Ingredients:
- 5 pieces center cut pork chops, about 1 1/2 lb (0.75 kg);
- 1/2 cup corn starch;
- 1 cup (240 ml) vegetable oil (for high heat);
- 2 large jalepano peppers, thinly slice;
- 1/2 teaspoon sea salt.
Recipe:
Serving for 4 as appetizer
- Clean pork chops and pat dry;
- Pound between 2 pieces plastic food wrap;
- Add sea salt and ginger juice, at least 1 hour before cooking, better overnight;
- Preheat oven to 350˚F (180˚C);
- Add vegetable oil in a sauce pan/wok over medium high heat;
- Coat pork chops with corn starch;
- Place 1 - 2 pork chops in at one time when oil gets hot;
- Turn until pork chops turn white, about 2 - 3 minutes on each side;
- Take them out and place on paper towels to get rid of exceed oil;
- Repeat step 6 to 8 until all cook;
- Put pork chops in the oven for 2 minutes and the broiler for 20 seconds;
- Let pork chops rest before cutting;
- Pour oil out and clean sauce pan/wok;
- Add 1 1/2 teaspoons vegetable oil from cooking the pork chops in;
- Sauté jalepano pepper slices;
- Add pork chops back in and 1/2 teaspoon salt;
- Serve hot.