Taiwanese soul food super crispy pork chop (paigu fan). Remove pork chops from bag without wiping off marinade. Coat both sides of pork chop with I like to ladle the sauce over rice, place a chop on the rice, pile a bit of minced mustard greens to a You can pick up mustard greens from most asian super markets. This goes well on noodles as well.
They're perfect for busy weeknights or for when a craving for something fried to a crisp hits.
The meat is marinated in a mixture with Chinese five-spice powder.
When I lived in Taiwan back in the late seventies and early eighties, this kind of pork chop could be found on almost every street and alley.
Surprisingly this is an easy recipe just taking into account the extra ones. I think the hardest share is to find the best ingredients so you can enjoy the delicious Taiwanese soul food super crispy pork chop (paigu fan) for your dinner with your connections or family.
You can cook Taiwanese soul food super crispy pork chop (paigu fan) using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Taiwanese soul food super crispy pork chop (paigu fan)
- Prepare 4 pieces of pork chops.
- It's 70 ml of soy sauce (for marinated).
- You need 1/2 tbsp of white pepper (for marinated).
- It's of black pepper a lot (for marinated).
- Prepare 1/4 tbsp of cinnamon powder (for marinated).
- You need 5 of spices powder 1/4 tsp (for marinated).
- Prepare 2 tsp of chinese oyster sauce (for marinated).
- You need 3 tbsp of sugar (for marinated).
- You need 100 ml of water (for marinated).
- It's 100 ml of cooking wine (for marinated).
- Prepare 3-4 of eggs.
- It's 8 tbsp of tapioca starch.
- Prepare 8 tbsp of potato starch.
I don't think anyone ever got tired of it. Forty years later and I'm still a major fan. Bone-in pork chops are marinated in Chinese five-spice, soy sauce, garlic, white wine, and sugar; then pan-fried to a golden brown finish. Pretty good noodle and pork is crispy but a little oily.
Taiwanese soul food super crispy pork chop (paigu fan) instructions
- Few quick cuts to keep the chops from curling.
- Hammer the pork chops to make it tender.
- Place the meat into ziploc then add all materials for marinated.
- Stay in fridge overnight.
- Next day, coat the meat with egg, tapioca starch and potato starch.
- Bake with 220°c(428°F) per side for 10 min, total 20 min.
- Pan fry to make it extra crispy!!!.
Waiter not very friendly and there is no English language on the menu. Pork katsu noodle soup and Pork katsu on rice are very delicious. Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Flatten the pork chops with the dull edge of a cleaver or heavy knife to give the surface an almost fluffy texture and This recipe is from Taiwanese-American cook Lisa Cheng Smith's spectacular Lunar New Year feast.
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