This classic Salt and Pepper Pork is a flavorful, crispy stir-fry that brings bold heat and savory depth to the table. Tender cubes of pork shoulder are marinated in soy sauce and sherry, then coated in cornflour for a perfect golden crunch. The dish is quickly seared and tossed with fragrant garlic, five-spice powder, and crushed black peppercorns, creating an addictive balance of textures and tastes. It&# 226;ÂÂs an excellent choice for weeknight dinners when you crave something substantial yet quick to prepare. Serve it hot over steamed rice to soak up the spicy oils, or enjoy it as a hearty main course with a crisp green salad. The combination of salty, peppery, and slightly sweet notes makes this a crowd-pleasing meal thatâÂÂs simple enough for everyday cooking but impressive enough for guests.
Salt & Pepper Pork
Description
This classic Salt and Pepper Pork is a flavorful, crispy stir-fry that brings bold heat and savory depth to the table. Tender cubes of pork shoulder are marinated in soy sauce and sherry, then coated in cornflour for a perfect golden crunch. The dish is quickly seared and tossed with fragrant garlic, five-spice powder, and crushed black peppercorns, creating an addictive balance of textures and tastes. It&# 226;ÂÂs an excellent choice for weeknight dinners when you crave something substantial yet quick to prepare. Serve it hot over steamed rice to soak up the spicy oils, or enjoy it as a hearty main course with a crisp green salad. The combination of salty, peppery, and slightly sweet notes makes this a crowd-pleasing meal thatâÂÂs simple enough for everyday cooking but impressive enough for guests.Ingredients
Directions
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In a large bowl, combine the cubed pork, soy sauce, sherry, and corn flour. Toss until the pork is evenly coated.
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Let the pork marinate for 20 minutes to allow the flavors to penetrate and the cornflour to adhere.
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When the oil is quite hot and shimmering, carefully add the pork cubes in a single layer.
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Fry the pork for 5-6 minutes, turning occasionally, until all sides are golden brown and crispy.
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Remove the pork from the wok using a slotted spoon and set aside on a plate. Pour off all but 2 tablespoons of the oil from the wok.
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Add the chopped garlic to the remaining oil and fry for a few seconds until fragrant, being careful not to burn it.
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Add the crushed sea salt, five spice powder, crushed black peppercorns, and chilli powder to the wok. Stir-fry for a few seconds to toast the spices.
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Return the fried pork to the wok. Toss and stir almost continuously for a couple of minutes to coat the pork evenly with the spice mixture.
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Transfer to serving plates and serve immediately while hot and sizzling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 549.3kcal
- % Daily Value *
- Total Fat 31.8g49%
- Saturated Fat 11.3g57%
- Cholesterol 181.6mg61%
- Sodium 140.7mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the oil is hot enough before adding the pork to achieve a crispy crust without absorbing too much oil.
If you prefer a spicier dish, increase the amount of chilli powder or add fresh sliced chilies with the garlic.
Pork shoulder works best because it has enough fat to stay moist during frying, but you can substitute with pork loin if you prefer leaner meat, though it may dry out faster.
This dish is best served immediately. If you need to make it ahead, re-crisp the pork in a hot oven or air fryer before tossing with the spices.
Be careful when handling hot oil and adding wet ingredients to avoid splattering.
