How to make salt and pepper pork that packs a punch

Looking to add a fresh offering to the menu? Try a level-up of this classic dish with premium Australian pork.

Ingredients (serves 10)

  • 900g boneless pork neck
  • 80ml vegetable oil
  • 60ml chinese cooking wine
  • 20g cornflour
  • 5g salt
  • 400ml vegetable oil, extra
  • 4 garlic cloves
  • 3 long red chillies
  • 200g cornflour, extra

Pepper mix

  • 5g white pepper
  • 5g Sichuan pepper
  • 5g salt


  1. Roughly chop pork into 2-3cm pieces.
  2. Place oil, Chinese cooking wine, cornflour and salt in a large bowl. Add pork and mix until evenly coated.
  3. Marinate for 15 minutes.

Pepper mix

  1. Mix peppers and salt in a small bowl. Set aside.

Garlic and chilli

  1. Add oil to a medium-sized pan or wok over medium heat until hot.
  2. Add finely sliced garlic and chilli and cook for 1-2 minutes until garlic just turns pale golden and chillies are crisp on the edges.
  3. Remove from pan with a slotted spoon and drain on paper towel.

To serve

  1. Add remaining cornflour to marinated pork pieces and toss to coat.
  2. Add pork to the pan, cooking in batches, so they do not crowd the pan. Cook on each side for approximately 2-3 minutes, until coating is crisp and lightly browned.
  3. Remove from pan and drain on paper towel.
  4. Transfer pork to a large bowl along with pepper mix and crispy chilli and garlic. Toss evenly to coat then serve with coriander sprigs and mayonnaise.