This spicy Chinese pork chop is incredibly delicious without being so complicated to prepare. It’s guaranteed restaurant-style but can easily be made at home. It has all of my favorite flavors: salty, spicy, deep fried crunchiness.
This dish is a big deal at our house because: 1. it tastes amazing and 2. it’s savory, spicy and fun to eat.
This is a perfect recipe for week night dinner when you’re craving take outs. It is also a great dish to make ahead and pack for lunches throughout the week.
The pork chop is first rolled over a mixture of flour and corn starch. Then deep fried to bring out its crunchiness. Toss with spicy things like jalapenos, fried garlic, and chili peppers. Serve over jasmine rice or as appetizers.
You’ll love this recipe because it’s incredibly satisfying, it’s super delicious, huge on flavors and ridiculously tasty.
This recipe calls for shaoxing wine. What is shaoxing wine you may ask?
Shaoxing wine is dark red with nutty and aromatic flavors. It is a type of fermented rice wine and plays a major role in Chinese cuisine. Shaoxing Wine is a commonly used Chinese ingredient in making most Asian marinates and stirs fry dishes. When used, it eliminates the raw smell and thus adds nice boost to the dish.
Skip the take outs, dinner’s better at home with this Chinese spicy pork chop.
Chinese Spicy Pork Chop
Restaurant-style Chinese spicy pork chops with all the savory flavors: spicy, salty, crunchy. So flavorful yet so easy to make.
Ingredients
For the marinate:
- 1 lb pork shoulder, or pork chops (cut into 2" length)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon five spice powder
- 1/2 teaspoon salt
- 1/2 tablespoon sesame oil
- 1 tablespoon shaoxing wine
For the fried garlic:
- 1 tablespoon vegetable oil
- 4 cloves garlic (minced)
For the pork coating:
- 2 tablespoons corn starch
- 1/2 cup all purpose flour
For the pan:
- 1 bird eye chilis (or Thai chili) (chopped)
- 1 jalapeno (diced, seeds removed)
- 1/4 cup chopped green onion
- vegetable oil for frying
- salt & pepper to taste
Instructions
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In a large mixing bowl, combine pork and all of marinate ingredients. Let marinate for at least 15 minutes.
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Mix corn starch and flour in a shallow dish. Coat each piece of pork with the flour mixture, shaking off excess flour. Set aside.
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Heat oil in a medium skillet and fry the garlic until fragrant and brown. Transfer the fried garlic to a small bowl and set aside.
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In the same skillet, add a little more vegetable oil (about 4 tablespoons) and fry the pork until golden brown. It is best to fry them into 2 batches. Transfer the pork to a plate lined with paper towel. Set aside.
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In another skillet over high heat, add about 1 tablespoon of vegetable oil. Once hot, add the jalapanos, chili pepper, green onions and the fried pork. Sprinkle pinch of salt and pepper to taste. Toss until everything is fragrant and combined, about 20 seconds. Remove from heat and toss with fried garlic.
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