Salt and Pepper Pork Chops 椒鹽豬扒

Crispy, tender pork chops seasoned with a fragrant blend of salt, white pepper, and often a hint of five-spice powder, stir-fried with aromatics. A popular Cantonese dish.

Nutrition (per serving)

Ingredients

• 4 boneless pork chops (about 500g), pounded to 1/2-inch thick
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp white pepper (for marinade)
• 1/4 tsp five-spice powder
• 1 tbsp cornstarch
• 1 egg, beaten
• 200g all-purpose flour (for coating)
• 500ml cooking oil (for deep frying)
• 4 cloves garlic, minced
• 1 red chili, deseeded and minced (optional)
• 2 spring onions, chopped
• 1 tsp salt (for seasoning)
• 1/2 tsp white pepper (for seasoning)

Steps

1. Pound the pork chops to an even thickness.
2. In a bowl, combine soy sauce, Shaoxing wine, sesame oil, white pepper (for marinade), five-spice powder, cornstarch, and beaten egg. Add the pork chops and mix well. Marinate for 15 minutes.
3. Dredge each marinated pork chop in flour, ensuring it is fully coated. Shake off excess flour.
4. Heat cooking oil in a wok to 170-180°C (340-350°F). Fry the pork chops in batches until light golden brown and cooked through. Remove and drain excess oil.
5. Increase oil temperature to 190°C (375°F). Re-fry the pork chops for 30-60 seconds until extra crispy. Remove and drain well.
6. Discard most of the oil from the wok, leaving about 1 tbsp. Add minced garlic and minced chili (if using). Sauté until fragrant.
7. Add the fried pork chops back to the wok. Sprinkle with salt (for seasoning) and white pepper (for seasoning). Toss well to coat.
8. Stir in chopped spring onions. Serve immediately.

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