Salt & Pepper Pork

Ingredients

Marinate/Pork

• 2lbs boneless pork chops, cut into 1” triangular uneven pieces, cutting them in triangles instead of squares make them cook up more crispy.

• 4 tablespoons vegetable oil

• 2 tablespoons cooking Sherry

• 2 tablespoons low sodium Tamari

• 2 tablespoons cornstarch

  Cooking items

• 1/2 cup cornstarch

• 1 cup vegetable oil

• 6-8 cloves of garlic, sliced thin

• 2 jalapenos, (seeds removed) thinly sliced

  Salt & pepper seasoning

• 1/2 teaspoon salt

• 1/2 teaspoon white pepper

In a bowl mix the oil, Sherry, Tamari and corn starch in a bowl. Add the pork, mix to coat pork. Set in fridge and allow to marinate for 30-60 minutes.

In a small bowl mix the salt and pepper seasoning together.

Add the oil in a pan, when heated fry up the sliced garlic and peppers for 1-2 minutes until slightly golden. Do not fry till they’re dark golden, just golden. Transfer them to a plate lined with a paper towel.

After marinated, add the 1/2 cup of cornstarch and toss and coat the pork in the cornstarch.

Add a little more vegetable oil if needed to the pan, when fully heated add pork to the pan. You will not be able to fit all the pork in the pan, so cook them in batches. Place on a plate lined with paper towels when cooked through.

Add the cooked peppers and garlic to the pork, toss together. Sprinkle 3/4 of the salt and pepper mixture over the pork and toss and coat. Taste the the pork and add more salt and pepper to the mixture to your own taste.

Serve with my perfect white rice or vegetable fried rice.