For the second round, simply pan-fry for around 30 seconds on each side. If you want to achieve an extra crispy texture, you can pan-fry the pork chop a second time for a few minutes after it's done frying the first time. The egg in the marinade combines with the tapioca starch coating to become something very crunchy and delicious after pan-frying. This pork chop is usually done with deep frying in the restaurant, but I prefer to pan fried it at home instead so that I won't need to worry about how to deal with a big pot of oil afterward. I wouldn't replace it with corn starch, as that cannot provide the crispiness that we're looking for in this recipe. The coarse starch makes the pork chop extra crunchy however, you can replaced it with regular tapioca starch if the coarse kind is not available to you. You can usually find this kind of tapioca starch at your local Asia grocery store (the one in the picture below is what I used). In Taiwan we usually use a kind of coarse tapioca (or sweet potato) starch for this recipe, which is also what I use for making my Taiwanese popcorn chicken air fryer chicken wings. The coating is what makes this pork chop crisp and crunchy. You will need to marinate for at least 6 hours and preferably even overnight in order to achieve the results that we are looking for. Marinating will not only give you a flavorful pork chop, it will also help improve the texture and result in a juicier pork chop. I also like to make a few cuts with a pair of scissors on the tough outer membrane, as this will prevent the meat from shrinking after cooking. This will be a lot easier if you have a meat tenderizer, but the back of knife will do the job as well. So, the first step we need to take is to break down the tough muscles and tissues. We want our pork chop to be juicy and tender so that it's easy to chew. And among all the choices, crispy pork chop is probably my favorite.Įach restaurant does their pork chop differently, and in this recipe I will show you how to make restaurant level crispy pork chop at home easily with my special tips. The side dishes usually aren't great, but the main dishes are always something worth looking forward to. At the bento restaurant, you can typically pick a main dish of your choice along with 3 other side dishes, and the total cost comes out to just around $2-3 USD. Unlike many people in the US who pack their lunch for work, Taiwanese people usually just go grab a lunch from a bento restaurant during lunch hour. If you have tried Taiwanese popcorn chicken, this is like a pork chop version of that. The pork chop itself is flavorful, tender and juicy, and the best part is that it's all covered with a crispy and crunchy shell that makes it really irresistible. This Taiwanese crispy pork chop is one of the most popular main dishes you can find in bento restaurants in Taiwan.
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