Deep-fried Pork Chops with Spiced Salt 椒鹽豬扒

Crispy deep-fried pork chops seasoned with a savory blend of spiced salt, offering a delightful crunch and aromatic flavor. A classic Cantonese dish that's simple yet incredibly satisfying.

Nutrition (per serving)

Ingredients

• 400g pork chops, boneless
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 0.5 tsp white pepper
• 1 large egg
• 50g cornstarch
• 500ml cooking oil, for deep frying
• 2 tsp salt
• 1 tsp white pepper
• 0.5 tsp five-spice powder
• 0.5 tsp sugar
• 0.5 tsp garlic powder
• 0.25 tsp ginger powder
• 1 red chili, finely chopped (optional)
• 1 tbsp spring onions, chopped, for garnish

Steps

1. Slice pork chops into thick pieces. Marinate with light soy sauce, Shaoxing wine, and white pepper for 15 minutes.
2. In a bowl, beat egg. In another bowl, place cornstarch.
3. Dip each marinated pork chop piece into the beaten egg, then coat thoroughly with cornstarch, shaking off excess.
4. Heat cooking oil in a wok or deep pot over medium-high heat until it reaches 170-180°C (340-350°F).
5. Carefully deep-fry the pork chops in batches for 3-4 minutes until golden brown and cooked through. Remove and drain on a wire rack.
6. In a small bowl, combine salt, white pepper, five-spice powder, sugar, garlic powder, and ginger powder to make the spiced salt.
7. Once all pork chops are fried, sprinkle generously with the spiced salt. Garnish with chopped red chili (if using) and spring onions.

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