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Taiwanese Fried Pork Chops

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 6 hours
Total Time 6 hours 35 minutes
Servings 4
Calories 368

Ingredients

  • 4 pork chops
  • 1 tsp powdered ginger
  • 1 tsp salt
  • 1 ½ tbsp honey
  • ½ tsp pepper
  • 1 tsp Chinese five spice
  • ¼ tsp cinnamon
  • 4 tbsp soy sauce
  • 1 ½ tbsp rice wine
  • 1 egg
  • 6 garlic cloves
  • 1 cup corn starch
  • 2 tbsp vegetable oil

Instructions

  • All ingredients ready? Let's begin!
  • The first thing you need to do is tenderize the meat. If you have a meat mallet, use that. If not, I use a heavy rolling pin. You need to savagely beat the pork for several minutes until it becomes soft and thinner.
  • Make a few small cuts around the edge of the pork chops so they retain their size after cooking.
  • In a large bowl, add all of the ingredients from the ginger to the egg.
  • Peel and finely chop the garlic before adding to the bowl.
  • Stir together with a whisk or fork.
  • Add the tenderized pork chops to the bowl and use your hands to massage the marinade into the meat.
  • Cover and put in the fridge for several hours or overnight.
  • After the pork has marinated, spread the corn starch on a large plate. Place a piece of pork on the plate before flipping it to the other side. You want all sides of the pork chop to be thoroughly coated. Repeat with all pieces. You may need to add more corn starch if you run out.
  • In a large, cast-iron skillet or frying pan, heat half an inch of oil over medium-high heat. Wait until the oil is hot before adding the pork chops. You can test this by flicking some starch or a drop of water into the oil. If it sizzles, its ready.
  • Place the pork chops into the pan without overlapping them. You may need to cook one or two at a time.
  • Cook on one side for 5 minutes then flip and cook for another 3 minutes. You want both sides to be golden brown and super crispy, so you may need to cook a little longer depending on your oven.
  • When cooked, remove the pork chops from the pan and place it on a wire cooling rack with paper towels beneath so excess oil can drain.
  • Repeat with the remaining pork chops, adding more oil if needed.
  • Serve hot and enjoy!

Nutrition

Calories: 368kcal | Carbohydrates: 40g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 1661mg | Potassium: 526mg | Fiber: 1g | Sugar: 7g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg