Chinese Salt & Pepper Pork (椒鹽豬肉酥脆)

English

Ingredients

  • 750 grams pork with fat marbling through it (this is important)
  • 2 red chili pepper sliced
  • 1 green chili sliced
  • 2 stalk green onion chopped
  • 1 teaspoon ginger sliced with skin on
  • 1 teaspoon white granulated sugar
  • ¼ cup Avocado oil for frying, or neutral oil
  • 1 tablespoon Shaoxing Cooking Wine or dry sherry wine or Mijiu (米酒)
  • Salt and pepper to taste Optional

Marinade

  • 2 tablespoon Shaoxing Cooking Wine or dry sherry wine
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup cornstarch

Instructions

  1. Slice your pork into strips. Then tenderize with a meat hammer until it’s thin, about 0.25 to 0.5 inches thick. Transfer to a mixing bowl.
  2. Season the pork with your Chinese cooking wine first, salt and pepper. Give it a mix and then coat the pork strips with cornstarch. You will have leftover cornstarch and that’s normal. Make sure every crevice is coated in the starch to ensure maximum crispiness.
  3. In a pan set over medium high heat, add your avocado oil. Once the oil is hot, carefully lower half your batch into the pan. Do not overcrowd your pan. Fry on both sides until golden crispy and no longer pink inside. Timing depends on your stove heat setting, but you’re looking at 6-12 minutes. Repeat process for next batch. Remove pork and place onto a plate.
  4. Leave about 1 teaspoon of residual oil in pan, then over medium heat fry your remaining ingredients starting with red chili, green chili, green onion, ginger, and sugar. Then deglaze with Chinese cooking wine. Mix everything together to fry for 20 seconds.
  5. Quickly add in pork strips and mix again, about 20 seconds. Transfer to a plate and serve hot. Enjoy! Season with more salt and pepper to taste, as needed.

中文

食材

  • 豬肉 750 克（重要的是要有脂肪大理石花紋）
  • 紅辣椒 2 根，切片
  • 青辣椒 1 根，切片
  • 青蔥 2 根，切碎
  • 薑 1 茶匙，帶皮切片
  • 白砂糖 1 茶匙
  • 酪梨油 ¼ 杯，用於煎炸，或中性油
  • 紹興料酒 1 湯匙，或乾莎利酒，或米酒
  • 鹽和胡椒 酌量，可選

醃料：

  • 紹興料酒 2 湯匙，或乾莎利酒
  • 鹽 1 茶匙
  • 黑胡椒 1 茶匙
  • 玉米澱粉 ½ 杯

做法

  1. 將豬肉切成條狀。然後用肉錘敲打至約 0.25 至 0.5 英寸厚。轉移到混合碗中。
  2. 首先用中國料酒，鹽和胡椒來調味豬肉。混合後用玉米澱粉覆蓋豬肉條。剩下的玉米澱粉是正常的。確保每個裂縫都裹滿澱粉，以確保最大的酥脆度。
  3. 在中高火的平底鍋中，加入酪梨油。油熱後，小心將一半的豬肉放入鍋中。不要過多地放入鍋中。兩面煎至金黃酥脆，內部不再粉紅。時間取決於你的爐火設置，但你要看的是 6-12 分鐘。重複下一批次的過程。將豬肉取出，放在盤子上。
  4. 鍋中留下大約 1 茶匙的殘餘油，然後在中火下炒紅辣椒、青辣椒、青蔥、薑和糖。然後用中國料酒去膠。混合所有材料，炒 20 秒鐘。
  5. 快速加入豬肉條，再次混合約 20 秒。轉移到盤子上，熱食。慢用！如有需要，可根據口味再加鹽和胡椒調味。

Source: christieathome.com