A Rare Treat: Taiwanese Pork Chops
- sixstrings17
- Apr 7, 2016
- 2 min read
What I believe to be the best fried pork chops in the world is cooked here at home: J's Taiwanese pork chops. Seasoned and dusted in starch before deep frying to crispy and juicy perfection with great flavour. The chop is pounded thin, and one chop is never enough. We never deep fry food, but an exception is always made for this rare treat that is served with a soy-based dipping sauce. This dish is found everywhere in Taiwan and considered a one plate meal with rice and veggies, with a couple of chops (I eat about 5 to 6 chops myself with rice but who's counting?) and can also be found in Taiwanese restaurants in the greater Vancouver region. As they say, "once bitten twice hooked" appropriately describes this dish each and every time. Cooking this at home results in a much cleaner taste due to new oil being used and ingredients can be adjusted for desired flavour. The chops come out light and crispy without a used-oil aroma. So without further ado...here's the recipe for J's rare treat!
Ingredients:
Time: Min 30 mins to marinade, then add time to fry.
Marinade:
1) 2 big thin pork chops (about 300g), double ingredients when doubling meat
2) 1/2 TBSP soy sauce, cooking wine (chinese or red wine)
3) 1/3 TSP salt, 1 TSP white sugar (add salt to taste)
4) Dash of pepper or five spice powder (we prefer five spice), or to taste and not overpowering
5) 1/2 TSP minced garlic or more to taste
6) 1 egg yolk or 1/2 a full egg
Taste the marinade mixed to check for saltiness. So add a bit at a time so as not to use too much.
For Frying:
7) 3 TSP cornstarch, or enough to dust all your chops
8) Just enough oil to cover for deep frying a couple of chops at a time so as not to use too much oil
Dipping Sauce:
9) 2 TSP each of soy sauce, chopped green onions, water
10) 1 TSP each of minced hot pepper, garlic, ginger, sugar, sesame oil
11) 1/2 TSP plain vinegar
Mix it all up and spoon over cooked chops. You can also use 2 TSP ketchup and 1 TSP mustard, mix it up and dip.
To Do:
1) Tenderize meat with meat mallet. Marinade for at least 30 minutes.
2) Dust each chop with cornstarch
3) Heat oil to very hot then deep fry until golden brown (about 4 minutes) then remove. Let as much oil drip out over paper towels to soak up.
This last part is simple...serve over rice, pour some dipping sauce, and eat it all up!
Lovely J cooks this so maybe that's why it's the best!
很好吃La!
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