Cut the pork chops into 1-inch pieces. Combine with Shaoxing wine, soy sauce, sesame oil, cornstarch, and a pinch of salt. Marinate for 5 to 10 minutes.

Create a chili paste by mashing garlic, Szechuan peppercorns, and jalapeños in a mortar and pestle. Set aside.

Thinly slice remaining chili peppers and garlic. Heat vegetable oil in a frying pan over medium-high heat, add peppers and garlic, frying for 1 minute. Transfer to a plate.

Mix remaining cornstarch, rice flour, and white pepper. Toss marinated pork pieces in this mixture until well-coated.

Heat more vegetable oil in the frying pan over medium-high heat. Fry coated pork for 2-3 minutes per side until golden brown and crispy.

Remove pork from pan and drain on paper towels. Stir-fry the chili paste in the same pan for 30 seconds, then return pork and toss to combine.