Hong Kong Salt & Pepper Pork Chops

4 bone-in pork chops (about 700g total)
Vegetable oil, for deep-frying
4 garlic cloves, finely chopped
3 spring onions, finely sliced
2 bird's eye chillies, finely sliced (optional)
1 teaspoon sea salt
2 teaspoons freshly ground black pepper

The Marinade
2 tablespoons Shaoxing rice wine
1 tablespoon light soy sauce
1 teaspoon caster sugar (or brown sugar)
½ teaspoon Chinese five-spice powder
2 tablespoons cornflour (cornstarch)

PREPARATION

1. Trim away the rind from the pork chops, then carefully slice the meat away from the bone into thin slices, keeping the bones. Lightly bash each slice with the back of a cleaver or a meat mallet until slightly flattened. Place the pork slices and bones into a bowl with the Shaoxing rice wine, light soy sauce, sugar and Chinese five-spice, massaging the marinade thoroughly into the meat until fully absorbed. Sprinkle over the cornflour and mix until every piece is lightly coated. Leave to marinate for 1–2 hours, or overnight if time allows.

COOKING

1. Heat the vegetable oil to 180°C in a deep wok or heavy saucepan.
2. Fry the pork bones first for 4–5 minutes, as they require a little longer to cook.
3. Carefully add the pork slices in batches, separating each piece as it enters the oil.
4. Fry the pork slices for 2–3 minutes, until crisp and lightly golden.
5. Remove everything and drain well on a wire rack or kitchen paper.
6. Heat a clean wok over a high heat with 1 tablespoon of the frying oil.
7. Add the garlic, spring onions and bird's eye chillies, stir-frying for 20–30 seconds until fragrant.
8. Sprinkle over the salt and black pepper, using noticeably more pepper than salt.
9. Return the crispy pork to the wok.
10. Toss quickly until every piece is coated in the aromatic seasoning.
11. Serve immediately with steamed jasmine rice.

School of Wok Tips

• Bashing the pork both tenderises it and helps the marinade penetrate the meat more effectively.
• Massage the marinade in thoroughly—the liquid should be absorbed rather than sitting in the bottom of the bowl before adding the cornflour.
• Fry the bones first, then the sliced pork, so everything finishes cooking at the same time.
• Use more black pepper than salt for the authentic Hong Kong flavour—the pepper should be the dominant seasoning.

FAQs

Why keep the pork bones?
The bones retain plenty of flavour and moisture during frying and are traditionally served alongside the sliced meat for extra enjoyment.

Can I use boneless pork loin?
Yes. Boneless pork loin or pork shoulder can be used, although bone-in pork chops provide the most authentic flavour.

Why is there only a light cornflour coating?
Unlike sweet and sour pork, Hong Kong salt and pepper pork chops aren't heavily battered. The cornflour creates a thin, crisp coating that lets the flavour and texture of the pork shine through.