Pork Chop (Salt and Pepper) is a Chinese delicacy that most Filipinos here in Los Angeles loves to eat. I used to buy it in Hop Li Chinese Restaurant in Santa Monica, California every Thursday on my way back home from work. In case you happen to visit LA, I think Hop Li has the best Salt and Pepper pork chop here in Los Angeles county. They have two restaurant in Santa Monica and one in China Town.
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I change locations of work so I no longer buy it in Hop Li every week. I really love the dish so I find a way to just cook it by myself. Below is the recipe I formulated for the Salt and Pepper Pork Chop just as delicious to my taste!
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5 pcs of thinly sliced pork chops
1 egg white
2 teaspoons of fine sea salt (not iodized)
1/2 teaspoon of white pepper
1/2 cup cornstarch
2 pieces Jalapenos; stems removed and thinly sliced
Cooking oil (canola)
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Separate egg white from egg yolk. Save the egg white and use the egg yolk for other purposes.
In a large bowl, beat the egg white well and mix it with 1/2 teaspoon of salt and 1/4 teaspoon of white pepper.
Add the pork chops and blend well with the egg white mixture. Set aside in the refrigerator for 30 minutes.
Remove pork chops, one by one, from the bowl and then dredge it with cornstarch in a sepate plate.
Shake off pork and deep fry it in hot cooking oil (about 375 F) until golden brown and crispy. Set aside.
In a wok with high heat, add 2 tablespoons of cooking oil, the thinly sliced jalapenos, the remaining 1 teaspoon of salt, and the remaining 1/4 teaspoon of
Stir fry the mixture for 1 minute, then add the golden brown and crispy pork chops.
Stir fry for 2 minutes and then remove the pork shops from the wok.
Serve while crispy and hot!