Taiwanese Pork Chop Recipe

Prepare and score

Trim visible silver skin and excess fat from the pork chops. Using a sharp knife, make 3–4 shallow diagonal cuts across the surface of each chop (do not cut all the way through). This helps the marinade penetrate and the chop to cook evenly.

Make the marinade

In a bowl combine 4 tbs soy sauce, 2 tbs rice wine, 1 tsp granulated sugar, 3 minced garlic cloves, 1 tsp white pepper, 1/2 tsp five-spice powder, and 1 tsp sesame oil. Stir until sugar dissolves.

Place the pork chops in a shallow dish or zip-top bag and pour the marinade over them, rubbing it into the cuts. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Remove from refrigerator 20 minutes before frying to come closer to room temperature.

Prepare dry mix

In a wide shallow bowl or plate whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp white pepper until evenly distributed.

Optional wet batter

If you prefer a thicker, crispier coating, beat 1 egg in a separate bowl and whisk with 1/2 cup cold water. You can either dip the marinated chops directly into the dry mix for a drier crust or into the wet batter then into the dry mix for a more puffy, crackly crust. For traditional Taiwanese pork chop (often batter-coated), dredge in batter then press into the dry mix.

Dredge each chop: shake off excess marinade, dip into wet batter (if using) and then coat evenly in the dry flour-cornstarch mix, pressing to adhere. For a thinner crust, press into the dry mix directly without batter. Set coated chops on a wire rack for 10 minutes to let the coating relax and adhere.

Heat oil

Pour about 1 liter of neutral oil into a deep skillet or a wok to a depth of about 1.5–2 inches (enough to partially submerge the chops). Heat oil over medium-high heat to 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise steadily without browning instantly.

First fry (blanch fry)

Carefully lower chops into hot oil, leaving space between pieces. Fry for 2–3 minutes per side until set and light golden but not deeply browned. Use tongs to turn once. Remove and drain on a wire rack or paper towels. This first fry cooks meat through without over-browning the crust.

Second fry (crisp finish)

Increase oil temperature to 375°F (190°C). Return the chops to the hot oil and fry for another 1–2 minutes per side until the crust is deep golden-brown and very crisp. Internal temperature of the thickest part should reach 145°F (63°C). Remove and drain on a rack for 2–3 minutes.

While chops rest, combine 2 tbs rice vinegar, 1 tsp sugar, 0.25 tsp salt and 2 tbs water in a small bowl. Stir until sugar and salt dissolve. Add 1 cup thinly sliced cucumber, toss to coat and let sit at least 5–10 minutes. Drain before serving.

Divide 4 cups steamed rice among plates. Place a handful (about 1/2 cup) shredded cabbage or lettuce on each plate if using. Set a hot pork chop on top of the greens or beside the rice. Spoon or smear 2 tbs ketchup per plate if you like the Taiwanese sweet-tangy ketchup accompaniment. Add pickled cucumbers and sprinkle with chopped cilantro or scallions.

Serve immediately so the pork skin stays crisp. Leftover chops can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.