• About
  • Galleries
  • Make It
  • Recipes

Taiwanese Pan-Fried Pork Chops 煎豬排

Taiwanese Pan-Fried Pork Chops are not your typical deep-fried pork chops. They are lightly coated with sweet potato starch and pan-fried to perfection. The secret is in the marinade. The longer you allow the marinade to soak into the pork chops, more flavorful and juicy the pork chops will be. You can always find this simple yet delicious dish accompanied with rice and soy sauce eggs at a Taiwanese train station. It has truly become a very popular lunch box among business travelers.

- Yu Tsai


by Yu Tsai
Serves  12
Prep time  40 Min to Overnight
Cooks in  10 Min
Difficulty  Easy

photo by Yu Tsai

Ingredients

Ingredients:

  • 1 dozen pork chops with or without bones

Marinade Ingredients:

  • 2 tablespoons soy sauce
  • 5 cloves minced garlic
  • 1 large ginger sliced
  • 6 scallions cut up
  • 1/2 teaspoon of salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons sugar
  • 4 tablespoons rice wine
  • 6 teaspoons black vinegar
  • 1 tablespoon sesame oil
  • 6 tablespoons water
  • option: 1 1/2 tablespoons Sambal chili sauce if you like it spicy

Frying Ingredients:

  • 1.5 cups sweet potato starch
  • 4 cups of oil for frying

Instructions


Instructions:

  1. Take each pork chop and cover with plastic wrap. Tenderized and pound meat to 1/8 inch (3 to 4 mm) thin.
  2. Combine all marinade ingredients into a big bowl and mix well.
  3. Place all pork chops into the marinade. Toss, mix and allow them to rest for minimum of 30 minutes.

Note: For best taste, cover bowl and marinate pork chops overnight in the refrigerator.

Cooking:

  1. Spread out sweet potato starch on a plate.
  2. Coat each side of the marinated pork chops with sweet potato starch and dust off any extra that didn't not stick.
  3. Pan fry the pork chops by heating up a flat pan with a little oil. Do not deep fry them.
  4. Pan fry for 1 to 1 1/2 minutes on each side.

Garnish with scallions and serve with rice and pickled mustard greens.

Connect with
Street to Kitchen Asia