In Christopher Kimball's Milk Street, the article explores the salt-and-pepper treatment, a traditional Cantonese technique adapted for modern cooking. Instead of deep-frying, the recipe suggests pan-frying pork coated in seasoned cornstarch, creating a crunchy texture. The pork is finished with a fresh, uncooked mix of aromatics including scallions, cilantro, chilies, rice vinegar, and ginger, delivering vibrant flavors. This innovative approach not only highlights the dish's bold character but also aligns with healthier cooking methods while retaining the essence of Cantonese cuisine.
The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor.
In this recipe from our cookbook Milk Street 365, we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne.
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