One of my favorite pork dishes is a crunchy, salty, spicy Chinese pork chop. Often found amid dim sum fare, these crispy pork chop strips feature all of my guilty pleasures – garlic, hot peppers, and deepfried-ness. It’s a great recipe for using up leftover pork and can be eaten as a snack or a flavorful entree with a side of jasmine rice. Dig in!
Hot Garlic Pork Chops
Ingredients
For the marinade
- 1 lb pork shoulder belly or chops
- 1 tbsp shaoxing wine
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp Chinese five spice seasoning
- 1 tsp meat tenderizing salt
- 1 tsp black pepper
- 1/2 tsp ground ginger
For the coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- vegetable oil for frying
For the toppings
- 1 1/2 tbsp sesame oil
- 5 cloves garlic minced
- 3 green long hot peppers thinly sliced
- 2 cayenne peppers thinly sliced
Instructions
- Prepare marinade by mixing together shaoxing wine, rice wine vinegar, sesame oil, five spice seasoning, salt, pepper, and ground ginger.
- Slice pork into thin 1/4 inch strips and add to marinade. Coat pork in marinade evenly and let stand at room temperature for at least 30 minutes.
- Heat vegetable oil for frying. Mix flour, corn starch, salt and pepper together in a separate bowl. Toss marinaded pork in dry coating and fry pork strips for 3-5 minutes. Drain fried pork on a paper towel and set aside.
- In a skillet or a wok, heat 1 1/2 tbsp sesame oil. Add minced garlic and sliced peppers and fry until garlic becomes crispy and golden brown, about 30-60 seconds. Remove from heat. Add in fried pork and toss in garlic and pepper.
- Serve with white rice.
