Salt And Pepper Pork Recipes

SALT AND PEPPER PORK | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Toast the salt flakes in a hot pan until they start to brown - it's very important to do this to get the true salt and pepper flavour.
• Mix the toasted salt and all the other spice mix ingredients together.
• Coat the pork evenly with the spice mix, then refrigerate for an hour or so to allow to marinate. You can do this in advance.
• Spray a frying pan with low calorie cooking spray and place over a medium to high heat.
• When the pan is hot, add the pork, onion, peppers and garlic and fry until the pork is almost cooked through.
• Add the soy sauce and rice vinegar and let it simmer for a couple of minutes, stirring to make sure everything is coated.
• Once the pork is cooked remove from the heat and serve with rice and stir fried vegetables.

SALT AND PEPPER PORK CHOPS (椒鹽豬扒)

Steps:

• Start with chopping up the vegetables. Cut red pepper into strips then rotate 90 degrees to dice. Dice the green pepper the same way.
• For the pork marinade, mix cornstarch, baking soda, cooking wine, oyster sauce, light soy sauce, and water. Give it a quick mix then add sugar and salt.
• Mix the pork in with the marinade by hand for about one minute.
• In a pot over medium heat, add corn oil and bring it to 380°F/193.3°C.
• To fry the pork chops, put them in one at a time into the oil and fry them in batches to not overcrowd the pot.
• In a small bowl, mix together garlic salt, salt, and white pepper.
• Now, we'll put the dish together! Start by heating up a wok on medium heat.
• Finally, taste to adjust the flavors of the pork chops to your liking! This is usually served on a large serving plate at the center of the table. Everyone can take the amount they want in smaller individual plates.

SALT AND PEPPER SPARE RIBS

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

SALT AND PEPPER-CRUSTED PORK

Steps:

• Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
• Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.