Quick & Easy Chinese Salt and Pepper Pork
Delicious pork shallow fried and seasoned in a flavourful aromatic salt and pepper seasoning. This quick and easy Chinese salt and pepper pork is ready in 30 minutes with simple ingredients. A great main that beats takeout for the family!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.65 lb boneless pork shoulder (well marbled)
- 2 large red chili pepper (sliced)
- 1 large green chilli (sliced)
- 2 green onions (finely sliced)
- 1 tsp ginger (sliced with skin on)
- 1 tsp white granulated sugar (or sub with cane sugar)
- 1/4 cup vegetable oil (or any neutral oil for frying )
- 1 tbsp Shaoxing Cooking Wine (or Dry sherry wine or chicken broth for a non-alcoholic version)
- 1/4 tsp salt (add more if needed)
- 1/4 tsp black pepper (add more if needed)
- 2 tbsp Shaoxing Cooking Wine (or Dry sherry wine or chicken broth for a non-alcoholic version)
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup cornstarch (or potato starch)
Instructions
- 1
Slice pork into 1-inch wide x 2-inch long strips. Then tenderize the pork strips with a meat tenderizer or with the back of the knife until it’s thin, about 0.25 to 0.5 inches thick. Transfer to a large mixing bowl.
- 2
Season the pork strips with the marinade ingredients starting with shaoxing wine, salt and black pepper. Give it a mix and then coat the pork strips with cornstarch. Make sure every crevice is coated in the starch to ensure maximum crispiness.
- 3
Heat vegetable oil in a large pan on medium heat. Once the oil is hot, fry marinated pork in small batches and do not overcrowd the pan. Fry pork on both sides until golden crispy and no longer pink inside, between 6-10 minutes or an internal temperature of 145 degrees F with a digital instant read thermometer.
- 4
Remove and transfer fried pork to a wire rack or paper towel lined plate to remove excess oil.
- 5
Reserve 1 tsp of oil in the pan and fry red chilli, green chilli, green onion, ginger, and sugar. Deglaze with shaoxing wine. Stir fry for 10 seconds or until fragrant.
- 6
Quickly toss in cooked pork for 20 seconds. Remove off heat. Season with salt and black pepper to taste and serve.