Personally, I have never been a fan of pork chops; because when I had them they were normally dry, bland, and overall underwhelming. So when I am searching for pork recipes for dinner, it could sometimes be a hard task. Until I was introduced to this crispy Taiwanese pork chop recipe. The pork chops are marinated in a soy sauce base (ideally overnight) which helps tenderize the meat and inject it with lots of umami flavor. Then it is battered in tapioca starch and deep fried, rendering a crispy exterior and a flavorful juicy interior.
I loved this recipe so much that I have now included it on my recipe rotation and my family has only had good feedback for it. I consider it to be the epitome of Asian comfort food, perfect for when you want something hearty and delicious. Despite this, it is not a meal I try to make often because it is fried in oil. I generally try to avoid overconsuming foods deep fried foods. All in all, this is still the best pork chop recipe I have come across. When you pair the crispy fried pork with fresh fluffy rice, and cucumber salad (recipe on my blog) you have a match truly made in heaven. Give it a try and let me know if you enjoy this recipe!
Ingredients:
4 pork cutlets
3/4 cup course tapioca starch
salt and white pepper for topping
high smoke point oil
Marinade:
1/2 tbsp sesame oil
1/2 tsp five spice powder
1 tsp sugar
1 tsp white pepper
1 tsp Shaoxing wine or rice cooking wine
1/2 tsp salt
5 cloves minced garlic
1 egg, beaten
4 tbsp soy sauce
1 teaspoon grated ginger
Instructions:
Tenderize meat - flatten pork thin with a meat tenderizer or the back of a knife if you do not have one. Make a few cuts in the outer fat of the pork cutlets to prevent meat from shrinking.
Marinate - place marinade ingredients and pork in a large ziplock bag or container. Ensure that the meat is completely covered and allow to marinate in the fridge for at least a few hours to overnight.
Coating - Place the tapioca starch on a plate. Firmly press the pork into the starch and ensure it is thoroughly coated. Let sit for a few minutes until it appears wet.
Cooking - In a frying pan, add frying oil until it is 1 cm deep. Turn the heat to medium. Test the oil by throwing a little starch in it - if the starch bubbles, then the oil is ready to cook the pork. Add the pork chops and let them cook for 3-4 minutes or until golden brown. Flip the pork chops and allow another 3-4 minutes for the other side to cook. The pork should be crispy. Allow cutlets to cool on a rack or chopping board and sop excess oil with paper towels.
Plating - Top pork with white pepper and salt. Cut into strips and then plate with white rice and cucumber salad. Serve immediately and enjoy!