I ordered this takeaway favorite too many times to count and had to make my own version. Smashing the meat with a mallet breaks down tough muscle fibers before marinating. This direct impact relaxes the meat structure so the seasonings soak in deeply while keeping the pork juicy.
Why My Recipe Works
- Tenderized by hand: Pounding the meat with a mallet breaks down tough fibers, making every bite tender without using chemical tenderizers.
- Crispy starch coating: Adding starch to the marinade creates a thin layer that keeps the pork juicy inside and crispy outside.
- Flavor-packed finish: Tossing the pork with freshly fried aromatics adds a burst of flavor while keeping the crust crisp.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Boneless pork shoulder steaks: Choose well-marbled steaks and cut into strips. (Sub: pork loin steaks)
- Red chilies: Thinly sliced. (Sub: Thai bird's eye chili)
- Green chili: Thinly sliced.
- Green onion: Finely chopped.
- Fresh ginger: Grated or finely minced. (Sub: ground ginger)
- White granulated sugar: (Sub: cane sugar)
- Shaoxing wine: Adds depth and balances the richness of the pork. (Sub: dry sherry)
- Vegetable oil: For shallow frying. (Sub: canola or avocado oil)
- Salt
- Black pepper
Pork Marinade
- Shaoxing wine: Adds flavor and helps tenderize the pork. (Sub: dry sherry)
- Salt: Seasons the pork.
- Black pepper: Adds warmth. (Sub: white pepper)
- Cornstarch: Creates a light coating for a crisp texture. (Sub: potato starch)
Instructions
Below are step-by-step instructions on how to make salt and pepper pork:
- Prepare the pork: Cut the pork into 1.5-inch wide by 2-inch long strips. Tenderize each strip with a meat mallet or the back of a knife until flattened to about 1⁄2 inch thick. Transfer to a large bowl.
- Marinate and coat: Add Shaoxing wine, salt, and black pepper to the pork. Mix well, then add cornstarch and toss until every surface is evenly coated.
- Fry the pork: Heat oil in a large pan over medium heat. Fry the pork in small batches to avoid overcrowding. Cook until the strips are golden brown, crispy, and cooked through (145°F internal temperature), flipping occasionally for even browning.
- Drain excess oil: Transfer the fried pork to a wire rack or paper towel-lined plate to remove excess oil.
- Cook the aromatics: Leave about 1 teaspoon of oil in the pan. Add red chili, green chili, green onion, ginger, and sugar. Stir-fry for about 10 seconds until fragrant, then deglaze with Shaoxing wine.
- Finish the dish: Return the crispy pork to the pan and toss for 20 seconds to coat with the aromatics. Remove from heat, season with salt and black pepper to taste, and serve immediately.
Expert Tips
- Pound pork under plastic wrap: Prevents raw meat juices from splattering.
- Pat pork dry before frying: Removes excess moisture and reduces oil splatter.
- Clear out scorched starch bits before stir-frying aromatics.
- Serve immediately: Letting the pork sit too long will soften the crispy coating.
Variations
- Extra spicy: Replace large red chilies with sliced Thai bird's eye chilies for a stronger kick.
- Leaner option: Swap pork shoulder for pork loin strips for a lower-fat version.
- Air fryer method: Spritz the pork and air fryer basket with oil. Air fry at 400°F for 12-15 minutes, flipping halfway through, until golden and crispy. Finish by tossing the pork with the stir-fried aromatics as directed in the recipe.
Pairing Suggestions
Chinese salt and pepper pork pairs well with:
- Garlic fried rice: Balances the pork's bold savory flavors.
- Garlic bok choy: Adds freshness and cuts through the richness.
- Crispy crab rangoon: A crunchy starter that complements the pork.
Storage & Reheating
- Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer & Thawing: Freeze the fried pork in a freezer-safe bag for up to 3 months and thaw in the refrigerator overnight.
- Reheating Methods: Reheat in a pan over medium heat until hot or microwave for 2 to 3 minutes.
FAQ
Why is my fried pork tough instead of tender?
You likely skipped pounding the meat or overcooked it. Whacking the pork shoulder with a mallet physically breaks down tough connective tissues, ensuring a tender texture during fast, high-heat frying.
Can I make this dish completely gluten-free?
Yes. Replace Shaoxing wine with dry sherry. Since the recipe uses cornstarch instead of flour, no other changes are needed.
📖 Recipe
30-min. Easy Chinese Salt and Pepper Pork
Skip the greasy takeout and make dinner at home tonight. This easy Chinese salt and pepper pork recipe comes together in just 30 minutes, delivering irresistibly crispy edges tossed in a savory, tongue-tingling spice blend. Every bite is packed with bold flavor and the perfect crunch.
Ingredients
- 1.65 lb boneless pork shoulder steaks well-marbled kind
- 2 large red chili pepper sliced
- 1 large green chilli sliced
- 2 green onions finely chopped
- 1 teaspoon ginger thinly sliced
- 1 teaspoon white granulated sugar
- ¼ cup vegetable oil or any neutral oil
- 1 tablespoon Shaoxing Cooking Wine or dry sherry
- ¼ teaspoon salt add more if needed
- ¼ teaspoon black pepper add more if needed
Pork Marinade
- 2 tablespoon Shaoxing Cooking Wine or dry sherry
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup cornstarch or potato starch
Instructions
- Cut the pork into 1.5-inch wide by 2-inch long strips. Tenderize each strip with a meat mallet or the back of a knife until flattened to about 1⁄2 inch thick. Transfer to a large bowl.
- Marinate the pork: Add Shaoxing wine, salt, and black pepper to the pork. Mix well, then add cornstarch and toss until every surface is evenly coated.
- Heat oil in a large pan over medium heat. Fry the pork in small batches to avoid overcrowding. Cook until the strips are golden brown, crispy, and cooked through (145°F internal temperature), flipping occasionally for even browning.
- Transfer the fried pork to a wire rack or paper towel-lined plate to remove excess oil.
- Leave about 1 teaspoon of oil in the pan. Add red chili, green chili, green onion, ginger, and sugar. Stir-fry for about 10 seconds until fragrant, then deglaze with Shaoxing wine.
- Return the crispy pork to the pan and toss for 20 seconds to coat with the aromatics. Remove from heat, season with salt and black pepper to taste, and serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 334kcal | Carbohydrates: 20g | Protein: 43g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 112mg | Sodium: 870mg | Potassium: 810mg | Fiber: 1g | Sugar: 3g | Vitamin A: 277IU | Vitamin C: 35mg | Calcium: 25mg | Iron: 2mg
Joseph
Am I missing something or are the quantities of ingredients missing? How do I find these please? Recipe looks awesome.
Christie Lai
Hi Joseph! The recipe card contains the exact measurements if you click "Jump to Recipe" at the top of the blog post (or scroll down - it's just above the comments section).
Kim
What pork cut do you usually use?
christieathome
I usually use pork shoulder as it contains a good marbling of fat through.
Katherine | Love In My Oven
Looks awesome, Christie!! I'm craving this crispy, salty pork now!! Yum!
christieathome
Thanks so much Katherine!
Heidi | The Frugal Girls
What a fun weeknight dinner! I've never tried this, but I definitely need to... it looks absolutely AMAZING!
Tasia ~ two sugar bugs
This salt and pepper pork looks so crispy and flavorful! It will be a hit at my house!