Taiwanese Pork Chop

Taiwanese Pork Chops

This is a two part recipe:

Part 1- Fried Pork Chops

Ingredients:

• 2 thick bone-in pork chops
• 1 tbsp of minced garlic
• 2 tbsp of light soy sauce
• 1 tbsp of rice wine
• 1 tbsp of sugar
• ½ tbsp of Chinese five-spice powder
• Cornstarch
• Vegetable oil for frying

Directions:

Score the edges of the pork chop to keep them from curling when fried. Set aside while you prepare the marinade.

In a small bowl, combine garlic, soy sauce, rice wine, sugar, and five-spice powder.

Place pork chops in a resealable bag, pour marinade over pork chops and seal. 

Gently massage the marinade into the pork chops. Refrigerate for max an 1 hour.

Heat enough oil to fill the skillet to a depth of about ½ inch.

Remove pork chops from bag without wiping off marinade. Coat both sides of pork chop with cornstarch

Carefully add chops to skillet, turning once, until golden brown on both sides.

Part 2 - Ground Pork Sauce

Ingredients:

• 1/2 lb of ground pork
• 1 package of fried shallots
• 4 tbsp garlic, minced
• 2 cups of water
• ½ cup of soy sauce
• 1 tbsp of sugar
• 1 tbsp of rice wine
• 1 tsp of five spice powder
• ½ teaspoon of black pepper
• Vegetable oil for sautéing

Directions:

While the pork chops are marinating, start the ground pork sauce by sautéing garlic in a sauce pan.

Add the ground pork to the sauce pan and cook until brown.

Add a handful of shallots and stir a few times to evenly distribute.

Add water, soy sauce, sugar, rice wine, five-spice powder and black pepper. 

Bring to a boil. 

Once boiling, cover, reduce heat and simmer for an hour.

I like to ladle the sauce over rice, place a chop on the rice, pile a bit of minced mustard greens to a side and garnish with sliced green onions.

This goes well with noodles too.

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Quick video overview here: https://www.youtube.com/watch?v=RzhPv2_cmqI