Salt and Pepper Soy Sauce Glazed Pork

This salt and pepper soy sauce glazed pork is delicious, tender, juicy and full of flavors. It has a little heat, garlicky, sweet and savory all packed in each bite. This salt and pepper pork usually won’t last long and there are almost always no leftovers.

The salt and pepper pork is easy to prepare, succulent, and great to pair with many other dishes. Oh, and another thing, you can prepare it ahead of time, so this will come in handy in between your busy weeknights. Just marinate it in the soy sauce mix ahead of time, pop in the freezer, and, then, defrost it a night before you want to make it. One thing to note, it is best to use the lean type of pork, so pork tenderloin or pork chop will be best for this salt and pepper pork. For similar ‘make ahead’ pork recipe, check out the soy-sauce glazed pork or 5-ingredient pork chops.

Tip: Make ahead – If you prepare a big batch of pork, you can freeze the pork after marinating for at least an hour in the fridge. Also, it is best to use either pork tenderloin or pork chop for this recipe.

Ingredient:

• 2 lb pork tenderloin
• 4 cloves garlic – roughly minced
• 1 jalapeno pepper – thinly sliced
• 1 tablespoon oyster sauce
• 2 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 ½ cup potato starch
• Vegetable oil for frying

Marinade

• 2 tablespoons sweet soy sauce
• 3 tablespoons light soy sauce
• 3 cloves garlic – grated
• 1 teaspoon white pepper
• 2 teaspoons sesame oil

Direction:

• Clean and thinly sliced the pork tenderloin. Pound each slice to tenderize the meat and cut into bite-sized pieces.
• In a large mixing bowl, add all of the marinade ingredients and mix them well.
• Place each pieces of the meat into the mixing bowl, coat them well, set aside and let is marinate for at least one hour. At this point, you can freeze the marinated pork to the freezer for later use.
• Pre-heat the vegetable oil in a deep fryer or in a frying pan.
• In the meantime, dredge each piece of marinated pork with potato flour.
• Once heated, fry the dredged pork for five minutes or until it turns a bit brown. Take it out and let it cool. Repeat until all have been fried.
• In a separate large wok or skillet, heat up a tablespoon of olive oil under low to medium heat.
• Add minced garlic and sliced jalapeno pepper. Stir until it is fragrant.
• Add oyster sauce, Worcestershire sauce, and the fried pork to the wok or skillet.
• Give it a good mix for about 3 minutes.
• Serve while it is hot. Enjoy!