Hey there, friends!
Craving something crispy and delicious? I’ve got you covered!
Today, I’m excited to share my recipe for fried pork chop bites.
They’re crunchy on the outside and juicy on the inside—perfect for a tasty appetizer or game day snack.
Trust me, you won’t be able to stop at just one!
Let’s dive into this savory treat!
Suggestions for Ingredient Substitution
Pork chops can be replaced with firm tofu or chicken breast for vegetarian or poultry options. Tofu should be pressed and drained before cutting, while chicken breast can be used in a 1:1 ratio. Adjust cooking time as needed, as tofu and chicken may cook faster than pork.
Shaoxing wine can be substituted with dry white wine or apple cider vinegar if alcohol is not preferred. Use the same amount of white wine, or half the amount of apple cider vinegar diluted with water. These alternatives will provide similar acidity and depth of flavor.
Cornstarch can be replaced with arrowroot powder or potato starch for those avoiding corn products. Use an equal amount of either substitute. These alternatives will provide similar thickening and coating properties, though arrowroot may produce a slightly glossier finish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 80-90 g
- Carbohydrates: 80-90 g
Ingredients
For the marinated pork:
- 4 thick pork chops (cut into 1-inch pieces; I prefer bone-in for flavor)
- 1 tsp sesame oil
- 1/2 tsp kosher salt
- 2 tbsp Shaoxing wine
- 3 tbsp cornstarch
- 1 tbsp soy sauce
For the aromatic paste:
- 1 tsp Szechuan peppercorns (freshly ground preferred for more potent flavor)
- 3 garlic cloves (freshly minced for best flavor)
- 2 jalapeños (seeded and diced into 1/4-inch pieces)
For the frying:
- 1 tbsp cornstarch
- 1/4 cup vegetable oil
- 1/2 tbsp vegetable oil (or any neutral oil like canola)
- 2 green chile peppers (thinly sliced)
- 3 garlic cloves (thinly sliced)
- 2 red chile peppers (thinly sliced; I use Thai chilies for good heat)
For the coating:
- 1/4 cup rice flour
- 1/4 cup cornstarch
- 1/2 tsp ground white pepper
For the seasoning:
- 1 tsp black pepper (freshly ground for best aroma)
- 1 tsp coarse sea salt (such as Fleur de Sel)
Step 1: Marinate the Pork
Begin by cutting the pork into 1-inch pieces and placing them in a large mixing bowl.
Add Shaoxing wine, soy sauce, sesame oil, cornstarch, and a pinch of sea salt to the bowl.
Toss the pork pieces thoroughly to ensure they are well-coated with the marinade, then let them marinate for 5 to 10 minutes to absorb the flavors.
Step 2: Prepare the Aromatic Paste
In a mortar and pestle, combine 3 garlic cloves, Szechuan peppercorns, and diced jalapeños.
Press these ingredients into a coarse paste, which will later be used to infuse flavor into the dish.
Step 3: Fry the Peppers and Garlic
Thinly slice the red and green chile peppers along with 3 additional garlic cloves.
Place them in a bowl and toss with ½ tablespoon of vegetable oil and 1 tablespoon of cornstarch.
Heat ¼ cup vegetable oil in a frying pan until shimmering at about 350 degrees F.
Add the prepared peppers and sliced garlic to the hot oil, pan-frying them for about 1 minute.
Remove and set them on a paper towel-lined plate to drain any excess oil.
Step 4: Coat and Fry the Pork
Combine cornstarch, rice flour, and white pepper and use this mixture to coat the marinated pork pieces evenly.
Add the pork to the hot oil in the frying pan and pan-fry for 2-3 minutes per side, or until golden brown.
Turn the pork pieces as necessary to ensure even cooking.
Once cooked, remove the pork and place it onto the plate with the peppers.
Step 5: Cook the Jalapeño Garlic Paste
Use a paper towel to carefully soak up some of the excess oil in the pan, leaving just enough to coat the bottom (about 2 to 3 teaspoons).
Add the jalapeño garlic paste to the pan, cooking until it becomes fragrant, about 30 seconds.
This step will enhance the depth of flavor in the dish.
Step 6: Combine and Serve
Return the fried pork, peppers, and garlic to the pan with the jalapeño garlic paste.
Stir everything together to ensure the ingredients are well mixed and heated through.
Remove from the heat and finish with a toss of sea salt and freshly ground pepper.
Serve immediately while hot, enjoying the savory and spicy flavors of this deliciously crisp dish.
