Taiwanese Pork Chops

Discover the irresistible crunch and bold flavor of Taiwanese Pork Chops, a beloved street food staple that's remarkably easy to make at home! These thinly pounded, bone-in pork chops are marinated in a fragrant blend of soy sauce, Shaoxing wine, garlic, Chinese five-spice, and ground white pepper, infusing each bite with layers of savory and aromatic goodness. Coated in sweet potato starch for an ultra-crispy exterior and fried to golden perfection, these chops deliver a delightful contrast of tender, juicy meat and a satisfying crunch. Perfectly paired with steamed rice and tangy pickled vegetables, this quick and delicious recipe brings the authentic taste of Taiwan to your dinner table. Whether you're a fan of Asian cuisine or in search of a new crowd-pleaser, these Taiwanese Pork Chops are sure to become a favorite!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops
• 4 tablespoons Soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 3 cloves Garlic, minced
• 1 teaspoon Sugar
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon Ground white pepper
• 1 large Egg
• 1.5 cups Sweet potato starch (or cornstarch)
• 4 cups Oil for frying

Directions

Step 1

Use a meat mallet or the back of a knife to pound each pork chop until they are about 1/4 inch thick. This tenderizes the meat and creates a larger surface area.

Step 2

In a large bowl, combine soy sauce, Shaoxing wine, minced garlic, sugar, Chinese five-spice powder, and ground white pepper. Mix well to create the marinade.

Step 3

Add the pork chops to the marinade, ensuring they are fully coated. Let them marinate for at least 1 hour in the refrigerator. For best results, marinate overnight.

Step 4

Before frying, beat the egg in a small bowl and prepare the sweet potato starch in a separate wide shallow dish for dredging.

Step 5

Remove the pork chops from the marinade and pat them dry with paper towels to remove excess moisture. Dip each pork chop into the beaten egg, then dredge it thoroughly in sweet potato starch, pressing gently to ensure an even coating.

Step 6

Heat oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test the oil with a small piece of starch-coated pork; it should sizzle immediately.

Step 7

Gently lower the pork chops into the hot oil one at a time, frying in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and crispy.

Step 8

Remove the pork chops from the oil and let them rest on a wire rack or paper towel-lined plate to drain excess oil.

Step 9

Serve immediately with steamed rice and pickled vegetables for a classic Taiwanese meal.

Nutrition Facts

Serving size	2289.5 grams (2289.5g)

Amount per serving	% Daily Value*
Calories	11496

Total Fat 1067.50g	1369%
Saturated Fat 177.30g	887%
Polyunsaturated Fat 2.00g
Cholesterol 764mg	255%
Sodium 2923mg	127%
Total Carbohydrate 339.20g	123%
Dietary Fiber 3.80g	14%
Total Sugars 4.90g
Protein 206.30g	413%

Vitamin D 54IU	269%
Calcium 233mg	18%
Iron 9mg	52%
Potassium 2935mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.5%

Protein: 7.0%

Carbs: 11.5%