Salt And Pepper Pork Chops

(tap measurement to shuffle between units)

Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Gather and prepare your ingredients by washing, peeling, and chopping as needed.
  • 1/5 red pepper, diced (30 g)
  • 1/5 green pepper, diced (30 g)
  • 1 stalk green onion, roughly diced (15 g)
  • 1/2 red chili pepper, thinly sliced (10 g)
    (optional)
  • 2 clove garlic, minced (6 g)
• Step 2
  Cut the pork loin in half so that they're roughly palm-sized pieces, then create thin 1/4 inch (0.5 cm) slices by halving them horizontally. Be sure to cut against the grain to help keep the meat intact while cooking. To tenderize, use the back of a knife or a meat mallet to gently pound both sides of the pork.
  • 1 lb pork loin, cut into thin 1/4 inch slices (454 g)
• Step 3
  For the pork marinade, mix cornstarch, baking soda, cooking wine, oyster sauce, light soy sauce, water, sugar and salt. Mix to combine.
  • 2 tbsp cornstarch (20 g)
  • 1/2 tsp baking soda (2 g)
  • 1 tbsp cooking wine (15 g)
    (shaoxing cooking wine)
  • 1 tbsp oyster sauce (15 g)
  • 1 tbsp light soy sauce (15 g)
  • 1 tbsp water (15 g)
    (adjustable - may need to add more if necessary)
  • 1 tsp sugar (4 g)
  • 1/2 tsp salt (3 g)
• Step 4
  Mix the pork with the marinade by hand ensuring it is evenly coated. Let the pork marinate for 30-60 minutes to absorb the flavors.
• Step 5
  In a pot over medium heat, add vegetable oil and bring it to 380°F (193°C).
  • 2 cup vegetable oil (480 g)
    (or another high smoke point, neutral oil)
• Step 6
  While the oil is heating up, beat an egg in a small bowl and pour it over the marinated pork. Mix well to ensure the pork is evenly coated. The egg will help the cornstarch adhere better, resulting in a crispier texture when fried.
  • 1/2 egg, beaten (25 g)
• Step 7
  Spread cornstarch onto a large plate. Once the oil has reached the right temperature, coat each piece of pork evenly with the cornstarch, shaking off any excess before frying.
  • 3 tbsp cornstarch (30 g)
• Step 8
  To fry the pork, carefully place them one at a time into the hot oil. Fry them in batches to prevent overcrowding, ensuring even cooking and crispiness.
• Step 9
  Fry the pork until the crust turns light golden brown, about 1.5 minutes. Remove the pork from the oil and let the excess oil drain back into the pot using a strainer.
• Step 10
  Turn the heat up to 450°F (232°C) and fry the pork a second time for about 30 seconds. This double-frying method enhances crispiness by drying out any remaining surface moisture, resulting in a fragrant and extra crispy texture.
• Step 11
  After frying, set a bit of oil aside for the stir-frying step. If the oil has burned or developed an off smell, discard it and use fresh vegetable oil instead.
  • 2 cup vegetable oil (480 g)
    (or another high smoke point, neutral oil)
• Step 12
  In a small bowl, mix together garlic salt and white pepper until well combined.
  • 1 1/2 tsp garlic salt (5.50 g)
    (or regular kosher salt)
  • 1/4 tsp white pepper (1 g)
• Step 13
  Heat a wok or pan over medium heat. Once hot, add the set aside vegetable oil. Add garlic and red chili pepper, then stir-fry until fragrant.
  • 2 cup vegetable oil (480 g)
    (or another high smoke point, neutral oil)
  • 2 clove garlic, minced (6 g)
  • 1/2 red chili pepper, thinly sliced (10 g)
    (optional)
• Step 14
  Add the red and green bell peppers to the wok and stir-fry on high heat for about 30 seconds until slightly softened but still crisp.
  • 1/5 red pepper, diced (30 g)
  • 1/5 green pepper, diced (30 g)
• Step 15
  Add the green onion to the wok, followed by all of the fried pork. Stir-fry to combine.
  • 1 stalk green onion, roughly diced (15 g)
• Step 16
  After tossing the pork with the aromatics for about 30 seconds, gradually add the seasoning mixture, ensuring all the pork chop pieces are evenly coated. Stir-fry until well combined.
  • 1 1/2 tsp garlic salt (5.50 g)
    (or regular kosher salt)
  • 1/4 tsp white pepper (1 g)
• Step 17
  After adding the seasoning, cook for another 15-20 seconds, stirring continuously. Then, turn off the heat.
• Step 18
  Continue mixing for another until the seasoning evenly coats the pork. Then, transfer to a plate and serve with rice. Enjoy!

Per serving