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Short grain rice | Garlic | Cornstarch
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椒鹽豬扒飯
Salt & Pepper Pork Chop Rice
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The pork chop that closes out the week. Pounded into strips, marinated, then fried twice, once for the garlic, once for the pork, before everything gets tossed back together with chili and five spice.
Ingredients
Pork chops, 2
Light soy sauce, 1 tsp
Shaoxing wine, 3 tsp (plus 2 tsp later)
Sugar, 1/2 tsp (plus 1/8 tsp later)
Ground white pepper, to taste
Water, 15ml
Cornstarch, 1 tsp
Cooking oil, 2 tsp
Green onion, to taste
Red chili pepper, to taste
Garlic, 3 cloves
Chili bean sauce, 8g
Five spice powder, 1/8 tsp
Salt, 1/16 tsp
How To
Pound the pork chop and cut into thick strips. Marinate with soy sauce, 3 tsp Shaoxing wine, sugar, and white pepper, then mix in the water, cornstarch, and oil.
Fry the minced garlic in oil over medium-low heat until golden, then remove and set aside — this becomes the crispy garlic topping.
In the same oil, fry the pork over low heat until golden and cooked through, then remove and set aside.
Stir-fry the white part of the green onion, then add chili bean sauce, five spice powder, and white pepper. Season with salt and the remaining sugar, then add the remaining Shaoxing wine.
Return the pork to the pan with the chili and green onion, tossing until dry and well coated. Finish with the fried garlic on top.
Tips & Tricks
The pork can marinate ahead and keep in the fridge for up to 3 days.
Fried garlic keeps at room temperature for up to a week if made in advance, just fry it first, before touching the pork.
Fry the garlic first and set it aside before cooking the pork. This gives you crispy garlic on top, and keeps the pork clean instead of picking up burnt bits from the pan.