Whisk the egg white with fifty millilitres of the oil, the Shaoxing wine or sherry, 1 tablespoon of cornflour, and the garlic salt. Mix with the pork until it is evenly coated. Cover and marinate for a couple of hours in the fridge.
Mix the salt and peppers in a small bowl and set aside.
Heat the remaining oil in a deep-sided, heavy-bottomed frying pan over a medium heat until hot. Add the sliced garlic and fry, stirring constantly until it turns pale golden brown.
Lift out the garlic with a slotted spoon and transfer to a plate lined with paper towels.
Toss the pork in the remaining corn flour, shake off the excess and fry in batches for two to three minutes until light brown and crispy.
Drain off excess oil as you remove the pork and place it on a tray then keep warm in an oven on a low heat.
When all of the pork is cooked sprinkle with half of the salt and pepper mix. Toss and taste a piece. Adjust seasoning if required adding more salt and pepper mix.
Pile the cooked Salt and Pepper Pork Chops onto freshly cooked rice, add warm Hoisin sauce and garnish with the fried garlic and spring onions.
