Salt and Pepper Pork

Salt and Pepper Pork with Lemon Mayo

A real crowd pleaser - even if it's just the family
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Australian
Servings 4


  • 650 grms thin pork leg steaks cut into thin strips
  • cup cornflour
  • 3 teaspoons sea salt
  • ½ teaspoon dried chilli flakes
  • 1 teaspoon Chinese 5-spice powder
  • 1 teaspoon white pepper finely ground
  • Vegetable oil for deep frying
  • Lemon wedges to serve

Lemon Mayo

  • 1 cup whole egg mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon rind finely grated


  • Combine all the Lemon Mayo ingredients in a bowl, season and set aside
  • Combine cornflour, salt, chilli flakes, 5-spice powder, white pepper and black pepper in a large snap-lock bag
  • Add pork to the bag and toss until the pork is lightly coated with the spice mixture
  • Half fill a medium saucepan with the oil and heat over a medium heat
  • When the oil is hot deep-fry the pork in small batches until golden and crisp
  • To test if the oil is hot enough sprinkle a few breadcrumbs into the hot oil and if they sizzle and rise to the top the oil is ready for deep-frying
  • Using a slotted spoon transfer the pork to a large tray lined with paper towl
  • Serve pork with lemon mayo and lemon wedges
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