Hey, food lovers!
Are you in the mood for something really tasty? I’ve got just what you need!
Today, I’m sharing my favorite recipe for Taiwanese fried pork chop.
These chops are crispy, juicy, and packed with flavor.
They make a perfect dinner or even a fun lunch option.
Get ready to impress your taste buds! Let’s dive into this delicious dish!
Possible Ingredient Alternatives
For the pork chops, boneless chicken breasts or firm tofu can be used as alternatives. Chicken provides a similar protein content and texture, while tofu offers a vegetarian option. Adjust cooking times accordingly, as chicken and tofu may cook faster than pork.
Rice wine can be replaced with dry sherry or apple cider vinegar. These substitutes provide a similar acidic component and depth of flavor. Use the same amount as called for in the recipe.
Five spice powder can be substituted with a mixture of equal parts cinnamon, star anise, and ground cloves. This combination mimics the complex flavor profile of five spice powder. Use slightly less of this mixture, as it may be more potent than commercial five spice powder. For those avoiding spices, a blend of garlic powder and ginger powder can provide a simpler but still flavorful alternative.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 1470-1480 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 30-40 g
- Carbohydrates: 40-50 g
Ingredients
For the marinade:
- 1 tsp salt
- 2 tbsp rice wine (Shaoxing wine preferred for authentic flavor)
- 1 tsp five-spice powder
- 1 cup water
- 2 tbsp sugar
- 30 grams garlic (minced or grated for even distribution)
- 2 tbsp soy sauce (I use Kikkoman brand)
- 1 tsp black pepper
- 3 green onions (finely chopped)
- 20 grams grated ginger (freshly grated for best aroma)
For the pork chops:
- 4 pork chops (1.5 cm thick, bone-in or boneless)
For the coating:
- eggs (beaten lightly)
- potato or corn starch (potato starch gives a crispier coating)
Step 1: Prepare the Marinade
The night before cooking, blend together 3 green onions, 20 grams of grated ginger (8 long slices), 30 grams of garlic (12 cloves), 2 tablespoons of rice wine, 2 tablespoons of soy sauce, 1 teaspoon of five spice powder, 2 tablespoons of sugar, 1 teaspoon of salt, 1 teaspoon of ground black pepper, and 1 cup of water until well mixed.
This will serve as the flavorful marinade for the pork chops.
Step 2: Prepare the Pork Chops
Tenderize the pork chops by placing them in saran wrap and pounding them until they are very thin and half-widened.
Use a sharp knife to slice the tendons and fat on the pork chops to prevent them from curling while frying.
Place the tenderized pork chops in a bowl and pour the prepared marinade over them.
Allow the pork chops to marinate overnight in the refrigerator to absorb all the flavors.
Step 3: Coat the Pork Chops
The next day, prepare a plate with beaten eggs and another plate with potato or corn starch for coating the pork chops.
Remove excess marinade from the pork chops.
Coat each chop first in the beaten egg, then in the potato or corn starch to prepare them for frying.
Step 4: Fry the Pork Chops
Heat oil in a wok, ensuring there is enough oil to fry the pork chops.
You can test the oil’s readiness by dropping a small amount of the egg and potato starch mixture into the oil; it should float to the top if the oil is ready.
Fry one pork chop at a time in the hot oil, frequently moving and flipping it for about five minutes or until it is golden brown.
Step 5: Drain and Serve
Once a pork chop is cooked, place it on a frying rack to allow excess oil to drip off.
Repeat the frying process for the remaining pork chops.
Serve the crispy, chewy, and flavorful Taiwanese fried pork chops, optionally slicing them to resemble a bear paw for a fun presentation.
Enjoy your delicious meal!
