台式炸排骨飯Taiwanese Fried Pork Chop Rice

Prep 20 min·Cook 30 min·Rest 1 h

1. 1You're here
   Step 1.

   Cook the rice with the water.

   360 g Short-grain rice, cooked430 ml Water for the rice

   Rice / congee cooking
2. 2
   Step 2.

   Snip the fat edge of each chop in 3–4 places so it doesn't curl. Pound both sides with the back of a cleaver or a meat mallet to about 1 cm.

   4 Pork loin chops (bone-in or boneless), about 1.5 cm thick

   Knife work
3. 3
   Step 3.

   Mix the marinade, coat the chops and leave in the fridge for at least 1 hour, or overnight.

   4 Pork loin chops (bone-in or boneless), about 1.5 cm thick4 cloves Garlic, grated2 tbsp Light soy sauce1 tbsp Rice cooking wine (mijiu)2 tsp Sugar½ tsp Five-spice powder½ tsp White pepper1 Egg

   Marinate
4. 4
   Step 4.

   Press each chop into the sweet potato starch on both sides and rest for 5 minutes until the coating looks damp.

   4 Pork loin chops (bone-in or boneless), about 1.5 cm thick100 g Sweet potato starch

   Batter / coating
5. 5
   Step 5.

   Heat the oil to 170°C. Fry two chops at a time for 4–5 minutes, turning once, until golden and 70°C in the centre.

   4 Pork loin chops (bone-in or boneless), about 1.5 cm thick1 l Oil for deep-frying

   5 minDeep-fry
6. 6
   Step 6.

   Raise the oil to 190°C and fry each chop again for 30 seconds to crisp. Drain on a rack and rest for 2 minutes.

   4 Pork loin chops (bone-in or boneless), about 1.5 cm thick

   Deep-fry
7. 7
   Step 7.

   Serve each chop whole or sliced on a bed of rice with the blanched greens, preserved radish and a spoonful of braised pork sauce if you have some.

   4 Pork loin chops (bone-in or boneless), about 1.5 cm thick360 g Short-grain rice, cooked300 g Cabbage or pak choi, blanched2 tbsp Preserved radish, fried (optional side)optional: 150 g Taiwanese Braised Pork Sauce (Rou Zao)

   Assemble / plate