Matt Xiaxiang
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Main dishesTaiwanese fried pork
Posted: 17/08/2024Updated: 17/08/2024
Pork marinaded in garlic, white pepper, five spice, oyster sauce, and soy sauce, then fried until crispy.
Commonly served with steamed white rice and a variety of vegetable side dishes like pickled cabbage or radishes, which add a tangy contrast to the rich fried pork, or a smashed cucumber salad that complements the dish with its refreshing coolness.
Ingredients
Servings
Pork marinade
- 4 large Pork chops (boneless)
- 3 cloves Garlic
- 2 teaspoons White pepper
- 1 tablespoon Five spice
- 1 teaspoon Baking soda
- 2 tablespoons Oyster sauce
- 3 teaspoons Dark soy sauce
- 2 teaspoons Salt
- 1 large Egg
- 1 tablespoon Cornflour
Frying
- 50 grams Tapioca flour
- Vegetable oil
Instructions
Pork marinade
- Begin by vertically slicing along the pork fat then evenly flatten to a couple centimetres thick. I use the back of my knife for ease.
- Add the pork chops to a large mixing bowl. Combine with very finely minced garlic, oyster sauce, white pepper, five spice, baking soda, dark soy sauce and salt. Cover and leave to marinade in the fridge for an hour (or up to 3 hours).
- Once marinaded, crack the whole egg into the bowl along with the cornflour and mix until fully combined. You should have a sticky binder on the pork.
Frying
- Coat each pork chop in tapioca flour, leaving no areas uncovered. Add enough vegetable oil in a pan to shallow fry the pork chops. Allow the oil to heat to 175°C before adding the fried pork. Maintain the oil heat and cook the pork chops for 3-5 minutes on each side depending on thickness.
- Leave the fried pork to rest for around 5 minutes before serving.
My notes
Cooking tips
- Cutting the pork chop fat: This helps to break down the fat whilst frying and prevent the pork chop from curling.
- Pre-heating the oil: Make sure the oil is hot enough before adding the pork chops to avoid them becoming greasy. Use a cooking thermometer if available or as a rough guide, if you see small bubbles forming around the tip of a submerged wooden utensil, the oil is around 165-175°C.
- Frying the pork chops: Do not overcrowd the pan. Fry in batches if necessary to maintain the oil temperature.
- Allow the pork chops to rest: Leave to rest for at least 5 minutes before cutting. This helps it retain its moisture.
Alternative ingredients
- If you cannot get hold of tapioca flour, coating in cornflour or plain flour works nearly as well. Tapioca flour (and corn flour) lends to a lighter, crispier coating with a delicate texture whereas plain flour has a traditional, thicker crust with a heartier crunch.
- If you like the flavour base of the marinade, you can use alternative choices for protein such as chicken thighs or thinly sliced steak.
Storage instructions
Ensure the fried pork has fully cooled before storing in the fridge or freezer as otherwise this can cause condensation. Condensation will make the coating less crispy.
- Refrigeration: Store up to 3-4 days in an airtight container.
- Freezing: Store for up to 3 months in an airtight container.
Re-heating instructions
- Oven: To re-heat fried pork chops in the oven without losing too much fat, preheat to 175°C. Place the pork chops on a wire rack over a baking sheet and cover loosely with foil to retain moisture. Heat until the internal temperature reaches 74°C, then uncover for the last few minutes to crisp up. Let them rest briefly to keep them juicy.
- Stove: Re-heat fried pork chops in a pan with small amount of oil over medium heat. Place the pork chops in the skillet and cook for about 3-4 minutes on each side, or until the internal temperature reaches 165°F (74°C). Flip the chops occasionally to ensure even heating and to crisp up the coating. Let the pork chops rest briefly before serving.
Nutrition and dietary facts
(Per serving) Calories: 678kcal (30%), Protein: 55.1g (92%), Fat: 42.4g (53%), Saturated fat: 13.8g (92%), Carbohydrates: 27.2g (10%), Sugars: 1.2g (5%), Fibre: 0.6g (2%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.