Pork Chop (Salt and Pepper)
Pork Chop (Salt and Pepper) is a Chinese delicacy that most Filipinos here in Los Angeles loves to eat. I used to buy it in Hop Li Chinese Restaurant in Santa Monica, California every Thursday on my way back home from work. In case you happen to visit LA, I think Hop Li has the best Salt and Pepper pork chop here in Los Angeles county. They have two restaurant in Santa Monica and one in China Town.
I change locations of work so I no longer buy it in Hop Li every week. I really love the dish so I find a way to just cook it by myself. Below is the recipe I formulated for the Salt and Pepper Pork Chop just as delicious to my taste!
- 5 pcs of thinly sliced pork chops
- 1 egg white
- 2 teaspoons of fine sea salt (not iodized)
- 1/2 teaspoon of white pepper
- 1/2 cup cornstarch
- 2 pieces Jalapenos; stems removed and thinly sliced
- Cooking oil (canola)
- Separate egg white from egg yolk. Save the egg white and use the egg yolk for other purposes.
- In a large bowl, beat the egg white well and mix it with 1/2 teaspoon of salt and 1/4 teaspoon of white pepper.
- Add the pork chops and blend well with the egg white mixture. Set aside in the refrigerator for 30 minutes.
- Remove pork chops, one by one, from the bowl and then dredge it with cornstarch in a sepate plate.
- Shake off pork and deep fry it in hot cooking oil (about 375 F) until golden brown and crispy. Set aside.
- In a wok with high heat, add 2 tablespoons of cooking oil, the thinly sliced jalapenos, the remaining 1 teaspoon of salt, and the remaining 1/4 teaspoon of
- white pepper.
- Stir fry the mixture for 1 minute, then add the golden brown and crispy pork chops.
- Stir fry for 2 minutes and then remove the pork shops from the wok.
- Serve while crispy and hot!