Cantonese Deep Fried Spicy Pork Chop

This tastes like the Pork Chop with salt and pepper from Top Gun Seafood restaurant in Bellevue, WA.  It’s been several years since I ate there, but this version at least fills my craving.  It’s also quick and easy to make.  I'm sure I could do this with thin cut pork chop I have seen at HEB's meat section, too.

 

Ingredients

2 t sea salt
4 T shoyu 
4 t mirin 
4 t monk fruit 
5 t Chinese 5-spice powder

1 1/2 C flour
1 1/2 C corn starch
Oil for deep-frying
Garlic finely minced about 2 T
1 – 2 jalapenos, finely minced

Directions

  1. Cut pork chops into 2-inch-sized pieces. Marinate with salt, shoyu, mirin, sugar, and Chinese 5-spice powder. Set aside to marinate about 30 minutes
  2. Mince garlic and jalapeno pepper, set aside
  3. In a bowl combine the flour and cornstarch.
  4. Dredge the sliced pork into the four and cornstarch bowl. Pressing the meat into the dry mixture ensures a good coating, shake off excess.
  5. Heat cooking oil to 350 F
  6. Deep fry until golden. Drain the pork chop pieces on wire rack
  7. In another wok or pan, over medium heat add a little oil leftover from the pork.
  8. Add the jalapeno and garlic until fragrant, add the pork, toss and enjoy with rice.