Chinese Salt and Pepper Pork

For some reason, I have really been craving great Chinese food. I keep thinking about the sauces, flavors, and diversity in most Chinese dishes. Whether they are simple greens cooked in garlic and oyster sauce, noodles, or meat dishes, I cannot get the thought out of my mind. So I had to do something about it. I wanted to make something that everyone would like to eat, and granted I have some picky eaters, it is hard to resist anything that is fried. So I decided to come up with a quick snack that I could present nicely and have it as a side dish for the family. I decided to go with what is known as salt and pepper pork.

Chinese Salt and Pepper Pork

This super simple dish has a great and easy marinade, and a ground salt and pepper that you will want to be sprinkling on all kinds of food.


  • 4 thin pork chops
  • 3 tbsp of light soy sauce
  • pinch of pepper
  • 1 tbsp sherry cooking wine
  • 1 tsp superfine sugar
  • 3 tbsp of cornstarch
  • oil for frying
  • green onion for garnish
  • chili pepper, sliced, for garnish
  • 1 tbsp Szechuan peppercorns
  • 2 tbsp sea salt
  • tiny pinch of Chinese five spice powder

Heat a large skillet on high heat. Add the peppercorns and the salt, and continue to mix for about 5 minutes until the salt turns color, slightly. Remove from the heat and place in a small bowl, adding the tiny pinch of Chinese five spice. Once cooled, either get your mortar out and grind into a fine powder, or get your spice grinder (coffee grinder) out and toss everything in and do the same.

Next, make your marinade. Begin by mixing the sugar, soy sauce, sherry, and pepper in a small bowl. Next, coarsely chop your pork chops. I like taking the medallions and cutting them into various sizes, leaving the bone in tact with enough meat and fat to nibble on. Take a ziplock bag and add in all of the cut up pork pieces, sprinkle with a teaspoon of the ground salt and pepper, and pour the marinade on top of the of the pork. Massage the meat using the outside of the bag, then remove as much air as possible and seal the bag. Place in the refrigerator for 30 minutes, or up to overnight.

When you are ready to fry, heat your oil to 350 degrees. As the oil is heating, remove the pork from the bag, not including the marinade, and add to a bowl. Sprinkle the cornstarch on top of the pork pieces, and make sure every piece gets the cornstarch on it.

When you are ready to fry, add the pork in batches and cook for about 4 minutes. Once a light golden brown, remove to a strainer, and repeat the process with the remaining pork. Once you fried all of the pork, add the drained pieces back to the oil and cook for another two minutes. This will change the texture a bit more, as well as the color. Pretty amazing. Remove with yoru spider or tongs and place on some paper towl to let any excess oil drain off. Take a generous pinch of the ground salt and pepper and sprinkle on top of the pieces.

Plate and sprinkle the sliced chilies and green onion on top of the pork. Spoon a bit of the salt and pepper mix on to the plate as well in case you or you guests want a little extra.

This is great as a snack or as a meal and brings a great Chinese dish to your table. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Chinese Salt and Pepper Pork”

  1. These taste just like the ones in the restaurants in Los Angeles. I use low sodium soy sauce and reduced soy by 1 tbs and increased the sherry by the same amount.
    I have no wok, so I just used a cast iron fry pan. Good recipe

  2. My husband is going to be in heaven if I do this for him. He buys it but it’s sometimes not just right so I’d like to perfect it. Thank you!

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