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1
In a spice grinder or using a mortar and pestle, coarsely grind the chiles* and peppercorns.
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2
Add the salt and Chinese five-spice and grind to a powder.
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3
Heat a 1-inch depth of oil in a wok or deep, heavy skillet to 350F.
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4
In a shallow bowl, whisk the all-purpose flour, cornstarch, and rice flour to combine.
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5
Pat the pork chops dry and cut in 1-inch intervals around the chop, through the outer layer of fat just down to the meat.
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6
(This helps keep the meat from curling up.)
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7
One by one, dredge the chops in the flour mixture, shaking off any excess, and fry for 1 minute.
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8
Transfer the chops to a paper towel-lined plate and lightly sprinkle with the spice mix.
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9
Carefully pour the oil from the wok or skillet, reserving and returning 1/4 cup back to the wok.
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10
Heat over high heat until just smoking.
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11
Have your vegetables ready to go; the cooking time here is very quick.
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12
Add the onion and cilantro stems to the wok and aggressively stir by holding a spoon in the center and shaking or rotating the wok or skillet vigorously quickly to mix everything together, about 20 seconds.
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13
Continue cooking for 20 seconds after each addition, adding the jalapeno, garlic and ginger, then the scallions and reserved cilantro leaves, then the pork chops and 2 teaspoons of the spice blend.
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14
Serve immediately.
