Salt and Pepper Pork Chops – that Chinese restaurant favorite that you can finally make at home without spending your whole sweldo! It’s the kind of ulam that makes everyone forget about their usual “toyo-mansi lang” routine, turning your simple pork chop into something that would make your favorite Chinese restaurant chef proud. When that pepper-garlic aroma hits the air, suddenly your bahay feels like that fancy restaurant sa mall!
Let’s be real – this isn’t your ordinary pritong pork chop na asin lang ang personality! This is that crispy, peppery masterpiece that makes your usual fried dishes look like they need to level up! With meat that’s crunchier than your “seen-zoned” heart, seasoning that’s more perfectly balanced than your work-life situation, and that garlic-pepper combo that’s more addictive than your TikTok scrolling habit – this dish proves why sometimes the simplest ingredients create the biggest impact.
Best part? This recipe is easier than explaining to your parents why you’re still not married! Whether you’re tired of paying restaurant prices for your Chinese food cravings, wanting to impress your family with your “chef skills,” or just need something fancy-tasting but actually budget-friendly, this Salt and Pepper Pork Chop recipe has your back. Promise, by the time that first crunch hits, you’ll be saving more money than your friend who keeps posting about financial literacy!
Salt and Pepper Pork Chops (Pritong Porkchop na may Asin at Paminta)
Equipment
- Deep frying pan or wok (Kawaling malalim o wok)
- Wire rack (Parilya)
- Meat thermometer (optional) (Termometro para sa karne)
- Kitchen paper towels (Papel na pampunas)
Ingredients
- 4 bone-in pork chops ½-inch thick (4 pirasong pork chop na may buto, ½ pulgadang kapal)
- 1 egg white 1 puting ng itlog
- 1½ teaspoons salt 1½ kutsaritang asin
- ¾ cup cornstarch ¾ tasang cornstarch
- Canola oil for deep-frying Canola oil para sa pagpiprito
- ¼ teaspoon ground black pepper ¼ kutsaritang dinurog na paminta
- 1 head garlic peeled and minced (1 buong bawang, tinadtad)
- 2 jalapeños thinly sliced (2 jalapeño, pinahiwa ng manipis)
- 2 green onions chopped (2 sibuyas na mura, trinopo)
Instructions
Prepare the Marinade (Ihanda ang Pinagbabaran)
- Whisk egg white and ½ teaspoon salt until frothy
- Clean pork chops and pat dry
- Score the fatty edges to prevent curling
Velveting Process (Proseso ng Pagpapalambot)
- Coat pork in egg white mixture
- Marinate for 30 minutes in refrigerator
- Dredge in cornstarch just before frying
Frying the Pork (Pagpiprito)
- Heat oil to 350-375°F (175-190°C)
- Fry for 5-7 minutes until golden brown
- Drain on wire rack
Finishing (Pagtatapos)
- Sauté garlic until fragrant
- Add jalapeños and green onions
- Toss with fried pork chops
Perfect Pork Chop Signs:
- Coating: Light, crispy, not greasy
- Meat: Juicy, slightly pink center
- Color: Golden brown
- Garlic: Fragrant, not burnt
- Sound: Crisp when tapped
- Texture: Crunchy outside, tender inside
Tips from Lola’s Kitchen
- Choose pork chops with a pinkish-red color and marbling
- Pat meat dry thoroughly before marinating
- Don’t skip the resting time after coating with cornstarch
- Use a thermometer to ensure oil temperature
- Let meat rest at room temperature 15 minutes before cooking
Traditional Serving Suggestions
- Serve with steaming white rice (Mainit na kanin)
- Pair with Chinese hot and sour soup (Maasim at maanghang na supas)
- Add Chinese pickled vegetables (Atchara)
- Serve with yang chow fried rice
- Garnish with extra green onions
Troubleshooting
- Soggy coating (Malabot na balat)
- Solution: Ensure oil is hot enough
- Don’t overcrowd the pan
- Dry meat (Tuyong karne)
- Solution: Don’t overcook
- Follow velveting process carefully
- Burnt coating (Sunog na balat)
- Solution: Maintain proper oil temperature
- Watch cooking time carefully
Ingredient Alternatives
- Boneless pork chops (adjust cooking time)
- Potato starch instead of cornstarch
- Bird’s eye chili instead of jalapeños
- Shallots instead of green onions
- Vegetable oil instead of canola oil
Storage & Reheating
- Store in airtight container (3 days max)
- Refrigerate properly (4°C or below)
- Reheat in 350°F oven with water
- Avoid microwave reheating
- Freeze up to 1 month
Variations
- Spicy Version
- Add dried chili flakes
- Include Szechuan peppercorns
- Garlic Lovers
- Double the garlic
- Add garlic powder to coating
- Five-Spice Alternative
- Add Chinese five-spice powder
- Include star anise in oil
Frequently Asked Questions
Q: Can I use an air fryer? A: Yes, spray with oil and cook at 400°F for 12-15 minutes, flipping halfway. Q: Why is velveting important? A: It creates a moisture barrier, keeping meat tender while providing a crispy exterior. Q: Can I prepare this in advance? A: You can marinate up to 8 hours ahead, but fry just before serving. Q: How do I know when the pork is done? A: Internal temperature should reach 145°F (63°C).Nutrition
The Story Behind Salt and Pepper Pork Chops
Growing up in bustling Chinatown neighborhoods, Salt and Pepper Pork Chops (椒盐排骨) emerged as a shining example of Cantonese culinary mastery in the 1950s. Originally served in Hong Kong’s dai pai dong (open-air food stalls), this deceivingly simple dish captured the essence of Cantonese cooking’s “wok hei”—the elusive breath of the wok that transforms humble ingredients into extraordinary flavors.
While the Western world was familiar with breaded pork chops, Chinese chefs revolutionized the preparation by introducing the velveting technique. This method, dating back to the Tang Dynasty (618-907 AD), was originally reserved for imperial kitchens where chefs would use egg whites to ensure the emperor’s meat remained tender. The technique gradually made its way into everyday cooking, becoming the secret behind many beloved Chinese restaurant dishes.
The genius of Salt and Pepper Pork Chops lies in its balance of textures and flavors. The dish exemplifies the Chinese cooking philosophy of “fan-qie”—the contrast between plain and seasoned elements. Each bite delivers a symphony of sensations: the crackle of the golden crust gives way to juicy meat, while the aromatic mix of garlic, jalapeños, and green onions provides a perfect counterpoint to the simple salt and pepper seasoning.
Today, this dish has transcended its humble street food origins to become a staple in Chinese restaurants worldwide. Its popularity has spawned countless variations, from the night markets of Taiwan to the Asian fusion restaurants of San Francisco. Yet the core appeal remains unchanged—it’s a masterclass in how proper technique and simple seasonings can elevate an everyday cut of meat into something extraordinary.
What makes this recipe particularly special for home cooks is that it demystifies restaurant-quality Chinese cooking. By mastering the velveting technique and proper frying temperature, anyone can recreate this beloved dish in their own kitchen, bringing a taste of authentic Cantonese cuisine to their dinner table.