Taiwanese Crispy Fried Pork Chop
There are many recipes that requires the pork chop to be pounded and flattened but I prefer mine in it's original state. This is currently my go-to-marinade for most meats and sweet potato flour makes the crispiest crust.
Servings: 4 pork chops
Cost: SGD 10
Ingredients
- 4 pork chops
Marinade
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 3 tbsp Shaoxing Hua Tiao wine
- 3 tsp sugar
- 1 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp MSG (optional)
- 3 cloves garlic minced
For frying
- Oil
- Sweet potato flour
Instructions
- Mix all ingredients for marinade together in a ziplock bag. Add in the pork chops and seal the bag. Massage pork chops in marinade, then spread out the pork chops in bag. Keep in the fridge and marinate overnight.
- Next day, prepare sweet potato flour in a plate. Remove pork chop from marinade, coat well with sweet potato flour and shake off excess flour. Place on separate tray, do not stack. Repeat process for the rest.
- Pour about 1/2 inch oil in a pot or frying pan, set it over medium heat. It is ready if flour starts bubbling when dropped in hot oil.
- Slide pork chop in the oil, cover with lid to prevent oil splatters. Fry until golden brown and crispy on both sides. Remove and transfer to wire rack. Repeat for the rest of the pork chops.
- Let pork chops cool slightly, cut into strips. Serve it together with rice, pickled mustard, vegetables and a ramen egg. Enjoy!