Try this Taiwanese Pork Chop recipe, or contribute your own.
- Carbohydrate 11.089352519441 g
- Cholesterol 137.31 mg
- Fat 18.3798150007669 g
- Fiber 3.03712500289074 g
- Protein 46.2036875095863 g
- Saturated Fat 6.0130250000997 g
- Serving Size 1 1 serving (397g)
- Sodium 993.656001792269 mg
- Sugar 8.05222751655023 g
- Trans Fat 2.76604500035661 g
- Calories 398 calories
Step-by-step
- Cut about 3-4 slits in the pork chop to prevent curling when cooking
- Pound meat to about ¼" thick
- smash garlic
- Put all the ingredients in a zip bag and marinade for at least 30 minutes up to overnight
- Remove the meat and coat the meat with potato starch
- Heat pan to medium high and add about ¼" of oil
- Fry the pork chop on one side for about 3 minutes and then flip over and fry for another 3 minutes until both sides are golden brown
- Remove and drain the oil on paper towels
- Cut into strips and serve with white rice
Ingredient measurements rarely communicate how molecules behave during high-heat pan-frying. Soy sauce introduces amino acids and reducing sugars that initiate the Maillard reaction much faster than protein alone can achieve on its own, producing deep savory aromas and complex browning when exposed to hot oil. Shaoxing wine contributes ethanol and volatile esters that dissolve lipid-soluble compounds, carrying garlic and five-spice aromatics deep into the muscle fibers during the mandatory 30-minute resting window.
Mechanical preparation dictates structural integrity just as much as chemical seasoning does. Cutting three to four small slits through the connective tissue ring prevents the exterior edges from contracting unevenly and warping the meat into a dome shape in the pan. Pound each cutlet down to exactly a quarter-inch thickness so heat penetrates the center before the exterior starch burns. Lumpy sweet potato starch creates a craggy, multi-layered exterior crust that absorbs frying oil efficiently while sealing internal moisture inside the muscle cells. Frying at medium-high heat for precisely three minutes per side guarantees a crisp golden-brown barrier without scorching the delicate sugars present in the marinade.
Altering the starch component destroys the authentic crunch. Regular cornstarch hydrates too smoothly in moisture, resulting in a thin, translucent coating instead of the signature shaggy crust characteristic of sweet potato flour.
