Salt & Pepper Pork Chops

Dice the red and green bell peppers by slicing into strips, rotating 90 degrees, then cutting into small cubes. Roughly cut the green onion into medium pieces.

Peel, smash, and mince the garlic. Slice the red chili pepper thinly into coin-shaped rounds (add more if you like it spicier).

Cut the pork into palm-sized pieces, then halve each horizontally into thin slices, cutting against the grain. Tenderize by pounding both sides with the back of the knife.

Make the sauce: combine cornstarch, baking soda, cooking wine, oyster sauce, light soy sauce, and water. Mix briefly, then add the sugar and salt.

Add the marinade to the pork and mix by hand for one minute. Let it marinate for 30 to 60 minutes.

Heat the corn oil in a pot to 380°F (193°C). While it heats, beat the egg and mix it into the marinated pork. Spread the cornstarch on a large plate, then coat each piece of pork in the cornstarch once the oil is ready.

Add the pork pieces one at a time, frying in batches to avoid crowding. Fry until light golden brown, about 1.5 minutes, then drain with a strainer.

Raise the heat until the oil reaches 450°F (232°C) and fry the pork a second time for 30 seconds for extra crispiness. The coating turns light on the first fry and golden brown on the second. Set the oil aside for stir-frying.

Make the seasoning mix by combining garlic salt, salt, and white pepper in a small bowl.

Heat a wok over medium heat and add about 1 tsp of the reserved oil. Stir-fry the garlic and red chili pepper until aromatic, then add the bell peppers and stir-fry for 30 seconds over high heat.

Add the scallions and fried pork, tossing for 30 seconds. Gradually add the seasoning mix to coat evenly. Cook for 15 to 20 seconds, turn off the heat, then toss for another 20 to 30 seconds until the seasoning fully coats the pork.

Taste and adjust the seasoning as desired, then plate on a large serving dish for communal dining.