Make sure pan is large enough to fit one chop. I feel the five spice is required for the authentic flavor as well. Many thanks!!! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Allrecipes is part of the Meredith Food Group. Very easy to make and tasty. I will definitely be making this again. Refrigerate at least 1 hour, turning the bag over every so often. Lightly sprinkle cornstarch on both sides of the chops. 4 large cloves of garlic. To revisit this article, select My Account, then View saved stories. The surface will be jagged and textured. I made it for two pork chops. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Info. This pork chop recipe has a great flavor using Chinese five-spice powder. Did a high heat sear about 1 min. Although traditionally the chop needs to be bone-in, I’ve adapted the recipe so it’s much easier to prep and cook. Go ahead and massage the meat for a minute and then put the bag in the fridge for at least 30 minutes, preferably 2 hours, or even overnight. The intro says sweet potato flour yet the ingredient list calls for sweet potato starch. I followed the recipe adding a little white pepper to the marinade. They were tender and juicy and really flavorful. Very well written. Store airtight at room temperature. I will definitely make it again! There are actually two types. I made these for dinner once again an they were a hit! If you want, you can just buy soy sauce paste (醬油膏) and add crushed garlic to use a a dipping sauce. Put the pork chops into the bag and make sure every part of the pork is covered with marinade. The only way to properly fry anything in Taiwan is to use sweet potato starch. Just like I remember. Add comma separated list of ingredients to include in recipe. Use a meat tenderizer and pound the meat to be about ¼” thick to help it cook faster without drying out the meat. All rights reserved. Make sure all sides of the pork chop are covered with the mixture. I didn't use as much oil for frying as they suggested but it still turned out fine. Pound the pork shoulder blade steak to tenderize the meat. Recipes you want to make. Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Flatten the pork chops with the dull edge of a cleaver or heavy knife to give the surface an almost fluffy texture and help the potato starch coating adhere. The fine sweet potato starch is used as a tenderizer or a thickener mixed into the ingredients itself. Add pork chops and turn to coat well. Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef’s knife to pound meat, moving knife back and forth across the surface, to ⅛"–¼" thick. It's taken me 20 years to find a recipe but this is the real deal. Gently lay down the chop on one side for about 2-3 minutes and then flip to the other side Taiwanese Pork Chops Serving Size: 2-4 people Pan Fried Pork Chops with Scallions and Broccoli Ingredients. Heat over medium-high until thermometer registers 350°. Carefully massage the marinade into chops, coating well. Place chops into the bag, and close the seal tightly. You saved Taiwanese Pork Chops to your. Let the pork chop cool for about 5 minutes and then cut into thick strips to serve. Rinse them under cold running water to remove any bone fragments and other impurities (be sure to disinfect the sink after you’re done… sliced dried licorice root or fennel seeds, "-thick boneless pork loin chops (about 1 lb. Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Very flavorful!!! Working in batches, fry pork until just golden, about 30 seconds per side. Heat the pan to medium high and add about ¼” of oil. Do Ahead: Five-Spice Powder can be made 1 month ahead. 727 calories; protein 14.7g 29% DV; carbohydrates 8.9g 3% DV; fat 71g 109% DV; cholesterol 34.8mg 12% DV; sodium 477.6mg 19% DV. Taiwanese Pan-Fried Pork Chop Rice - It's My Dish, Raindrop Cake – Mizu Shingen Mochi (水信玄餅), Dorayaki どら焼き (Doraemon’s favorite snack), ½ cup coarse sweet potato starch (there are NO substitutes!