How to Make Salt and Pepper Pork Strips

Salt and pepper pork strips are a classic Shanghai-style dish, savory and aromatic, and easy to prepare.

Estimated cooking difficulty: ★★★★

Essential Ingredients and Tools

Determine how many servings you want to make before starting. One batch serves 1–2 people.

Wash the pork chops, remove the bone, pound them flat with the side of a cleaver, slice into thick pieces, and then cut into thick strips.
Add the salt and pepper seasoning and mix well. Once the meat releases some gelatin, add the scallion-ginger water in batches. Marinate in the refrigerator for 20 minutes.
Prepare the batter. Mix 80 g of all-purpose flour, 20 g of starch (reserve the remaining 60 g for coating), 2–3 g of custard powder, and 1 g of salt.
Crack in one egg and stir. Gradually add 100 g of water, followed by 10 g of oil, stirring continuously until the batter is smooth and slightly thick.
Take out the reserved 60 g of starch. Coat the pork strips first in the dry starch, then dip them into the batter.
Heat oil in a pan or wok until it can fully submerge the meat. Heat to approximately 150°C–160°C. Fry the strips until lightly golden, then remove. If the strips stick together initially, do not disturb them. Once they hold their shape, use chopsticks to separate them.
When the oil temperature rises back to 150°C–160°C, fry the strips again until golden brown, then remove.
Sprinkle with salt and pepper seasoning, toss to coat evenly, and serve.

You can use breadcrumbs instead of batter, but the texture will be significantly different.
This batter can also be used for frying chicken legs, fish, etc.
Reference: How to Make Salt and Pepper Pork Strips

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