Crispy Salt and Pepper Pork | Chef John’s Cooking Class

Cut pork chops into 0.5x3in strips.

In a mixing bowl, add pork chop strips, Shaoxing wine, onion powder, garlic salt, five-spice powder, cumin powder, Sichuan peppercorn powder, egg white, and cornstarch, mix thoroughly, then marinate for 30-60 minutes to add flavors.

Coat marinated pork strips evenly with potato starch. Shake off the excess losing powder. Place them on a plate and set them aside.

In a large pot, bring 1 qt cooking oil to 350°F/180°C, shake off losing powder from pork strips again, then deep fry them in the pot. Note: don't stir at once, wait about 1 minute until the strips become solid. stir and deep fry until lightly golden, remove from the pot. As soon as the oil temperature backs up, re-fry for about 30 seconds. Now the strips are crispy on the outside and tender on the inside. Remove from pot and drain.

In a wok over high heat, add chef John's chili oil, chef John's Sichuan peppercorn oil, onion, green onion, garlic, and dried chili, stir fry for about 1 minute until fragrant, add deep-fried pork strips, and pepper salt powder, quickly stir for 20 seconds.

Enjoy!

Evenly coat the strips well with the batter. Make sure there is no losing potato starch. Put the meat in when the oil temperature reaches 350°. Re-frying is a must, so the strips will be crispy on the outside and tender on the inside. Make sure the Sichuan peppercorn powder is evenly sprinkled in the end.