Place the pork chops in the oil 2 at a time to fry for about 4 minutes on each side or until crispy and golden brown. Dredge each pork chop with the flour mixture. Make the dredge by combining the flour, pepper (both white pepper and black pepper), and salt in a shallow bowl. Transfer to a paper towel-lined rack to drain. Heat the oil in a large cast iron pan to 350 degrees F.
Once the oil is hot, place the pork chops (1 at a time) in the oil, and fry for about 4 to 5 minutes per side, until golden brown and crispy.On the stovetop over medium-high, heat enough oil in a large Dutch oven so that it comes up the sides about 1 inch.Dredge the pork chops through the flour, and shake off any excess.On a plate or in a shallow bowl, place the flour, salt and pepper.Place the pork chops in the bowl, turn to coat, and let marinate for 45 minutes to 1 hour.In a large bowl, whisk together the soy sauce, rice vinegar, cornstarch, hoisin, sesame oil, sugar, spices and garlic.Prep time: 10 minutes | Inactive time: 1 hour | Cook time: 20 minutes | Total time: 1 hour 30 minutes Ingredients: These pork chops are marinated in an Asian-inspired sauce but fried up Southern style for a great new way to enjoy a dinner staple. Every bite is pure dinner bliss and takes “the other white meat” to the next level. Golden brown, crispy outside, juicy moist inside and filled with a surprising Asian flavor, they’ve officially made it on my top five things worth frying list (crispy potato strips and doughnuts are in close company). Typically, Taiwanese pork chop rice is served over rice with a side of stir fried cabbage and a soy sauce egg and some pickles.These pork chops are worth it, though. Let the pork chop cool for about 5 minutes and then cut into thick strips to serve. After another 2-3 minutes, when the chop is nice and golden brown, remove and put on a paper towel to soak up the rest of the oil. Gently lay down the chop on one side for about 2-3 minutes and then flip to the other side. Heat the pan to medium high and add about ¼” of oil. Make sure pan is large enough to fit one chop. Instead of deep frying the pork chops which makes a big mess and waste a lot of oil, we will be pan-frying the chops and it’ll be still as good.
DEEP FRIED PORK CHOPS RECIPE CHINESE PRO
Pro Tip: Only dredge immediately before frying because we don’t want the moisture to wet the starch and lose the crunchiness when frying. Pour coarse potato starch in a shallow container and dredge the meat on both sides so it’s well coated and shake off the remaining flour. Remove the meat from the bag and toss out the marinade. Go ahead and massage the meat for a minute and then put the bag in the fridge for at least 30 minutes, preferably 2 hours, or even overnight. Put the pork chops into the bag and make sure every part of the pork is covered with marinade.
Mix the marinade until sugar has dissolved. Smash the garlic and then toss into a large gallon ziplock bag along with the marinade of sugar, white pepper, soy sauce, and Shaoxing wine. Use a meat tenderizer and pound the meat to be about ¼” thick to help it cook faster without drying out the meat. Pro Tip: Cut small slits along the fat side of the loin which will prevent the meat from curling when cooking. Otherwise, please ask your butcher to cut for you about ¾” thick cuts. To save money, I usually just buy the pork loin as a whole and then cut up the pieces myself. I’ve heard people use corn starch or tapioca starch or Japanese panko but I say use at your own risk. Sadly, I have not found a good substitute for sweet potato starch. The fine sweet potato starch is used as a tenderizer or a thickener mixed into the ingredients itself. The coarse sweet potato starch is usually used for coating when frying. This is true for salt pepper chicken (popcorn chicken) as well as Taiwanese pork chops. The only way to properly fry anything in Taiwan is to use sweet potato starch.
It’s so opposite yet so good together.Īlthough traditionally the chop needs to be bone-in, I’ve adapted the recipe so it’s much easier to prep and cook. I love the deep fried version because the crunchiness of the pork chop complements the soft fluffy rice so well. There are two main varieties – the deep fried pork chop or the braised pork chop. The most popular lunch box meal in Taiwan is the Taiwanese Pork Chop Rice.
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