Chinese Restaurant-Style Salt & Pepper Pork Chops
Chinese Restaurant-Style Salt & Pepper Pork Chops
Ingredients
- 4 pork sizzle steaks
- 2 cloves garlic, minced
- 1/2 cup green capsicum, diced
- 1/2 cup onion, sliced
- 1/4 cup spring onion, sliced
- 2 cups oil, for frying
For the Marinade
- 1 tablespoon cooking wine
- 1 teaspoon salt
- 1 teaspoon Chinese five-spice powder
- 1 egg yolk
- 2 tablespoons corn starch
- 1 splash water, if needed
- 1 teaspoon oil
For the Seasoning
- 1 tablespoon sea salt flakes
- 2 teaspoons black pepper, freshly ground, or as needed
- 1 tablespoon chicken stock powder
Instructions
- 1
Pierce the pork sizzle steaks several times with the tip of a knife to help absorb the marinade.
⏱️ 2 min
- 2
In a bowl, combine the pork sizzle steaks with 1 tablespoon cooking wine, 1 teaspoon salt, 1 teaspoon Chinese five-spice powder, and 1 egg yolk. Mix well to ensure the pork is evenly coated.
⏱️ 3 min
- 3
Add 2 tablespoons corn starch to the marinated pork. Mix until the pork is lightly coated. If the mixture seems too dry, add a splash of water. Finally, add 1 teaspoon of oil and mix again.
⏱️ 3 min
- 4
Heat approximately 2 cups of oil for frying in a deep pan or wok to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 5
Carefully place the marinated pork into the hot oil and fry at 180°C for 3 minutes until lightly golden.
⏱️ 3 min•🌡️ 180
- 6
Remove the pork from the oil using a slotted spoon and set aside on a wire rack or paper towels to drain.
⏱️ 1 min
- 7
Increase the oil temperature to 200°C (390°F).
⏱️ 1 min•🌡️ 200
- 8
Return the pork to the hotter oil and fry again for 20 seconds. This second fry will make the pork extra crispy.
⏱️ 1 min•🌡️ 200
- 9
Remove the pork from the oil and set aside. Carefully pour out most of the frying oil from the pan, leaving about 1 tablespoon.
⏱️ 1 min
- 10
In the same pan with the remaining oil, stir-fry the minced garlic and diced green capsicum over medium-high heat until fragrant, about 1-2 minutes.
⏱️ 2 min
- 11
Add the fried pork, 1 tablespoon sea salt flakes, plenty of black pepper (to taste), and 1 tablespoon chicken stock powder to the pan with the garlic and capsicum.
⏱️ 1 min
- 12
Add the sliced onion and spring onion to the pan.
⏱️ 1 min
- 13
Toss briefly to combine all ingredients and ensure the pork is evenly coated with the seasoning and vegetables. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Restaurant-Style Salt & Pepper Pork Chops
- 4 pork sizzle steaks
- 2 cloves garlic, minced
- 1/2 cup green capsicum, diced
- 1/2 cup onion, sliced
- 1/4 cup spring onion, sliced
- 2 cups oil, for frying
For the Marinade
- 1 tablespoon cooking wine
- 1 teaspoon salt
- 1 teaspoon Chinese five-spice powder
- 1 egg yolk
- 2 tablespoons corn starch
- 1 splash water, if needed
- 1 teaspoon oil
For the Seasoning
- 1 tablespoon sea salt flakes
- 2 teaspoons black pepper, freshly ground, or as needed
- 1 tablespoon chicken stock powder
Instructions
- 1
Pierce the pork sizzle steaks several times with the tip of a knife to help absorb the marinade.
⏱️ 2 min - 2
In a bowl, combine the pork sizzle steaks with 1 tablespoon cooking wine, 1 teaspoon salt, 1 teaspoon Chinese five-spice powder, and 1 egg yolk. Mix well to ensure the pork is evenly coated.
⏱️ 3 min - 3
Add 2 tablespoons corn starch to the marinated pork. Mix until the pork is lightly coated. If the mixture seems too dry, add a splash of water. Finally, add 1 teaspoon of oil and mix again.
⏱️ 3 min - 4
Heat approximately 2 cups of oil for frying in a deep pan or wok to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 5
Carefully place the marinated pork into the hot oil and fry at 180°C for 3 minutes until lightly golden.
⏱️ 3 min•🌡️ 180 - 6
Remove the pork from the oil using a slotted spoon and set aside on a wire rack or paper towels to drain.
⏱️ 1 min - 7
Increase the oil temperature to 200°C (390°F).
⏱️ 1 min•🌡️ 200 - 8
Return the pork to the hotter oil and fry again for 20 seconds. This second fry will make the pork extra crispy.
⏱️ 1 min•🌡️ 200 - 9
Remove the pork from the oil and set aside. Carefully pour out most of the frying oil from the pan, leaving about 1 tablespoon.
⏱️ 1 min - 10
In the same pan with the remaining oil, stir-fry the minced garlic and diced green capsicum over medium-high heat until fragrant, about 1-2 minutes.
⏱️ 2 min - 11
Add the fried pork, 1 tablespoon sea salt flakes, plenty of black pepper (to taste), and 1 tablespoon chicken stock powder to the pan with the garlic and capsicum.
⏱️ 1 min - 12
Add the sliced onion and spring onion to the pan.
⏱️ 1 min - 13
Toss briefly to combine all ingredients and ensure the pork is evenly coated with the seasoning and vegetables. Serve immediately.
⏱️ 1 min