How to make Salt-and-Pepper Pork Chops with Spicy Scallions
Thesalt-and-peppertreatmentisaCantonesetechniquethatcanbeappliedtogivealmostanymeat, seafoodortofuacrunchyexteriorandtongue-tinglingflavor.
椒鹽處理是一種粵式烹飪技巧，可用於使幾乎所有的肉類、海鮮或豆腐外脆內嫩、口感爽滑。
Theproteintypicallyisdeep-fried, butinthisrecipefromourcookbook“Milk Street365:TheAll-PurposeCookbookforEveryDayoftheYear,” weopttopan-fryporkthatwefirstdustincornstarchseasonedgenerouslywithSichuanpepper, blackpepperandcayenne.
蛋白質通常是油炸的，但在我們的食譜“牛奶街 365：一年中每一天的萬能食譜”的這個食譜中，我們選擇用平底鍋煎豬肉，先撒上玉米澱粉，然後用花椒、黑胡椒和辣椒粉調味。
Theeasiestwaytogrindthetongue-tinglingSichuanpeppercornsforthisrecipeisinanelectricspicegrinder.
研磨此食譜中令人舌頭發麻的四川花椒的最簡單方法是使用電動香料研磨機。
Don’tusethick-cutorbone-inporkchopsforthisrecipe.
此食譜中請勿使用厚切或帶骨的豬排。
Lookforbonelessporkloinchopsthatare¼ to ½ inchthick.
尋找厚度為 ¼ 到 ½ 英吋的無骨豬裡肌肉排。
Servewithsteamedjasminerice.
與蒸熟的茉莉香米一起食用。
Salt-and-PepperPorkChopswithSpicyScallionsStarttofinish:45minutesServings:41bunchscallions, thinlysliced1 cuplightlypackedfreshcilantro, roughlychopped1Fresnoorjalapeñochili, stemmed, seededandminced2tablespoonsunseasonedricevinegar1tablespoonfinelygratedfreshgingerKoshersaltandgroundblackpepper3tablespoonscornstarch1tablespoonSichuanpeppercorns, finelyground½to1teaspooncayennepepper½teaspoonChinesefive-spicepowder8boneless (about 1½ pounds) thin-cutporkloinchops/cutlets (¼ to ½ inch thick), patteddry⅓ cupgrapeseedorotherneutraloilInamediumbowl, tosstogetherthescallions, cilantro, chili, vinegar, gingerand¼teaspoonsalt; setaside.
椒鹽豬排配辣蔥 從開始到結束：45 分鐘 份量：4 人 1 把蔥，切成薄片 1 杯切碎的新鮮芫荽 1 根弗雷斯諾辣椒或墨西哥辣椒，去莖、去籽、切碎 2 湯匙未調味的米醋 1 湯匙磨碎的新鮮生薑辣椒 11 至黑辣椒 3 湯匙未調味的米 1 湯匙 ½ 111 至 ½ 湯匙猶太鹽和黑辣椒 11 湯匙的 111 111 1111 11112 1113 湯匙的 11111 湯匙 ½ 1117 湯匙 111 113 湯匙 1117 113 湯匙的 ½茶匙中國五香粉 8 塊去骨（約 1.5 磅）薄切豬裡肌排/肉片（¼ 至 ½ 英吋厚），拍乾 ⅓ 杯葡萄籽油或其他中性油 在一個中等大小的碗中，將蔥、芫荽、辣椒、醋、生薑和 ¼ 茶匙鹽混合在一起；放在一邊。
Inawide, shallowdish, mixtogetherthecornstarch, Sichuanpepper, cayennepepper, five-spice, 2teaspoonsblackpepperand1teaspoonsalt.
在一個寬而淺的盤子裡，將玉米澱粉、花椒、辣椒粉、五香粉、2 茶匙黑胡椒和 1 茶匙鹽混合在一起。
Dredgethecutletsinthecornstarchmixture, turningtocoatbothsidesandpressingsothemixtureadheres, thentransfertoalargeplate, stackingorshinglingasneeded.
將肉片裹上玉米澱粉混合物，翻轉使兩面都裹上混合物，然後按壓使混合物粘附，然後轉移到大盤子上，根據需要堆疊或疊放。
Ina12-inchnonstickskilletovermedium-high, heattheoiluntilbarelysmoking.
將 12 吋不沾鍋置於中高火上，加熱油直至略微冒煙。
Spoonthescallion-cilantromixtureontothechopsandserve.
用湯匙將蔥香菜混合物舀到排骨上即可食用。
The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor.
The protein typically is deep-fried, but in this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne.
The easiest way to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electric spice grinder.
Don’t use thick-cut or bone-in pork chops for this recipe.
Look for boneless pork loin chops that are ¼ to ½ inch thick.
Serve with steamed jasmine rice.
Salt-and-Pepper Pork Chops with Spicy Scallions Start to finish: 45 minutes Servings: 4 1 bunch scallions, thinly sliced 1 cup lightly packed fresh cilantro, roughly chopped 1 Fresno or jalapeño chili, stemmed, seeded and minced 2 tablespoons unseasoned rice vinegar 1 tablespoon finely grated fresh ginger Kosher salt and ground black pepper 3 tablespoons cornstarch 1 tablespoon Sichuan peppercorns, finely ground ½ to 1 teaspoon cayenne pepper ½ teaspoon Chinese five-spice powder 8 boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry ⅓ cup grapeseed or other neutral oil In a medium bowl, toss together the scallions, cilantro, chili, vinegar, ginger and ¼ teaspoon salt; set aside.
In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 2 teaspoons black pepper and 1 teaspoon salt.
Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed.
In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking.
Spoon the scallion-cilantro mixture onto the chops and serve.
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