Garlic Chili Pork Chops 椒鹽豬扒
We never make this at home, this is a restaurant dish. But at the restaurant, you have to share it with everyone else, so you can only have one piece, or if you’re quick, you can probably grab a second piece. If you make it at home, you can have as many as you want.
Cantonese Garlic Chili Pork Chops 椒鹽豬扒
This tasty dish is a favorite of mine. The combination of garlic, chili, and five spice salt is just perfect!
Servings: 1 plate
Ingredients
- 1 kg pork chops pork shoulder
- 2 tbsp veg oil
- 2 tbsp cornstarch
- ½ tsp spicy bean paste (douban paste) (can substitute w sriracha or gochujang)
- 2 tsp minced garlic
- 2 tbsp shao xing wine (can substitute w sherry)
- ½ cup fried minced garlic
- 1 cup chopped green onion (separate the whites and greens)
- ½ tsp five spice salt (make your own by toasting 1t salt for 2mins, add 1t five spice, mix well)
Marinade
- 1 tsp salt
- 1 tbsp soy sauce
- ¼ tsp white pepper powder (can substitute w black pepper)
- 1 t sugar
- ⅕ tsp baking soda
- 3 tbsp water
- 2 tbsp cornstarch
Instructions
- Tenderize pork chops with a meat tenderizer mallet or flat of your cleaver (should be half the original thickness)
- Soak the pork chops in a salt and water solution (2T salt to 4 cups water) for at least 30 minutes
- Wash the pork chops, drain of all the water and dry very well w paper towels
- Combine all the marinade in a small bowl except the oil, mix well
- Put the pork chops into a very large bowl, add ⅓ of the marinade, keep mixing by hand, and massage the pork until the marinade is absorbed by the pork, repeat until all the marinade is absorbed
- Add 2 tbsp oil and mix well
- Lay the pork in a bowl (each piece flat), cover and marinate for at least 4 hours or overnight in the fridge
- Take the pork out of the fridge 15 minutes before frying to return to room temperature
- Add 2 tbsp cornstarch to the pork and mix well
- Heat about 1 in of oil in a large work (you can fry your 1/2 cup of minced garlic now, if you haven't already done so, stop frying once is barely golden, since it will continue frying after removed from the oil)
- Once the oil reaches 180C, add all the pork chop gently, don't move the pork chops for about 1 minute
- When the outside of the pork chop firmed up, gently break apart the pieces stuck together. Fry for a total of ~4 minutes. Set aside
- In another wok or pan, heat 2T oil, add ½t spicy chili bean paste and 2T minced garlic, all the whites of the green onion, fry until fragrant, add 2T cooking wine
- Add the pork chops, once the sauce coats pork, turn off heat, add the rest of the green onion and half the fried garlic, sprinkle on five spice salt
- Mix well and plate. Sprinkle on the rest of the garlic.
