My son loves the restaurant version of salt and pepper squid, but I speculated that I could do the same thing with pork chops at home. As this was an experiment I can't tell you if I've got the peppers right but it had the restaurant style taste (and got my son to devour this) Warning: Open your windows, it'll get powerfully smelly cooking with oil. The trick to cooking this fast is the size of the pieces. If they are about the same size, they cook in the same time. Enjoy!
Ingredients:
3 pork chops cut into two bite chunks (2x1) or strips (3-4" x 1/2")
1/2 tbs of 5 spice
1 1/2 c flour plus 1/2 c water
3 serrano chilies - sliced
2-3 cloves of shallots - diced
4 cloves of garlic - diced
2-3 cups of oil in a 4 quart pot
slotted spoon
Heat oil. Add a bit of the serrano, shallots and garlic to flavor the oil and remove from oil before it overcooks.
Add the 5 spice to the flour to flavor the batter. Add porkchops to flour and add in small batches to the oil. Cook for 5-10 minutes, depending on thickness of pork. Drain onto a plate with a paper towel. Salt to taste. When pork is done. Add the shallots, serrano and garlic to oil and quickly pull out and sprinkle onto porkchops.
Serves 4+
Served with some simply prepared greens and this makes for a nice dinner.
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