Cherry & Dennis Helper Habitat
Hong Kong Salt and Pepper Pork Chops
港式椒鹽豬扒
Recipe overview
The pork chops are marinated, lightly fried, then quickly tossed with garlic, chilli and spring onion for a crisp, tender rice dish.
01
Ingredients
Main ingredients
- 600 g boneless pork chops
- 4 cloves garlic
- 1 red chilli
- 2 spring onions
Pork marinade
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/4 tsp ground white pepper
- 2 tbsp cornstarch
Frying oil
- 300 ml cooking oil
Aromatic finishing seasoning
- 1/2 tsp fine salt
- 1/2 tsp ground white pepper
- 1/8 tsp five-spice powder
02
Tools
- chopping board
- kitchen knife
- mixing bowl
- measuring spoons
- wok
- wok spatula
- kitchen paper
- food thermometer
03
Steps
Step 1
Cut the pork
Pat the pork dry, snip the tough edges, and cut it into roughly 4 cm pieces.
Step 2
Marinate
Mix in the soy sauce, Shaoxing wine, sugar and white pepper; marinate for 15 minutes.
Step 3
Prepare aromatics
Mince the garlic, deseed and dice the chilli, and slice the spring onions; keep them separate.
Step 4
Coat with cornstarch
Mix 2 tablespoons cornstarch into the pork until every piece has a thin, even coating.
Step 5
Heat the oil
Heat 300 ml cooking oil in a wok over medium heat to about 170°C.
Step 6
First fry
Fry the pork in two batches for about 3 minutes per batch until golden.
Step 7
Check doneness
Check the thickest piece: it must reach 63°C and rest at least 3 minutes; fry longer if needed.
Step 8
Drain
Drain the pork on kitchen paper and leave about 1 tablespoon oil in the wok.
Step 9
Fry the aromatics
Stir-fry the garlic and chilli over medium heat for about 30 seconds until fragrant, not burnt.
Step 10
Return the pork
Return the pork and toss over high heat for about 30 seconds to refresh the crisp surface.
Step 11
Add salt and pepper
Add the salt, white pepper, five-spice and spring onions; toss for 20 seconds to coat evenly.
Step 12
Serve
Remove from the heat and serve immediately so the coating stays crisp.
Common mistakes
- Leaving the pork wet so the coating slips off.
- Frying in oil that is too cool, making the pork greasy.
- Crowding the wok and sharply lowering the oil temperature.
- Burning the garlic before the pork is returned.
Tips
Keep the pieces evenly thick, fry in batches, and check the thickest piece with a thermometer. Toss the final seasoning only briefly for aroma without excess saltiness.
