If you are looking for a bit of spice in your main meal this crispy delicious pork should make you happy. It’s easy to make this as hot as you like, just add more pepper to make it more hot and spicy. Also you add fried chillis near the end of the preparation, these can vary in heat and amount according to taste. Taiwanese salt & pepper pork 香酥椒鹽肉條 should be served with rice and vegetables or you can just use a smaller amount to serve on it’s own as a meaty and spicy starter.

Deliciously hot; salt & pepper pork
The ingredients 食材 are as follows;
- 500g pork
- 2 eggs
- 3 cloves of garlic
- 2 spring onions
- a red chilli
- half a green pepper
- 2tbsp flour and 3 tbsp rice flour
- white & black pepper to taste
- salt to taste
- soy sauce
- a Chinese bowl of basil leaves
The method 作法;
- slice the pork into small slices like your little finger size
Enjoying the Taiwanese salt and pepper pork
- put the pork in a mixing bowl and spoon over it half of the beaten eggs
- add a bit of pepper, salt and soy sauce
- now mix that all together thoroughly
- put this sticky pork mixture into the flour, press the flour into the meat as you are mixing with your hands
- heat the oil to about 170C
- put the pork pieces in and don’t stir it straight away let the coating harden onto the pork, you don’t want to break it all off by stirring too early
- when golden brown take out the pork
- re-heat the oil to very hot and re-introduce the pork to the oil
- the oil clears in a couple of minutes now take the pork out and drain it of oil
- fry the basil leaves (very hot oil again is best)
- now dry fry the rest of the spices/ingredients (garlic, spring onion, green pepper, chili)
- keep stirring it so it doesn’t burn, fry them until they aren’t wet anymore but are crispy
- now into the pan add the pork and basil from before to mix the whole lot together, add some more salt and a liberal sprinkling of black pepper
- serve with rice and vegetables, you have a traditional Taiwanese main meal 香酥椒鹽肉條.
As usual Joanne has recorded a cooking video so you can follow the exact method step by step, as she prepares the Taiwanese crispy salt and pepper pork 香酥椒鹽肉條. It’s good to watch the timings of adding the ingredients and you can see how the ingredients are chopped into correct sizes, and lots of other things, remember a picture says a thousand words and a video is 1000s of pictures.
Taiwanese crispy salt and pepper pork 香酥椒鹽肉條 cooking video
Stay tuned for more help, advice, cooking and shopping! Next up we will be talking about the vegetable and plants market auctions in Spalding.
16 comments
dale says:
Dec 16, 2011
Looks great I think I’ll give this a go…
mark says:
Dec 16, 2011
Hi Dale, don’t forget the basil. Good to hear you’re cooking for your wife 🙂
Magdalene says:
Mar 22, 2013
Joanne, I made this for dinner today. Every one loves it and taste better than at the restaurant. Since my husband has food allergies, and afraid of cross contamination, I have been cooking a lot and eating at home, I use your recipes for planning my meals very often. We are Hokkien , living in Canada. I love your recipes. Easy, simple and delicious.
Thanks Joanne.
jj.lymm says:
Mar 22, 2013
We has crispy salt n pepper pork again yesterday too! It is fantasically tasty. Have you ever made these buns? http://www.youtube.com/watch?v=xu_vkb6Z9ks
Gemma says:
May 28, 2013
First time I have ever made this and it was delicious!! Thank you very much! 🙂 x
jj.lymm says:
May 28, 2013
Hi Gemma, thanks for your comment. Have you tried my salt n pepper squid yet, that’s one of my favourite salt-n-pepper recipes!
sophie says:
Jul 5, 2014
This was fabulous son cleared his plate and asked when can we haven’t it again
jj.lymm says:
Jul 6, 2014
Oh, that’s so cute – I wish I could see when he ate it. I’m always happy when my children clean the plate!
rich norris says:
Jul 17, 2014
What do you use the other half of the beaten eggs for?
jj.lymm says:
Jul 17, 2014
Hi Rich, that’s just left over – but you can quickly stir fry it with onion and saoy sauce to make a crispy egg. Or whisk i into a soup. Try those options!
Adam says:
Jul 17, 2014
This looks amazing! Question though what type of oil do you use?
jj.lymm says:
Jul 17, 2014
It’s oil that is suitable for hot frying such as sunflour or repeseed oil – but not olive oil for instance. Good luck!
Jose Ole says:
Aug 23, 2015
Hi! What cut of pork do you prefer to use? Will whatever is cheapest work?
mark says:
Aug 24, 2015
Yes, I think so – as long as it isn’t bacon or gammon – that would be different, for example.
Alice says:
Dec 18, 2015
Hi, is your rice flour 糯米粉?I would love to try your recipe!
mark says:
Jan 13, 2016
I just used any brand of rice flour. Choose a brand you’ve used before and trust.