In a dish, dredge your steaks thoroughly in the sweet potato flour. (Too much longer and the vinegar will take over.) In a pot at least double its quantity, so that it doesn’t boil over, bring the neutral oil to 350☏ (175☌), when measured with a candy thermometer. Let sit covered in the fridge for one hour and up to four hours. In a bowl, combine the shio koji, salt, Chinese five-spice powder, rice vinegar, sugar, light soy sauce, toasted sesame oil, ginger and garlic and coat the steaks with the marinade. For frying, you want the chops to cook evenly and quickly, so pounding them out is important. MAKE THE PORK CHOPS: One at a time, lay the pork steaks on a cutting board and pound them to an even thickness (about 1/2 inch / 12 mm) with a meat tenderizing hammer. red chile flakes, such as gochugaru or Sichuan chile flakes (optional) We could eat a whole plate of these fried pork chops alone easily, but they’re great served over rice (pai gu fan) with some pickled mustard greens and a fried or boiled egg to round out a dinner. It may not be the gold standard of fried pork chops, but it sets a great bar. This place and Bojangles are high on our fast-food restaurant favorites. It’s a place where you can get fried pork chops and blanched sweet potato leaves with a little Taiwanese soy paste and a side of Lu Rou Fan (page 151). It’s sort of fast food, but it’s done well, and it’s delicious. Fried pork chops make us think of a Taiwanese chain called Formosa Chang.
The fried pork diversity in Taiwan is amazing. Some are crispier, like da ji pai (big fried chicken), but some are glistening with caramelization. Here’s What to Expect.įried pork chops (pai gu) are very popular in Taiwan.
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#Deep fried pork chops recipe chinese how to#
How to Make a Cardboard Plane, a Refreshing Bourbon Cocktail You Can Actually Drink at a BBQ If you prefer the traditional deep fried method, I have that too! Crispy Sweet and Sour Pork 脆皮咕嚕肉.This 45-Year-Old Single Malt Comes in a Wild, Maritime-Inspired Bottle
I've also created a non-deep fried version of sweet and sour pork! Check it out: Easy Sweet and Sour Pork 簡易咕咾肉. Give my Honey Garlic Pork Chops 蜜汁蒜子豬扒 recipe a try, I’m sure your family will love it! It’s really easy to customize this dish and make it your own. It’ll give you a really nice glaze and great caramelization, sure to make any meat extra delicious! You can also add some plum sauce, lemon juice or ketchup to it to make a garlic sweet and sour sauce.Ĭonsider adding some assorted peppers and onions to add some colour and extra flavour. You can also use the honey garlic sauce from this recipe to finish off chicken wings that you put on the barbeque. I love combining honey, garlic and a bit of salt. And the honey garlic sauce is super easy too! Pan-frying instead of deep-frying means less oil and less clean-up. It’s not as crispy as the riblet recipe, but it’ll take a fraction of the time and still has some crispiness to it. My Honey Garlic Pork Chops 蜜汁蒜子豬扒 recipe gives the same great flavour with a simple marinade, some corn starch and no deep-frying. It’s a very delicious dish but does require some extra work with a more complex batter and deep-frying. The chef put a batter on it, deep-fried them and smothered them with a honey garlic sauce. Someone at a Chinese restaurant decided to take it a notch up. There's a rumour that the Honey Garlic Riblets 蜜汁蒜子骨 was born here in Vancouver, Canada! The original honey garlic riblets from China was a braised dish. It wasn’t until the Qing Dynasty that it was added to savory dishes to promote healthy appetites during the hot summer months. It was commonly used in sweet soups and cakes. They also used it for its medicinal properties. At first, they used it to sweeten wine and give it a better texture. The Chinese have been using honey for at least 4000 years. Honey Garlic Pork Chops 蜜汁蒜子豬扒 (Cantonese: mut zup shuen zi ju pa) is my spinoff to the Honey Garlic Riblets 蜜汁蒜子骨 (mut zup shuen zi gwut).
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