Pro Tips
**Chef's Tips & Troubleshooting:**
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Let meats rest after cooking so the juices redistribute for a more tender result.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Salt and Pepper Pork Chops
There's no need to order takeout! These Salt and Pepper Pork Chops taste just like your favorite Chinese restaurant. Using one cooking technique, they're golden and crispy on the outside and super moist and flavorful inside. They're perfect with steamed rice!
Instructions
- In a big bowl, combine egg white and ½ teaspoon of the salt. Whisk well until frothy.
- Rinse the pork chops and Pat them dry. With a sharp knife, make a few small cuts around the band of fat.
- Coat pork chops with the egg white and marinate in the refrigerator for 30 minutes.
- Add cornstarch and toss to fully coat pork chops. Let stand for about 10 minutes.
- In a large pan on medium heat, heat about 3-inches deep of oil to 350 F to 375 F. Add pork chops and deep-fry, turning as needed, for about 5 to 7 minutes or until golden, crisp and cooked through.
- Use a slotted spoon, remove pork chops from pan and drain on a wire rack set over a baking sheet. Reserve 2 tablespoons of the frying oil.
- Set a large pan on medium heat, heat the reserved 2 tablespoons reserved oil.
- Add garlic and cook, stirring them around, until nice and browned.
- Add jalapenos, green onions, the remaining 1 teaspoon salt and pepper. Cook, stirring them around, for about 30 seconds.
- Add deep-fried pork chops and toss for about 30-40 seconds or until heated through. Serve while hot.
- Warm up oil to 350 F to 375 F. Do not overcrowd the pan and fry in batches as needed.
- Drain the fried pork chops on a wire rack set over a baking sheet, not on paper towels, lest the escaping steam make them soggy.
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Pro Tips & Troubleshooting
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Let meats rest after cooking so the juices redistribute for a more tender result.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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