Cantonese Salt and Pepper Pork Chops

Salt and Pepper Pork Chops are a classic dish often enjoyed at Cantonese restaurants. If you’re a fan of this flavorful dish, you’re in luck! We’ve got a delicious recipe to share that captures the essence of Cantonese cuisine. Get ready to embark on a culinary journey as we guide you through the creation of mouthwatering Cantonese Salt and Pepper Pork Chops.

A Trip Down Memory Lane

Imagine a vibrant Chinatown with bustling streets filled with the aroma of Chinese delicacies. This is where our story begins. As a child growing up in Liberty, NY, I have fond memories of our monthly family trips to Chinatown. These excursions were filled with delicious dim sum, visits to my grandparents’ tiny apartment, and a frenzy of shopping for fresh ingredients. Sunday dinners were always a special treat, featuring a dish that we simply couldn’t resist – Cantonese salt and pepper pork chops.

The Art of Cantonese Cuisine

Cantonese salt and pepper pork chops are a delightful medley of flavors and textures. Typically served with bone-in pork chops that have been sliced thin, this dish boasts a perfect blend of tenderness and crispiness. For convenience at home, we recommend using thin boneless pork cutlets and opting for a fattier cut like the shoulder to infuse the dish with rich flavors.

Unleashing Flavors: Recipe Instructions

To begin, combine the pork, water, Shaoxing wine, salt, sesame oil, and five spice powder (if desired) in a large bowl. Thoroughly mix and ensure the pork is evenly coated. Let it marinate for at least 15 minutes. Meanwhile, in a separate bowl, combine the coating ingredients – flour, cornstarch, white pepper, oil, and water – to create a loose batter. Once the batter is ready, coat the marinated pork evenly, and set aside.

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Next, heat oil in a small saucepot to around 250 degrees. Test the temperature by adding a piece of garlic – it should bubble slightly. Add the garlic and cook until it begins to gain a hint of color (approximately 30 seconds). Remove the garlic and drain it on a paper towel to prevent bitterness.

Now, increase the oil temperature to 380 degrees. Fry the pork in batches until it turns a beautiful golden brown. Once fried, place the pork on a paper towel to drain the excess oil.

Afterward, drain most of the oil, leaving about a tablespoon in the wok. Heat your wok over high heat until it reaches smoking point. Add the long hot green and red peppers, salt, and white pepper, and toss for about 15-30 seconds until they become fragrant. Turn off the heat and add the fried garlic and pork chops.

The final step is where you can showcase your culinary finesse. Use your wok skills to toss everything together, ensuring the flavors are perfectly blended.

Time to Savor

Your Cantonese Salt and Pepper Pork Chops are now ready to be savored. Serve them immediately with a side of fluffy white rice, and if you desire an extra kick, sprinkle a dash of salt and white pepper. Get ready to indulge in the tantalizing flavors of Cantonese cuisine right in the comfort of your own home.

Enjoy this delectable Cantonese Salt and Pepper Pork Chops recipe, courtesy of Rowdy Hog Smokin BBQ!