Taiwanese pork chop recipe

• porsjoner: 4 servings
• aktiv tid: 10 minutes
• total tid: 4 hours 25 minutes

Ingredienser

⅘ lb boneless pork chops (from pork tenderloin, 2 pieces (about 0.4 lb each, 1–1¼-inch thick before pounding)

½ tsp garlic granules (or 3 cloves grated garlic)

¼ tsp ginger powder (or 1 tsp grated ginger)

1 tsp coarse sea salt

½ tsp ground white pepper

½ tsp ground black pepper

½ tsp five-spice powder

2 tbsp soy sauce

½ tsp sugar

2 tsp toasted sesame oil

1 tbsp Michiu (clear rice cooking wine, or shaoxing wine)

1 large egg

½ cup Thick sweet potato starch (or coarse sweet potato starch)

Avocado oil spray

Fremgangsmåte

Before You Start:

Before you start

This recipe includes an important make-ahead step. The pork chop needs to be marinated for at least 4 hours or preferably overnight in advance for the best flavor.

Prepare the pork:

Halve the pork chop

Slice each pork chop horizontally (butterfly-style) to create thinner pieces about ½-inch (1.25 cm) thick. This means each chop will become two pieces.

Cut through silver skin

On the side with the silver skin (the thin white strip), make 3–4 shallow cuts across the strip, about 1 inch (2.54 cm) apart, cutting through the strip but not all the way through the meat. This prevents the pork from curling during cooking.

Lightly flatten

Gently pound each piece to about ¼-inch (0.64 cm) thickness to tenderize. Do not pound too thin or the pork will become dry.

Marinate:

Marinate the pork chops

Transfer the pork to a rectangular container. Add all ingredients from garlic through egg. Use your hands to break up the egg and mix well until the pork is evenly coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

Coat:

Coat with starch

Lightly shake off excess marinade, then coat each piece evenly with sweet potato starch on both sides. Transfer to a plate and let rest for 10 minutes until the starch appears damp so the coating can adhere and not fall off during cooking.

Cook the pork chops

Air fryer time and temperature

Air fryer: Lightly spray the air fryer basket with oil. Air fry at 360°F (182°C) for 7 minutes. Open the basket, flip the pork, and spray more oil on top. Continue air frying for another 6 minutes. For extra crispiness, flip once more and cook for an additional 2–3 minutes. Use a moderate temperature to prevent the starch from burning or turning too dark.

Oven bake time and temperature

Oven Bake: Preheat the oven to 400°F (200°C), or use the convection setting if available. Place a wire rack over a rimmed baking sheet to allow airflow, and lightly brush the rack with oil. Arrange the pork chops on top and spray generously with avocado oil until no dry, powdery spots remain. Bake on the middle rack for 7-8 minutes, then flip, spray any dry areas, and bake for another 5-7 minutes until golden. For a lightly charred finish, broil on the top rack for 1–2 minutes.

Stovetop frying time and temperature

Stovetop (shallow fry): Add about ¼ inch oil and heat it to 320–338°F (160–170°C). Carefully lay-in the pork chops and fry the first side for about 90 seconds until the sweet potato starch "pearls" and the edges look golden. Flip the chops and fry the second side for another 60–90 seconds until the crust is a light, sandy golden brown and the meat is cooked through.

Rest and serve:

Rest the pork chops

Transfer the pork to a wire rack and let rest for 3 minutes. Slice into wide strips and serve hot. The pork chops are well-seasoned and do not require additional seasoning.

How to serve it

Serve with fried rice, sautéed baby bok choy (or green beans), soy-marinated eggs, and/or pickled cucumbers.

Næringsinnhold

• Porsjonsstørrelse: 1 piece
• Kalorier: 259 kcal
• Totalt fett: 9 g
• Mettet fett: 2 g
• Umettet fett: 6 g
• Transfett: 0.03 g
• Kolesterol: 109 mg
• Natrium: 1166 mg
• Totalt karbohydrater: 19 g
• Kostfiber: 2 g
• Totalt sukker: 1 g
• Protein: 24 g