Sunday, September 23, 2012

Taiwanese Fried Pork Chops with Rice (Pai Gu Fan)

A nostalgic staple from back home, although not a part of my mom's home cooking repertoire. We usually got this as part of a 'bian dang' or lunchbox from local vendors. The crispy coating on a soy, five-spice infused pork chop is da bomb. Traditionally served over steamed white rice, along with some soy-braised eggs (Lu Dan and Takuwan (preserved daikon radish).

6-8 boneless pork chops, pounded to 1/2" thick with a meat mallet
2 tbsp. soy sauce
1 tbsp. rice wine
1 tbsp. sugar
1 tsp. five spice powder
1/4 tsp. white pepper
2 large garlic cloves, finely minced

1 cup potato starch
2 eggs, beaten
1 cup Panko bread crumbs
1/2 cup vegetable oil
Takuwan (preserved daikon radish), thinly sliced
Soy braised eggs, cut in half
Fresh cilantro
Steamed white rice

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 bag.

2. Add soy sauce, rice wine, sugar, five-spice power, white pepper and garlic to the pork. Blend well, cover andmarinate 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 casserole dishes.

4. Heat 1/2 cup of oil in a saute 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 oil is hot, add the pork chops - do not crowd (you'll probably have to cook in two batches). 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 cooked 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, preserved daikon radish slices and chopped fresh cilantro.

Wrap pork chops in plastic wrap and pound to about 1/2" thickness with a meat mallet.

Marinate pork in soy, rice wine, sugar, 5-spice, white pepper and garlic.

Panko, five spice powder, potato starch, rice wine and soy sauce.

Dredge pork in potato starch.

Dredge in beaten egg.

Dredge in Panko bread crumbs. Btw, Panko is not traditional for the coating, but I like the nice crispy texture it lends to this dish.

Pan-fry until golden brown.

Drain on paper towels.

Serve with steamed white rice. I don't have the traditional garnishes here on this plate, but great served with soy braised eggs & preserved daikon radish slices on the side.


  1. I had never deep-fried food before at home but I have now cooked this twice and both times were a success! Looking forward to trying more of your recipes :)

    1. I'm very glad that you enjoyed this recipe! It's one of my favs when it comes to fried food, which I try (but don't always succeed) not to indulge in too often :)