Tuesday, November 13, 2012

Taiwanese Style Pork Chops

Taiwanese Style Pork Chops
serves 4


4 -  3/4 inch  thick,  bone-in pork chops or ¼-inch boneless pork chops
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar
1/2 tablespoon white wine
1/2 tablespoon Chinese five-spice powder
vegetable oil
vegetable oil for frying
sweet potato powder (substitute cornstarch)


1.  Prepare the pork chops by snipping the edges of the pork chops with a pair of kitchen shears in several place to keep them from curling up when fried.
2.  In a small mixing bowl combine  the soy sauce, wine, garlic, sugar, and five-spice powder.  When the marinade ingredients are thoroughly combined pour the marinade into a large, re-sealable plastic bag an place the pork chops into the bag, and seal the bag, squeezing out as much air as possible.  Gently massage the pork chops to thoroughly coat them with the marinade. Refrigerate the marinating pork chops over night or at least 1 hour, turning the bag over every so often to insure all the pork chops remain in contact with the marinade.
3.  Heat enough vegetable oil in a large, heavy bottomed frying pan over medium high heat to fill it to a depth of about 1/2 inch.
4.  While the oil is heating, build a dredging station by placing enough sweet potato powder (alternatively cornstarch) onto a flat plate to  dredge the four pork chops.  Remove the marinated pork chops from re-sealable bag and dredge each of the pork chops on both sides  and carefully place them into the oil.  Fry the pork chops, turning once, until golden brown on both sides and cooked through.
5.  Serve over white rice or accompanied by noodles.

No comments:

Foodie Blog