Salt and Pepper Pork

I had a craving for salt and pepper pork. It’s one of my favorite things to get when I go for Chinese. Unfortunately a lot the Chinese restaurants in my neighborhood don’t serve it. They have this in chicken form, which is delicious, but not what I was craving. I googled what to do to make this delicious dish. I found a great recipe here that I altered a bit to make it more what I was used to eating. 

Salt and Pepper Pork-5

It wasn’t initially going to be put on Oinkcooking, but it turned out so amazingly good, I had to share. It’s a spicy dish. Not super hot, but it’ll leave your lips tingling. It’s so good though. I hope y’all enjoy it as much as I do. 

Salt and Pepper Pork-4

Salt and Pepper Pork

Ingredients

For the pork:
1 pound of pork butt, sliced about 1/3 inch thick into about 3-4 inches long pieces 
1 ½ tablespoons rice vinegar
½ teaspoon salt
1 teaspoon sesame oil

For the coating:
¼ cup all purpose flour
3 tablespoons cornstarch
¼ teaspoon finely ground black pepper
¼ teaspoon salt
3-5 tablespoons water

Remaining Items:
3 cups oil for frying
3 cloves garlic, minced
3 long Serrano peppers, sliced into very thin rounds
1 long spicy red pepper, sliced into very thin rounds
2 inches of fresh ginger, peeled and minced 
½ teaspoon sea salt
1/4 teaspoon coarsely ground white pepper

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Directions 

Combine vinegar, sesame oil and salt in a large bowl and whisk together. Add pork and make sure you coat the pork evenly with the mixture.

In a separate bowl, add the ingredients for the batter and mix until you get a smooth batter. Batter should not be thick. Add more water if needed.

Add the pork to the batter and with your hands, mix together making sure each pork piece is coated lightly. 

Heat the oil in a Dutch oven or other large semi-deep pan to a high temperature to fry (about 375°-400°). I made sure the oil depth was about an inch in the pan. Fry the pork in batches until golden brown, and place on a paper towel to drain. 

Once all pieces are done, heat a large fry pan or wok over very high heat. Add the green and red peppers, ginger, garlic, salt, and pepper to the wok and toss until fragrant but not fried up. Add the pork chops and toss together in pan. Shake a little more salt over top and toss again. Turn off heat. Serve over rice.

Salt and Pepper Pork-2

Salt and Pepper Pork-3

Salt and Pepper Pork
Serves 6
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For the pork and marinade
  1. 1 pound of pork shoulder/butt, sliced about 1/3 inch thick into pieces about 3-4 inches long
  2. 1 ½ tablespoons Rice vinegar
  3. 1/2 teaspoon salt
  4. 1 teaspoon sesame oil
For the coating
  1. ¼ cup all purpose flour
  2. 3 tablespoons cornstarch
  3. 1/4 teaspoon finely ground black pepper
  4. ¼ teaspoon salt
  5. 3-5 tablespoons water
And everything else
  1. 3 cups oil for frying
  2. 3 cloves garlic, minced
  3. 3 long Serrano peppers, sliced into very thin rounds
  4. 1 long hot red pepper, sliced into very thin rounds
  5. 2 inches of fresh ginger, peeled and minced
  6. ½ teaspoon sea salt
  7. 1/8 teaspoon coarsely ground white pepper
Instructions
  1. Combine marinade ingredients in a large bowl and whisk together. Add pork and use your hands to mix and coat the pork evenly.
  2. In a separate bowl, add the ingredients for the batter and mix until you get a smooth batter. Batter should not be thick. Add more water if needed.
  3. Add the pork to the batter and with your hands, mix together making sure each pork piece is coated lightly.
  4. Heat the oil in a Dutch oven or other large semi-deep pan to a high temperature to fry (about 380°-400°). I made sure the oil depth was about an inch in the pan. Fry the pork in batches until golden brown, and place on a paper towel to drain.
  5. Once all pieces are done, heat a large fry pan or wok over very high heat. Add the green and red peppers, ginger, garlic, salt, and pepper to the wok and toss until fragrant but not fried up. Add the pork chops and toss together in pan. Shake a little more salt over top and toss again. Turn off heat. Serve over rice.
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2 Comments

  1. Looks like you copied the exact recipe from the woks of life. Courtesy would dictate that you give credit to them. Shame on you.

    • steve@oinkcooking.com

      Thank you for letting me know. I had a link to their recipe but it looks like it had broken. It has been added back in. I appreciate your notifying me.

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