Taiwanese Crispy Fried Pork Chop
One of the most popular bento (lunch box) meal in Taiwan is the Taiwanese Fried Pork Chop. You can find easily in family marts like 7-eleven and even train stations, so you can it any time of the day! There are two varieties; braised or fried. I prefer the fried version for the fragrance and crunchiness.
It’s difficult to find good Taiwanese pork chop here in Singapore, I only like two places that happens to be opened by Taiwanese. One of them is Supreme Pork Chop and the other in Oxley Tower, my ex-colleague and I know the boss but we haven’t been able to get in contact with him for months and his shop has been closed too. I do miss his fried pork chop bentos and his never-ending generosity.
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. Try to get the part with bone, it’s more tender. The one I used in the video was loin cut into pork chop size and it’s on the dry size, so I won’t recommend. (Covid circuit breaker has limited my choice of ingredients)
Marinade
For a flavorful pork chop, it is important to marinate the pork chops for at least 6 hours. Shaoxing hua tiao wine is a very important aspect for the fragrance. This is currently my go-to-marinade for most meats. I may want to try Taiwan Fried Pork Ribs (排骨酥) soon!
Crispy Coating
Sweet potato flour makes the crispiest crust. If you don’t have it, tapioca starch will be a good replacement. Any other starch will not be able to achieve the same crispiness.
*Drool* I wanna make a batch while I’m typing this, good thing I have a pack of frozen pork chops in my fridge now. 🤭 Don’t forget to serve it together with rice, pickled mustard, vegetables and a ramen egg. Enjoy!
Taiwanese Crispy Fried Pork Chop
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!
Video
Did you make this recipe?
Snap a photo and show me what you’ve made. 😉
Simply tag me @laabicook on Instagram and I’ll definitely stop by to take a peek!
