You know that moment when you first learn to cook something that’s not just your typical pritong liempo or adobo? For me, these Chinese-style Salt and Pepper Pork Chops were my first “pwede na sa restaurant” moment.
I still remember how proud I felt serving this to my family, watching their eyes light up as that signature pepper-garlic aroma filled our tiny house. Napahiya yung usual takeout namin from the Chinese restaurant sa kanto!
This recipe holds a special place in my heart because it taught me that sometimes the simplest ingredients – just good pork, salt, pepper, and garlic – can create the most impressive results. Every time my siblings come over, they always request “yung super lutong na pork chop mo.”
Once you master this recipe (and it’s really not as hard as it looks), you’ll never look at ordinary pritong pork chop the same way again. Plus, you’ll save so much money vs. eating out. Tipid tips na, masarap pa!
Why You’ll Love This Recipe
- Restaurant-Quality Results: Achieve that perfect combination of crispy exterior and juicy interior that rivals your favorite Chinese restaurant
- Budget-Friendly: Create a premium dish at a fraction of restaurant prices
- Foolproof Technique: Master the Chinese velveting method that guarantees tender meat every time
- Versatile: Easy to customize the spice level and seasonings to your taste
- Family-Friendly: A guaranteed crowd-pleaser that even picky eaters will love
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
- Take the pork chops out of the refrigerator 30 minutes before cooking to reach room temperature (Ilabas ang pork chop 30 minuto bago lutuin para uminit). While waiting, mince one whole head of garlic (tadtarin ang isang buong bawang), thinly slice two jalapeños or siling haba (pahiwaing manipis ang siling haba), and chop two stalks of green onions (tropopin ang dalawang tangkay ng sibuyas mura).
- Clean your pork chops thoroughly and pat them completely dry with paper towels (Linisin at patuyuing mabuti ang pork chop gamit ang paper towel). Using a sharp knife, score the fatty edges of each pork chop in several places to prevent curling during cooking (Markahan ng kaunti ang mga gilid na may taba para hindi mag-kulot habang niluluto).
- In a large bowl, whisk one egg white with half a teaspoon of salt until it becomes frothy (Batihin ang isang puting ng itlog at kalahating kutsaritang asin hanggang bumula). Place your pork chops in this mixture and coat them evenly (Ilagay at ibalot ng mabuti ang pork chop sa pinaghalong puting ng itlog). Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes (Takpan ng plastic wrap at ilagay sa ref ng eksaktong 30 minuto).
- Pour enough cooking oil into a deep, heavy-bottomed pan or wok to reach a depth of about 3 inches (Maglagay ng sapat na mantika sa kawali, mga 3 pulgada ang lalim). Heat the oil to exactly 350°F/175°C (Initin ang mantika hanggang umabot sa 350°F/175°C). If you don’t have a thermometer, test the oil by dropping a small piece of coating – it should sizzle immediately and rise to the surface (Kung walang termometro, subukan ang init sa pamamagitan ng paghulog ng kaunting coating – dapat mag-sizzle agad at lumutang).
- Remove the pork chops from the refrigerator. Place ¾ cup of cornstarch on a plate (Maglagay ng ¾ tasang cornstarch sa pinggan). Take each pork chop and dredge it thoroughly in the cornstarch, shaking off any excess (Ibalot ang bawat pork chop sa cornstarch at tanggalin ang sobra). Place the coated pork chops on a clean plate.
- Carefully lower each pork chop into the hot oil. Cook for 5-7 minutes, turning once halfway through, until golden brown and crispy (Iprito ng 5-7 minuto, baliktarin isang beses, hanggang maging gintong-brown at malutong). The internal temperature should reach 145°F/63°C (Ang loob ng karne ay dapat umabot sa 145°F/63°C). Don’t overcrowd the pan – cook in batches if necessary (Kung kailangan ay magluto ng paisa-isa).
- Transfer the fried pork chops to a wire rack to drain excess oil (Ilipat sa parilya para tumulo ang sobrang mantika). Keep them warm while you prepare the aromatics (Panatilihing mainit habang inihahanda ang mga pampalasa).
- Heat 2 tablespoons of oil in a clean wok or large pan over medium-high heat (Mag-init ng 2 kutsarang mantika sa malinis na kawali). Add the minced garlic and stir-fry until fragrant but not brown (Igisa ang tinadtad na bawang hanggang mabango ngunit hindi kulay brown), about 30 seconds. Add the sliced jalapeños and continue stirring for another 30 seconds (Idagdag ang siling haba at igisa ng 30 segundo).
- Return all the fried pork chops to the pan and add the chopped green onions (Ibalik ang mga pritong pork chop sa kawali at idagdag ang sibuyas mura). Sprinkle with the remaining teaspoon of salt and ¼ teaspoon of ground black pepper (Budburan ng natitirang asin at paminta). Toss everything together quickly just until the pork chops are evenly coated with the aromatics (Haluin ng mabilis hanggang mabalutan ng pampalasa ang pork chop).
- Transfer immediately to a serving plate (Ilipat agad sa serving plate). Serve hot with steamed rice (Ihain ng mainit kasama ang kanin). Garnish with additional chopped green onions if desired (Maaaring lagyan ng karagdagang sibuyas mura sa ibabaw).
- For best results when storing, let the pork chops cool completely (Palamigin mabuti), then place in an airtight container (ilagay sa saradong lalagyan). They will keep in the refrigerator for up to 3 days (Tatagal ng hanggang 3 araw sa ref). To reheat, place in a 350°F/175°C oven with a small splash of water until hot and crispy (Initin sa 350°F/175°C na oven na may kaunting tubig hanggang uminit at maging malutong muli). Avoid using the microwave as this will make the coating soggy (Iwasang gamitin ang microwave dahil magiging malata ang balat).
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).
Salt and Pepper Pork Chops (Pritong Porkchop na may Asin at Paminta)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.
