Cut the pork chops into 1-inch pieces and combine with Shaoxing wine, soy sauce, sesame oil, cornstarch, and salt in a bowl. Marinate for 5–10 minutes.

In a mortar and pestle, mash together 3 cloves of garlic, a few Szechuan peppercorns, and diced jalapeños until a smooth paste forms.

Heat vegetable oil in a large skillet over medium heat. Add sliced chilies and minced garlic; fry for about 1 minute until fragrant. Remove and drain on paper towels.

Mix remaining cornstarch, rice flour, and white pepper in another bowl. Toss the marinated pork in the coating mixture.

Increase skillet heat to medium-high, add more oil if necessary, and fry coated pork pieces for 2–3 minutes on each side until golden-brown and crispy.

Remove the pork and drain excess oil. Add reserved garlic and jalapeño paste along with fried peppers to the skillet; stir together. Return pork to skillet, toss gently, and serve hot.