Taiwanese Pork Chop Rice

Taiwanese Pork Chop Rice Recipe


4 pork chops

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)


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.

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.