The Ultimate Hong Kong Salt & Pepper Pork Chops

• 2 pork chops on the bone (approx. 200-250g each)
• 2 garlic cloves
• 2 bird eye chillies
• 2 spring onions 

The Marinade

• ½ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• Pinch of five spice
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon light soy sauce
• 2 tablespoons corn flour

Cut the pork chop into roughly 3 cm pieces. Transfer them into a bowl, add the “The Marinade” ingredients and incorporate them through the meat, until each piece is completely coated. Marinade for 1 hour minimum. 

Finely slice the garlic, spring onion and chillies and set aside in a bowl with plenty of salt and white pepper sprinkled over.

Half-fill a wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood into the oil: if the wood starts to fizz after a second or so, the oil is at roughly 180°C. Deep fry the pork for 5 minutes (turning once) until golden brown, then place on a few sheets of kitchen roll to drain off any excess oil.

Heat 1 tablespoon vegetable oil in a wok to high heat, throw in the chillies, spring onion and garlic. Finally add the pork and mix well.