CHILLI & SALT PORK CHOPS

I used to love watching my dad cook this dish; he would use paper bags to help lock in all the flavour while the pork chops were deep-fried. I remember standing in the kitchen stapling the old-style paper bags together to form sealed pockets filled with the marinated pork and spices. These were then slid gently into a pan of hot oil to cook thoroughly while retaining the juicy marinade. The drained bags were then served still sealed and cut open at the table for each guest, releasing their delicious aroma and fresh pool of cooking liquor.

2 pork chops

1 tbsp Chinese five spice

1 large white onion, finely diced

1 green (bell) pepper, finely diced

2 bird’s-eye chillies, finely diced

From the store cupboard

2 tbsp vegetable oil

salt

white pepper

Heat 1 tablespoon of the oil in a large non-stick frying pan or wok over a medium heat until shimmering. Add the pork chops, seasoning with a pinch each of salt and pepper. Allow the chops to caramelise on one side for 6–8 minutes, then flip over and repeat on the other side, seasoning again with salt and pepper. Remove from the pan and set to one side to rest. Once rested, slice the chops into bite-sized slices.

Mix the five spice together in a bowl along with ½ teaspoon salt and ¼ teaspoon pepper and set to one side.

Place a non-stick frying pan or wok over a medium heat and add the remaining oil; once smoking, add the onion and green pepper. Fry for 2 minutes, then add the chillies and fry for a further minute, mixing well.

Turn off the heat, add the sliced pork to the pan along with the mixed seasoning and toss well to cover. Transfer to a plate and enjoy.