tablespoon), quickly toss the sliced green jalapeño peppers, sliced red chilies, and the reserved fried garlic over medium heat for about 1 minute, just to heat them through and release their aroma.
⏱️ 2 min - 13
Season the fried pork generously with 1 teaspoon of white pepper and 1/2 teaspoon of salt, or to taste. Toss to coat evenly.
⏱️ 1 min - 14
Garnish the seasoned pork with the sautéed chilies and fried garlic. Serve immediately and enjoy!
⏱️ 1 min