Step 1

Cut pork into 1” pieces and add to a large mixing bowl. Add in the shaoxing wine, soy sauce, sesame oil, cornstarch, and sea salt. Toss to coat. Marinate for 5 to 10 minutes

Step 2

Heat ¼ cup vegetable oil in a frying pan until shimmering (350 degrees F)

Step 3

Combine 3 garlic cloves, schezwan peppercorns, and diced jalapeños in a mortar and press into a paste

Step 4

Thinly slice red and green chile peppers and 3 garlic cloves. Add to a bowl and toss with ½ tablespoon vegetable oil and 1 tablespoons cornstarch.

Step 5

Add peppers and garlic to the hot oil and pan fry for about 1 minute. Remove and set onto a paper towel lined plate.

Step 6

Combine cornstarch, rice flour, and white pepper and add to the pork chops. Toss to coat.

Step 7

Add the pork to the hot oil and pan fry for 2-3 minutes per side, or until golden brown. Turn the pork as it fries to evenly cook. Remove and place onto a plate with the peppers.

Step 8

Use a paper towel to soak up some of the vegetable oil in the pan. Keep just enough to coat the bottom, about 2 to 3 tsp worth.

Step 9

Add the jalapeño garlic paste to the pan and cook until fragrant, about 30 seconds.

Step 10

Add the fried pork, peppers, and garlic to the pan and stir.

Step 11

Remove from heat and toss with sea salt and pepper.