Taiwanese Pork Chop Rice

Taiwanese Pork Chop Rice Recipe

Ingredients:

4 pork chops

Marinade:

Half tablespoons oyster sauce

30ml light soy sauce

Half teaspoon five spice powder

1 tablespoon sugar

20ml rice wine

Black pepper

For frying:

30g Japanese potato starch

30g Taiwanese sweet potato powder (grainy type)

Method:

1) Cut slits along the fat of pork chops to prevent the meat from curling. Then use a meat mallet to tenderize the pork. 

2) Mix the pork with oyster sauce, light soy sauce, five spice powder, sugar, rice wine and black pepper. Marinate and rest in the fridge for at least 2 hours.

3) Cover the pork chops with potato starch and sweet potato starch. Rest for 10 minutes before frying.

4) Heat up oil in a pot to 180 deg C. Fry the pork chops until golden brown. Serve.

Note:

Roasting in oven - Preheat the oven to 180 deg C. Spray the pork chops with oil, roast for 10 to 12 minutes. Turn to the other sides and roast for another 5-6 minutes

Air frying - Spray the pork chops with oil. Air fry at 180 deg C for 6 minutes. Turn the pork chops over and fry for another 3 minutes.