Ingredients
2 lb. boneless pork chops, cut into thin strips against the grain
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1/4 c. rice wine vinegar
3/4 c. cornstarch
1/3 c. (or more) neutral oil
2 red chiles, thinly sliced, seeds removed if desired
1 jalapeño, thinly sliced, seeds removed if desired
3 scallions, light green and white parts cut into 1" pieces
2 cloves garlic, sliced
Preparation
Step 1In a large bowl, toss pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add vinegar and toss again to coat. Let sit at room temperature 30 to 45 minutes. Step 2In another large bowl, combine cornstarch and remaining 1 teaspoon salt and 1 teaspoon pepper. Drain pork from marinade and toss in seasoned cornstarch, coating on all sides. Step 3In a large skillet over medium-high heat, heat oil until very hot and shimmering, about 5 minutes. Working in batches, cook pork until golden and crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Add more oil and adjust heat as needed. Step 4Reduce heat to medium-low. Cook chiles, jalapeño, scallions, and garlic, stirring frequently, until garlic is golden, about 2 minutes.Step 5Divide pork among plates. Using a slotted spoon, spoon chile mixture over pork.
Have you made this yet? Let us know how it is in the comments below!
