epicurious
Fried Pork Chop
Marinated in a simple medley of soy sauce, sugar, and a bit of five-spice powder, these Taiwanese fried pork chops are a delicious anchor for an afternoon meal.
👥 3 Servings👤 Clarissa Wei📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Take a meat mallet and pound the boneless pork chops so that they are about ½-inch thick. In a large bowl, combine the pork with the soy sauce, rice wine, sugar, sesame oil, salt, white pepper, five-spice powder, and garlic. Massage the meat until it’s thoroughly coated with the sauce. Cover and refrigerate for at least ⏱️ 2 hours or overnight.
2
In a deep wok over medium-high heat, warm the oil until it reaches 350°F on an instant-read thermometer.
3
Spread the sweet potato starch on a plate and press the pork loins into it until both sides are fully coated. Shake off the excess starch. Transfer the coated pork loins to a clean plate.
4
Working with one pork loin at a time, gently slide a pork loin into the hot oil and cook until it’s light golden brown, turning it over often so both sides are completely submerged, 4 to ⏱️ 5 minutes. Remove the pork from the oil with tongs, and transfer to a paper towel–lined plate or a wire rack set in a rimmed baking sheet to drain. Skim off and discard any leftover crumbs in the oil with the ladle. Repeat with the remaining pork loins.
5
Bring the oil up to 375°F over medium-high heat again and slide in a fried pork loin. Fry until golden brown and until the thickest part of the meat registers 145°F, 1 to ⏱️ 2 minutes. Transfer to a paper towel–lined plate or a wire rack set in a rimmed baking sheet to drain again. Repeat with the remaining pork loins. Enjoy immediately, served over warm white rice.
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