Taiwanese Fried Pork Chops with Rice (Pai Gu Fan)
- camissonia
- Nov 14
- 1 min read
These crispy coated soy & five spice marinated pork chops are usually part of a 'bian dang' or bento-style lunchbox that we would get from local vendors in Taiwan. They are traditionally served over steamed white rice along with soy-braised eggs. Super easy to make and incredibly delicious!
1
Note on the sauce:
*Takuan is a bright yellow-colored pickled daikon radish found in the refrigerated section of many Asian markets.
2
Note on the sauce:
**Soy sauce eggs are hard-boiled eggs braised in a soy marinade.
Notes
1
Wrap the pork chops loosely in plastic wrap & pound with a meat mallet to 1/2" thick. Place in a shallow casserole or in a Ziploc-type bag.
2
Add soy sauce, rice wine, sugar, five-spice powder, white pepper and garlic to the pork. Blend well, cover and marinate in the refrigerator for about 30-40 minutes (not more or may become too salty).
3
Place the potato starch, beaten eggs, and Panko into separate plates or shallow casserole dishes.
4
Heat 1/2 cup of oil in a sauté pan over medium high heat.
5
Dredge the pork chops first into the potato starch, then into the eggs, then into the Panko; set aside.
6
Once the oil is hot, add half of the pork chops. Cook about 4-5 minutes per side, covered, or until golden brown and with an internal temp of at least 155F. Remove to a paper towel-lined tray to drain. Cover the fried pork with foil and continue cooking remaining chops until all are done.
7
To serve, place 1-2 pork chops on a plate over a scoop of steamed white rice. Garnish with soy-braised eggs, pickled daikon radish slices and chopped fresh cilantro.
Instructions
6-8 boneless pork chops
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp sugar
1 tsp five spice powder
1/4 tsp white pepper
2 cloves garlic minced
Marinade
1 cup potato starch
1 cup panko bread crumbs
2 eggs beaten
Coating
1/2 cup vegetable oil
Takuan (pickled Daikon radish)*
Soy sauce eggs**
Chopped fresh cilantro
Sides & Garnish
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Taiwanese Fried Pork Chops with Rice (Pai Gu Fan)
Prep Time
30 min
Cooking Time
25 min
Rest Time
0 min
Total Time
55 min
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