Salt and Pepper Pork
2 thick cut boneless pork chops, sliced thin
4 tbsp Shaoxing cooking wine
2 tsp light soy sauce
1 tsp sea salt, finely ground
2 egg whites
3/4 cup cornstarch
2 tsp white pepper, finely ground
2 tsp white pepper, finely ground
1 tsp salt
canola oil
4 green onion, chopped
1 small jalapenos, sliced, or several red chilies
Marinate pork with soy sauce and wine for at least 30 minutes or overnight. Whisk together egg whites and salt until foamy. Combine egg and pork mixture.
In a separate shallow pan, whisk together pepper, cornstarch and flour. Dredge pork in flour.
In batches, deep fry pork (in about 2 inches of oil) until centers are barely pink (a little less than 3 minutes). Drain on paper towels.
In batches, deep fry pork (in about 2 inches of oil) until centers are barely pink (a little less than 3 minutes). Drain on paper towels.
Heat 2 tbsp of oil and quickly fry the green onion and chilies on medium high heat. Toss the fried pork in the pan till thoroughly coated with flavored oil.
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