This Salt and Pepper Pork is a classic Chinese-American dish that delivers incredible crunch and bold flavor. Tender pork shoulder cubes are coated in cornstarch, deep-fried until golden, and then tossed with fresh garlic, ginger, and a blend of five-spice powder, black pepper, and chili. The result is a dish with a satisfying textural contrast between the crispy exterior and juicy interior. Perfect for weeknight dinners or as an appetizer for gatherings, it comes together in under 40 minutes. Serve hot over steamed rice to soak up the savory, spicy juices. It’s a restaurant-quality meal made easy at home.
Salt And Pepper Pork
Description
This Salt and Pepper Pork is a classic Chinese-American dish that delivers incredible crunch and bold flavor. Tender pork shoulder cubes are coated in cornstarch, deep-fried until golden, and then tossed with fresh garlic, ginger, and a blend of five-spice powder, black pepper, and chili. The result is a dish with a satisfying textural contrast between the crispy exterior and juicy interior. Perfect for weeknight dinners or as an appetizer for gatherings, it comes together in under 40 minutes. Serve hot over steamed rice to soak up the savory, spicy juices. It&# 226;ÂÂs a restaurant-quality meal made easy at home.Ingredients
Directions
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In a large bowl, combine the cubed pork, light soy sauce, dry sherry, and corn flour. Mix until the pork is evenly coated.
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Let the marinated pork sit for 20 minutes to allow the flavors to penetrate.
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Pour the vegetable oil into a wok or large frying pan and heat over medium-high heat until quite hot.
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Carefully add the pork cubes to the hot oil in a single layer, working in batches if necessary to avoid overcrowding.
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Fry the pork for 5-6 minutes, turning occasionally, until golden brown and crispy on all sides.
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Remove the pork from the wok and drain on paper towels.
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Pour off all but 2 tablespoons of the oil from the wok, keeping the heat at medium-high.
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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 sea salt, five spice powder, crushed black peppercorns, and chili powder to the wok. Stir-fry for a few seconds to toast the spices and release their aroma.
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Return the fried pork to the wok and toss continuously for a couple of minutes, ensuring the pork is evenly coated with the spice mixture.
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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 exterior without absorbing too much oil.
If you do not have dry sherry, you can substitute with dry white wine or rice vinegar.
Adjust the amount of chili powder and black pepper to suit your heat preference.
This dish is best served immediately after cooking to maintain the crispiness of the pork.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture may soften. Reheat in a pan or air fryer to restore crispiness.
