Taiwanese Pork Chops Recipe: The Iconic Lunchbox Meal
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You’ve probably recognized Taiwanese pork chops from Din Tai Fung. (That is, if you’ve ever gotten the courage to stray from the xiao long bao.) These are just like regular pork chops, so it’s similarly satisfying in the meat department. But thanks to a Chinese-style marinade (it’s the five-spice powder) and a cornstarch-and-rice-flour coating combo, it comes with flavorful meat encased in a nice crumb.
What are Taiwanese Pork Chops?
Taiwanese pork chops are a traditional Taiwanese dish; you’ll often find it in lunchboxes, or sold as local comfort food. People usually serve the dish with tea eggs, pickled and/or steamed vegetables, and hot rice.
How to Make Taiwanese Pork Chops
Before starting, make sure to prep your Taiwanese pork chop powder, which you can learn how to do here.
Next, prepare your pork chops by cutting slits in the skin. This prevents it from curling when cooked.
Taiwanese pork chops are traditionally bone-in. But if you want it more Din Tai Fung-style, you can use boneless pork chops. If going that route, make sure to pound it to make it thinner and more even. (You can also pound bone-in pork chops, too, but it’s really not necessary. It’s mostly a matter of preference.)
Add pork chops into a large bowl, then add eggs and half of the seasoning powder. Mix everything until well combined and let it marinate for at least 30 minutes or up to overnight.
When ready to cook, prepare your breading by mixing your rice flour, all-purpose flour, and cornstarch in a bowl.
This combination gives the pork chops its slightly crispy crumb. Take each pork chop and coat it in the breading.
Set these aside for 10 minutes so that a crust forms on each one.
Meanwhile, preheat your frying oil to 350F. Fry the pork chops in the oil until cooked through, which should take between eight to 10 minutes.
Remove the pork chops and set them on a rack or a plate lined with paper towels to drain the oil.
Sprinkle the pork chops with the remaining seasoning.
Serve the pork chops with our Din Tai Fung-inspired fried rice, some pickled greens, and tea eggs, and you’ve got yourself a full Taiwanese lunch box!
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