Crispy Taiwanese Pork Cutlets

Ingredients for Crispy Taiwanese Pork Cutlets

• 4 (1/2"-thick) boneless pork loin chops (about 450g .)

• 80ml soy sauce

• 80ml unseasoned rice vinegar

• 2 tablespoons soy paste

• 2 teaspoons granulated sugar

• 1/2 teaspoons freshly ground black pepper

• 1/4 teaspoons freshly ground white pepper (optional)

• 1/4 teaspoons ground cinnamon

• 1/4 teaspoons Five-Spice Powder

• 350ml Chinese sweet potato starch

• Vegetable oil (about 725ml

• for frying)

• Gochugaru (fine Korean red pepper powder

• for serving

• optional)

• A deep-fry thermometer

Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef’s knife to pound meat, moving knife back and forth across the surface, to 1/8"–1/4" thick. The surface will be jagged and textured.

Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and 80ml water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.

Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.

Clip thermometer to the side of a large skillet or pot and pour in oil to come 1/2" up sides. Heat over medium-high until thermometer registers 177°C. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.

Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.

Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.