Chinese Restaurant-Style Salt & Pepper Pork Chops
Victor Wokmanyama cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by SaroBabe on SeeMeCook
A classic Chinese takeout dish made with supermarket pork sizzle steaks that are double-fried for maximum crunch and tossed with aromatic garlic, peppers, and a savory seasoning blend.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Eggs and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 9 g
- 60 g
- 55 g
- 30 g
Marinade
- 15 g
- 6 g
- 2 g
- 17 g
- 16 g
- 5 g
Seasoning
- 15 g
- 3 g
- 12 g
Weights are estimates. Together, the ingredients weigh about 735 g before cooking, which is about 370 g per serving.
Steps
Pierce the pork sizzle steaks several times with the tip of a knife to help the marinade penetrate and tenderize the meat.
Place the pork in a bowl and add 1 tbsp cooking wine, 1 tsp salt, 1 tsp Chinese five-spice powder, and 1 egg yolk. Massage the ingredients into the pork until well combined.
Add 2 tbsp corn starch and a splash of water if the mixture feels too dry. Mix until the pork is lightly and evenly coated in a thin batter.
Add a little oil to the pork mixture to prevent the pieces from sticking together.
Heat oil for frying to 180°C (350 °F) (350°F (180 °C)). Carefully add the pork and leave it untouched at first so the coating can set.
Fry the pork for about 3 minutes, then remove from the oil and set aside.
Increase the oil temperature to 200°C (400 °F) (390°F (200 °C)). Return the pork to the oil and fry for an additional 20 seconds until beautifully golden and crispy.
In a separate pan or wok, add a little oil and stir-fry the minced garlic and diced green capsicum until fragrant.
Add the fried pork to the pan. Season with 1 tbsp sea salt flakes, plenty of black pepper, and 1 tbsp chicken stock powder.
Add the sliced onion and spring onion. Toss everything together briefly over high heat and serve immediately.
Notes
Double-frying is the secret to the restaurant-style crispy texture. The first fry cooks the meat, and the second high-heat fry crisps the exterior. Using 'sizzle steaks' (thinly sliced pork) ensures the meat stays tender despite the high heat.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 742
- Protein
- 57 g
- Carbs
- 18 g
- Fat
- 48 g
- Fiber
- 3 g
Where the calories come from
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