Salt and Pepper Pork

    40 mins

    This dish is reasonably quick to make. The peppercorns give it a nice zing! You can use black peppercorns as well if you prefer.


    Central Region, Singapore
    1 person made this

    Serves: 6 

    • 1 kg pork butt, cut into 2cm cubes
    • 1 tablespoon soya sauce
    • 2 tablespoons Shaoxing rice wine
    • 2 tablespoons corn flour
    • 500ml vegetable oil
    • 4 cloves garlic, chopped
    • 1 teaspoon sea salt
    • 2 teaspoons 5-spice powder
    • 2 teaspoons Szechwan peppercorns

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large bowl, combine pork, soya sauce, rice wine and corn flour. Marinate for 20 minutes.
    2. In a wok, heat the oil and deep fry the pork in batches for 5 to 6 minutes or until golden brown and crispy. Remove the pork and drain on paper towels.
    3. Allow the oil to cool a little. Drain all but 2 tablespoons of oil in the wok.
    4. Meanwhile, crush the sea salt, 5-spice powder and peppercorns with a mortar and pestle.
    5. Heat the oil again and add the garlic and fry until fragrant. Add the sea salt mixture and stir to warm it up. Tumble in the cooked pork and toss to coat. Serve hot with rice and a side vegetable dish.

    Make it healthier

    I've tried roasting the pork in the oven instead of deep frying. It's not as crisp but still reasonably tasty.

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