Taiwanese Pork Chops
Servings 4
Ingredients
- 4 pork chops bone-in
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon Chinese five spice
- 2 star anise
- ¼ teaspoon black pepper
- 2 garlic minced
- 1 large egg
- 1 cup sweet potato starch
- oil for frying
Instructions
- Make small slits around the edges of the pork chops, about 2 inches apart, to prevent the pork from curling when fried. Lightly pound pork chops with a mallet until ½-inch thick.
- Combine soy sauce, sugar, Chinese five spice, star anise, pepper, and garlic, whisking until sugar is dissolved. Pour marinade over pork chops, turning to coat. Let marinate for at least 4 hours or overnight. Remove star anise.
- Beat egg in a small bowl. Pour egg over pork chops, coating both sides evenly.
- Add sweet potato starch to a shallow bowl and coat pork chops with starch, making sure to cover it thoroughly. Shake off the excess and repeat with remaining pork chops.
- Add enough oil to fill a large skillet to a depth of ¼ inch. Heat over medium heat and carefully lay pork chops in the hot oil. Shallow fry until golden brown, about 5 minutes. Flip pork chop over and continue to cook on the other side until golden brown. Remove from oil and transfer to a paper-towel-lined tray to drain excess oil. Repeat with remaining pork chops and serve with rice.
Notes
You can marinate the pork chops overnight, if desired.
If you can't find sweet potato starch, you can use tapioca starch instead.
