taiwanese pork chop

A Taiwanese pork chop plate is a thing of beauty. Our recipe has not just the juicy fried pork chop, but all the fixings, like the pickled mustard greens!

Taiwanese Pork Chop Plate

pork chops

garlic ((grated))

water ((plus 1/2 cup, divided))

salt

sugar

white pepper

five spice powder

soy sauce

Shaoxing wine

potato starch

vegetable oil ((for frying))

vegetable oil

red chili

garlic ((chopped))

mustard greens ((chopped))

cabbage

ginger ((optional))

garlic ((sliced))

salt ((to taste))

4-6 tea eggs

white rice

First prepare the pork chops. Rinse them under cold running water to remove any bone fragments and other impurities (be sure to disinfect the sink after you’re done). To avoid curling during frying, make 1-inch cuts around the perimeter of the pork chop, about 1-2 inches apart. After that, use a rolling pin to hammer the chops to a ½-inch thickness. It can help to put some parchment paper on top of the chops to prevent splatter.

Add them to a large bowl, and add the grated garlic, 3 tablespoons water, salt, sugar, white pepper, five spice powder, light soy sauce, wine, and 1 teaspoon potato starch. Mix thoroughly to coat the pork chops. Marinate in the refrigerator for at least 3 hours or overnight.

While your pork chops are marinating, you’ll want to prepare some other items. First, the tea eggs—if you’re only letting your pork chops marinate for 3 hours, you’ll need to make the tea eggs the night before (you could also make plain hard-boiled eggs if pressed for time). You can also wash and chop the napa cabbage, and prepare your mustard green ingredients. You’ll also need to make rice!

When you’re ready to fry the pork chops, add the additional ½ cup water and ½ cup potato starch to the pork chops, and toss them until they’re evenly coated in the resulting paste. In a cast iron skillet or Dutch oven, add about ¾ inch oil, and heat over medium high heat. When some of the marinade dipped into the hot oil sizzles vigorously, you’re ready to fry.

Fry the pork chops one at a time, carefully lowering them into the hot oil so they lay completely flat. Fry for about 3 minutes on each side, lowering the heat to medium if needed (i.e. if the pork chops are getting too dark). Repeat with all four pork chops.

When you’re on the third or fourth pork chop, if you are able, we recommend getting some kitchen help and sauteeing the mustard greens. Add 1 tablespoon oil to a hot wok until just smoking. Break the dried chili pepper in half and add it to the oil with the garlic. After 20 seconds, add the mustard greens and sugar. Stir until heated through (they should not take on any color). This quick process should take about 4-5 minutes.

You’ll also need to stir-fry your choice of greens. Add another couple tablespoons oil to your wok, and heat until it’s just smoking. Add the ginger and garlic, let sizzle for 10-20 seconds, and follow with the cabbage. Cook until the cabbage is wilted, and season with salt to taste.

On each plate, serve rice, a pile of cabbage, a healthy few spoonfuls of the mustard greens, a halved tea egg, and of course a pork chop!

Top 1 taiwanese pork chop recipes from across the web

The most viewed taiwanese pork chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taiwanese Pork Chop Plate

Top 1 taiwanese pork chop recipes from across the web

The most viewed taiwanese pork chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taiwanese Pork Chop Plate

The most viewed taiwanese pork chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine