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baked taiwanese pork chop

The alternative calls for marinating, and then a mixing of potato starch and water to make a paste that yields a uniform coating. If you want to achieve an extra crispy texture, you can pan-fry the pork chop a second time for a few minutes after it's done frying the first time. will change the nutritional information in any recipe. Place one piece (or two if your pan can fit them) of pork chop in the pan carefully, cook until the bottom side is golden brown (about 3-5 minutes), and then flip to the other side and continue to cook until both sides became golden brown and become very crispy (around 2-3 minutes). Pour coarse potato starch in a shallow container and dredge the meat on both sides so it’s well coated and shake off the remaining flour. Drop a pinch of starch into the oil. A halved tea egg (because the giant pork chop wasn’t enough protein—duh), Pickled mustard greens (for that perfectly pickled bit of tang), Taiwanese fried pork chops are right up there alongside other heavy hitting Taiwanese hits like. Just mixed the ingredients in a bowl and threw in the starch and water. Both are solid candidates, and the best part is, a pork chop plate will run you about $7! This quick process should take about 4-5 minutes. (about 2.5 lbs/1kg; we used bone-in pork loin end chops because they're fattier than center cut pork chops), (Plus ½ cup, divided. Gently lay down the chop on one side for about 2-3 minutes and then flip to the other side. For the best texture, cook just the amount you are eating each time. serves four very hungry people or 6 lighter eaters. If you want, you can just buy soy sauce paste (醬油膏) and add crushed garlic to use a a dipping sauce. Cover and store it in the fridge for 6 hours to overnight. Turn the heat down to medium, add in half a cup of water and put the lid on for another 5 minutes or so to steak cook the insides 4. 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! It came out more like a slurry than a paste, that wouldn’t even cling to the meat. I poured off most of the liquid and added more starch. June 6, 2020 · Leave a Comment ·. After another 2-3 minutes, when the chop is nice and golden brown, remove and put on a paper towel to soak up the rest of the oil. This pork chop is usually done with deep frying in the restaurant, but I prefer to pan fried it at home instead so that I won't need to worry about how to deal with a big pot of oil afterward. To avoid curling during frying, make 1-inch cuts around the perimeter of the pork chop, about 1-2 inches apart. if the pork chops are getting too dark). Typically, Taiwanese pork chop rice is served over rice with a side of stir fried cabbage and a soy sauce egg and some pickles. I’ve heard people use corn starch or tapioca starch or Japanese panko but I say use at your own risk. Taiwanese fried pork chops are right up there alongside other heavy hitting Taiwanese hits like Beef Noodle Soup and Gua Bao pork buns. Remove the meat from the bag and toss out the marinade. Strawberry and Cream Cheese Pineapple bun (Melonpan/Bolo bao) », Air Fryer Chicken Wings (Taiwanese Popcorn Chicken Flavor), Castella Pancake (Baked Japanese Souffle Pancake), Baked Custard Bun (Cream Pan) - Asian Bakery Style, Chinese Sesame Flatbread (Shaobing) - Taiwanese Traditional Breakfast Style, 3 Ingredient Easy Homemade Boba Tapioca Pearl - With brown sugar milk, Crispy and Flaky Chinese Scallion Pancake (蔥油餅). Very well written. The full monty version usually consists of: Which one do you eat first?! When you’re ready to fry the pork chops, add the additional ½ cup water and ½ cup potato starch to the pork chops. Get Weekly Recipes Straight to your inbox! 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! That said, while this is a cheap meal to eat out, it’s a rich and delicious dish that takes some effort and pre-planning for the home cook. Each restaurant does their pork chop differently, and in this recipe I will show you how to make restaurant level crispy pork chop at home easily with my special tips. Tap here to receive our FREE top 25 recipe book! I like to simply sprinkle some salt and white pepper powder on top of the pork chop and enjoy it with rice. Sadly, I have not found a good substitute for sweet potato starch. Set aside for about 10 minutes until the starch looks wet. Thank you so much, Kevin! After 20 seconds, add the mustard greens and sugar. You will need to marinate for at least 6 hours and preferably even overnight in order to achieve the results that we are looking for. The egg in the marinade combines with the tapioca starch coating to become something very crunchy and delicious after pan-frying. Toss them until they’re evenly coated in the resulting paste. Fill a frying pan ½" (1 cm) deep with vegetable oil and turn the heat to medium. 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. After 20 seconds, add the mustard greens and sugar. Place the cooked pork chop on a cooling rack, pat it with paper towel to absorb the excess oil and continue to cook the rest of the pork chops. One downside of pan frying is that the crisp and crunchy texture won't last as long as if the pork chops were deep fried. Press both sides of the pork chop into the starch to help them stick better. Traditionally, sweet potato starch is used; you can also use that, or cornstarch), (washed and roughly chopped); can substitute any other leafy green). Place a piece of pork chop in a Ziploc bag, pound both sides of the meat with a meat tenderizer from outside the bag until the pork chop becomes about double in size. We’ve opted for the second, which creates a delicious consistency. Heat the pan to medium high and add about ¼” of oil. TheWoksofLife.com is written and produced for informational purposes only. Pro Tip: Cut small slits along the fat side of the loin which will prevent the meat from curling when cooking. Thinking next time I may take the marinade, boil and reduce it on the stove top to make a drizzling sauce for the pork chop!

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