Due to COVID-19 pandemic spread, SUBARU is ready to take these high standards of epidemic preventions which based on the epidemic prevention guidelines that Taiwan Centers for Disease Control (CDC) announced:
Contact-Based Policy: Execute crowd management of showrooms and service centers, all staffs are required to wear mask all day, take daily body temperature , disinfect hands and environment with alcohol to reduce the risk of infection.
Wearing masks, temperature taking, taking disinfection with alcohol: Consumers have to take a temperature, disinfect hands with alcohol before enter showroom or service center, and wearing mask all the time.
Test drive from home and Subaru owner service from home: We provide “test drive from home” service, “convoy of car maintenance” service, “delivery operations for home” service that based on standards of epidemic preventions according to clients’ needs(please take reservation in advance).
Continuous environmental disinfection several times a day : We’ll take environmental disinfection of showrooms, test drive vehicles, service centers, substituted vehicle several times a day to ensure the health and safety of consumers.
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
Prep time40 Min to Overnight
Cooks in10 Min
photo by Yu Tsai
1 dozen pork chops with or without bones
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
1.5 cups sweet potato starch
4 cups of oil for frying
Take each pork chop and cover with plastic wrap. Tenderized and pound meat to 1/8 inch (3 to 4 mm) thin.
Combine all marinade ingredients into a big bowl and mix well.
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.
Spread out sweet potato starch on a plate.
Coat each side of the marinated pork chops with sweet potato starch and dust off any extra that didn't not stick.
Pan fry the pork chops by heating up a flat pan with a little oil. Do not deep fry them.
Pan fry for 1 to 1 1/2 minutes on each side.
Garnish with scallions and serve with rice and pickled mustard greens.