Add another couple tablespoons oil to your wok, and heat until it’s just smoking. This is not only to make things easier for the home cook, we also prefer emphasizing the pure flavors of the pork chop with the rice and pickled greens. First prepare the pork chops. You can also deep fry the pork chop if you prefer. It does require a surprising amount of starch to get the chops to where they need to be. Although traditionally the chop needs to be bone-in, I’ve adapted the recipe so it’s much easier to prep and cook. Otherwise, please ask your butcher to cut for you about ¾” thick cuts. This way, the starch will attach onto the meat tightly and be much less likely to fall off. Taiwanese Pan-Fried Pork Chop Rice - It's My Dish, Raindrop Cake – Mizu Shingen Mochi (水信玄餅), Dorayaki どら焼き (Doraemon’s favorite snack), ½ cup coarse sweet potato starch (there are NO substitutes! Tap here to receive our FREE top 25 recipe book! Nutrition information is included for pork chops only—1/6 of the recipe. The pre-planning involves marinating the pork chops, and. Amazing recipe! Rinse them under cold running water to remove any bone fragments and other impurities (be sure to disinfect the sink after you’re done). I also like to make a few cuts with a pair of scissors on the tough outer membrane, as this will prevent the meat from shrinking after cooking. Definitely 5-spice powder is the traditional way of making it. Beyond the coating, successful frying hinges on a couple of things: Just like a good bowl of Taiwanese beef noodle soup, the competition to be the best is fierce. The full monty version usually consists of: Which one do you eat first?! The alternative calls for marinating, and then a mixing of potato starch and water to make a paste that yields a uniform coating. ~Mike. The pre-planning involves marinating the pork chops, and making the tea eggs. That said, while this is a cheap meal to eat out, it’s a rich and delicious dish that takes some effort and pre-planning for the home cook. From there, just time your rice and cabbage correctly, and finish the whole thing with the stir-fried pickled mustard greens. ), Cut about 3-4 slits in the pork chop to prevent curling when cooking, Put all the ingredients in a zip bag and marinade for at least 30 minutes up to overnight, Remove the meat and coat the meat with potato starch, Heat pan to medium high and add about ¼" of oil, Fry the pork chop on one side for about 3 minutes and then flip over and fry for another 3 minutes until both sides are golden brown, Cut into strips and serve with white rice. Brown Sugar: If brown sugar isn’t in the cupboard just sub with less white sugar since it tends to be sweeter. Make sure pan is large enough to fit one chop. Yummy!!! In a cast iron skillet or Dutch oven, add about ¾ inch oil, and heat over medium high heat. First prepare the pork chops. Break the dried chili pepper in half and add it to the oil with the garlic. Sometimes it’s hard to find this spice mix in the USA though. Hahaha, glad you liked it Cheryl—insteresting problem, I didn’t have that issue, but I’m glad you were able to resolve it! Repeat the same for the rest of the pork chops. In New York, I don’t know that I’d say there are Taiwanese pork chop turf wars, but there are two go-to’. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Use a meat tenderizer and pound the meat to be about ¼” thick to help it cook faster without drying out the meat. I poured off most of the liquid and added more starch. Put the tapioca / sweet potato starch on a plate and coat each piece of pork chop with it. I feel the five spice is required for the authentic flavor as well. Unlike many people in the US who pack their lunch for work, Taiwanese people usually just go grab a lunch from a bento restaurant during lunch hour. Toss them until they’re evenly coated in the resulting paste. ), ½ cup sweet potato starch - lumpy (there are NO substitutes! Sadly, I have not found a good substitute for sweet potato starch. Typically, Taiwanese pork chop rice is served over rice with a side of stir fried cabbage and a soy sauce egg and some pickles. It can help to put some parchment paper on top of the chops to prevent splatter. Add another couple tablespoons oil to your wok, and heat until it’s just smoking. Once the pork chops are cooked through, take the lid off and turn heat back onto high. That said, while this is a cheap meal to eat out, it’s a rich and delicious dish that takes some effort and pre-planning for the home cook. Cook until the cabbage is wilted, and season with salt to taste. That’s great to know :) We’re fully supportive of getting pork into belly as quickly as possible.