There’s something deeply satisfying about the crisp bite of golden fried pork—especially when it’s tossed with fragrant garlic and fiery jalapeños.
This salt and pepper pork is bold, crunchy, and totally irresistible.
It’s my go-to dish when I want takeout-style flavor made right at home, and the best part?
It’s surprisingly easy with just a few pantry staples.
Why You’ll Love This Recipe
Crispy on the outside, juicy on the inside
Bold flavors from garlic, jalapeño, and white pepper
Quick marinade makes the pork ultra flavorful
Better-than-takeout quality in under 30 minutes
Great for dinner or a party appetizer
Ingredient Highlights
Here’s what you need to make crispy salt and pepper pork:
Boneless pork chops – Cut into ½” to 1″ chunks for maximum crisp edges.
Shaoxing wine – Adds authentic Chinese flavor; dry sherry works too.
Cornstarch – Used twice: for marinating and coating—key to that crunchy crust.
Garlic & jalapeño – Fried until golden and crisp, they bring heat and aroma.
White pepper – Has a sharp, earthy spice different from black pepper.
Vegetable oil – Used for both marinating and shallow frying.
Pro Tips Before You Start
Cut the pork unevenly—irregular pieces = more crispy edges.
Marinate for at least 15 minutes to lock in flavor and moisture.
Don’t overcrowd the pan—this keeps each piece crispy.
Fry garlic just until golden—any darker and it’ll taste bitter.
Adjust the salt and pepper at the end for perfect seasoning.
How to Make Crispy Salt and Pepper Pork
Step 1: Marinate the Pork
In a bowl, combine the chopped pork with vegetable oil, Shaoxing wine, 1 tablespoon cornstarch, and salt.
Mix until every piece is well coated.
Let it marinate for 15 minutes at room temperature.
Step 2: Prep the Seasoning
In a small dish, mix together the white pepper and salt to create the pepper salt blend. Set aside.
Step 3: Heat the Oil and Prep a Plate
Pour vegetable oil into a medium skillet or wok—just enough to cover half the thickness of the pork pieces.
Heat over medium until shimmering.
Line a plate with paper towels and keep it nearby.
Step 4: Fry the Garlic and Jalapeños
Carefully add the sliced garlic and jalapeños to the hot oil.
Fry for 1–2 minutes until the garlic turns pale golden and the jalapeños start to crisp at the edges.
Use a slotted spoon to remove them and place on the paper towel-lined plate.
Once slightly cooled, transfer to a large mixing bowl.
Step 5: Coat and Fry the Pork
Toss the marinated pork in ¼ cup cornstarch until fully coated.
Fry in batches, adding a few pieces at a time to avoid overcrowding.
Cook each side for 2–3 minutes until golden and crisp.
Transfer to the paper towels to drain.
Step 6: Toss with Seasoning
Let the fried pork rest briefly (10–20 seconds) to absorb excess oil.
Then, add all the pork to the bowl with the fried garlic and peppers.
Step 7: Season and Serve
Sprinkle half of the pepper salt mixture over the pork. Toss to coat evenly.
Taste, then add more salt and pepper as needed.
What to Serve It With
Steamed jasmine rice – Balances the salty-spicy crunch.
Stir-fried greens – Like bok choy or Chinese broccoli.
Cucumber salad – Cool and crisp for contrast.
Cold beer or iced tea – To cut the heat!
Variations and Substitutions
No Shaoxing wine? Use dry sherry or skip it entirely.
Make it gluten-free with dry sherry and GF soy sauce for added umami.
Switch the heat – Use red chili flakes or Thai chilies instead of jalapeño.
Air-fry option – Spray with oil and air fry at 400°F (200°C) for 10–12 min.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in an oven or air fryer to keep the pork crispy.
Avoid microwaving if possible—it softens the crunchy coating.
Do not freeze once fried—texture won’t hold.
FAQs
What cut of pork is best for this recipe?
Boneless pork chops or pork loin both work well.
Just avoid very fatty cuts.
Can I make this ahead of time?
You can marinate the pork in advance, but fry it just before serving for best texture.
How spicy is this dish?
Mild to medium, depending on your jalapeños.
Adjust by using fewer slices or a milder pepper.
Can I make it without frying?
You can air-fry it, but traditional shallow frying gives the crispiest results.
Is white pepper necessary?
Yes—it adds that authentic flavor.
If unavailable, use a smaller amount of black pepper.
Can I use chicken instead of pork?
Absolutely! Chicken thigh chunks are a great substitute.
How do I prevent soggy pork?
Fry in hot oil, don’t overcrowd the pan, and rest on paper towels before tossing with seasoning.
Final Thoughts
This crispy salt and pepper pork is one of those dishes that instantly impresses with its crunchy texture and bold, savory flavor.
It’s fast, it’s fun to make, and it tastes like it came straight from a Chinese restaurant—only better.
Whether you’re making it for a casual weeknight dinner or a party appetizer, it’s guaranteed to disappear fast.
