Cantonese Salt and Pepper Pork

Cantonese salt and pepper pork spare ribs or pork chops is a widely available and popular dish. At a Chinese restaurant and particularly Cantonese restaurants. The origin of salt and pepper dishes has its roots in Cantonese cuisines. Likewise, salt and pepper dish has many variations, other well-liked seafood versions are squids and prawns. Sometimes, salt and pepper beef is also available. Besides, other modern variations are chicken ribs, chicken wings, quails and tofu. All these delectable dishes are also favourite Chinese restaurant take-away dishes. Moreover, when you serve salt and pepper dish at a party, it is definitely a crowd pleaser.

Cantonese Salt and Pepper Pork Gluten Free
Cantonese Salt and Pepper Pork Gluten Free

Gluten Free Cantonese Salt and Pepper Pork

For my Cantonese salt and pepper pork gluten free recipe, I am using skinless and boneless pork legs. Then I pan fried the pork leg pieces. And I serve them with a garlic, spring onion and chilli oil and garnished with freshly ground black pepper. You can also use pork shoulder or pork butt. This Cantonese salt and pepper pork recipe is not only gluten free. But also low carb, soy free, dairy free, nut free and egg free.

Check out my other gluten free salt and pepper dishes:

Nutritional Values and Health Benefits of Pork

In Southeast and Eastern Asian, they most frequently consume pork. Likewise pork is the most eaten red meat worldwide. Besides, lean pork is high in protein and abundant in numerous vitamins and minerals. Making it a superb addition to a healthy eating regime. Moreover, pork is a rich source of zinc, phosphorus and iron. As well as vitamin B1 (thiamine), vitamin B3 (Niacin), vitamin B6 (pyridoxine), vitamin B12 and vitamin D. Pork also naturally comprises Conjugated Linoleic Acid (CLA).

On the whole, the health benefits of pork may include:

  • Reduce risks of cancerous tumours;
  • Anti-inflammatory properties.
  • Increases vitamin B1 (thiamine) level in human body;
  • Lower risks of cardiovascular diseases;
  • Prevent type 2 diabetes by supporting optimum blood sugar levels; and
  • Regulate glucose levels in type 2 diabetes patients.
Cantonese Salt and Pepper Pork Gluten Free
Cantonese Salt and Pepper Pork Gluten Free
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5 from 2 votes

Cantonese Salt and Pepper Pork

A favourite Chinese restaurant take-away dishe with crunchy pork and delicate salt and pepper flavour in fragrant garlic oil. 
Course Dinner, Lunch, Main
Cuisine Cantonese, Chinese
Diet Gluten Free
Keyword Dairy Free, Egg Free, Gluten Free, Low Carb, Nut Free, Pork, Salt and Pepper, Soy Free
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 557.46kcal
Author Daphne Goh

Ingredients

  • Rice bran oil for pan frying
  • 1.5 kg skinless and boneless pork leg trimmed and cut into 2 to 3 inch pieces and roughly 1cm in thickness
  • corn starch (or potato starch) for coating the pork pieces
  • Steamed basmati rice to serve

For The Marinade:

For the garlic oil:

  • 3 tablespoons rice bran oil
  • 5 cloves garlic finely minced
  • 1 large fresh red chillies finely chopped
  • 2 spring onion (shallots) finely sliced

For the Garnish:

  • 1 large fresh red chillies finely chopped
  • 1 spring onions shallots, finely sliced
  • black peppercorns Freshly grind

Instructions

For the garlic oil:

  • Heat up a small pot with the rice bran oil, pan fry the garlic on low heat until lightly golden, then add in the chillies and spring onion (shallots) and briefly stir-fry for another 1 minute. Turn off the heat and set aside in a small bowl.

For cooking the pork:

  • Marinade the pork pieces with the marinade prepared, rub and mix well into the pork pieces. Set aside for 10 minutes.
  • Lightly coat the pork pieces with corn starch or potato starch, shake off excess.
  • Heat up a non-stick frying pan with one inch of rice bran oil, and pan fry the pork pieces for 3 minutes on each side or until pork are golden brown. Pan fry in 3 to 4 batches, adding more rice bran oil as needed.
  • Pre-heat fan forced oven to 160C or 320F. Place the pork pieces in a baking tray lined with baking paper. Bake the pork pieces for 5 minutes or until the pork pieces are well browned. Place on a serving plate.
  • To serve, drizzle with the garlic oil, garnish with red chillies, spring onions (shallots) and freshly grind black peppercorns.
  • Serve with steamed basmati rice.

Notes

Skinless and boneless pork leg can be purchased from Asian butchers. You can also use pork shoulder or pork butt.
Nutrition Facts
Cantonese Salt and Pepper Pork
Serving Size
 
1 people
Amount per Serving
Calories
557.46
% Daily Value*
Fat
 
45.35
g
70
%
Saturated Fat
 
15.83
g
99
%
Polyunsaturated Fat
 
5.54
g
Monounsaturated Fat
 
19.9
g
Cholesterol
 
135
mg
45
%
Sodium
 
697.43
mg
30
%
Potassium
 
624.01
mg
18
%
Carbohydrates
 
2.94
g
1
%
Fiber
 
0.65
g
3
%
Sugar
 
0.79
g
1
%
Protein
 
32.31
g
65
%
Vitamin A
 
293.32
IU
6
%
Vitamin C
 
19.22
mg
23
%
Calcium
 
43.1
mg
4
%
Iron
 
2.44
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @healthygfasian or tag #healthygfasian!

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