11/12/2023 0 Comments Fried pork chops and riceGarnish with soy-braised eggs, preserved daikon radish slices and chopped fresh cilantro. To serve, place 1-2 pork chops on a plate over a scoop of steamed white rice. Cover cooked pork with foil and continue cooking remaining chops until all are done.ħ. Remove to a paper towel-lined tray to drain. Cook about 4-5 minutes per side, covered, or until golden brown and with an internal temp of at least 155F. Once oil is hot, add the pork chops - do not crowd (you'll probably have to cook in two batches). Dredge the pork chops first into the potato starch, then into the eggs, then into the Panko. Heat 1/2 cup of oil in a saute pan over medium high heat.ĥ. Remove pork, plate, fluff rice in pot and serve alongside meat. Allow pressure to naturally release for 7 minutes when done, then release rest of pressure quickly. Place the potato starch, beaten eggs, and Panko into separate plates or casserole dishes.Ĥ. Then close lid and steam valve and set to pressure cook high for 8 minutes. Blend well, cover andmarinate in the refrigerator for about 30-40 minutes (not more, or may become too salty).ģ. Add soy sauce, rice wine, sugar, five-spice power, white pepper and garlic to the pork. Place in a shallow casserole or in a Ziploc bag.Ģ. Wrap the pork chops loosely in plastic wrap & pound with a meat mallet to 1/2" thick. Takuwan (preserved daikon radish), thinly slicedġ. Since you can use them in many different ways, Chinese fried pork chops make a great meal that can easily incorporate the leftovers in other ways throughout your week.6-8 boneless pork chops, pounded to 1/2" thick with a meat mallet You can use my curry noodle soup with popcorn chicken recipe and simply replace the chicken with this fried pork for a texturally blissful and utterly delicious experience. Top it off with chili garlic sauce or any other hot sauce you prefer, or even mayonnaise to suit your tastes.Īnother way to use these Chinese fried pork chops is in noodle soup like you see in Asian restaurants. If you’re on a budget, this one will fit right in while giving you that takeout-at-home experience. One of the best things you can pair them with is steamed white rice or and my pickled cucumber recipe, though my Chinese fried pork chops can go with just about anything you desire. You’d be surprised how the reheated chops taste are just as crispy and fresh like they’re right out of the fryer. To reheat, place the pork chop in a 450☏ (230☌) oven, or frozen chops in a 350☏ (176☌) oven until heated through. You can refrigerate or freeze the pork chops once you cook them. This recipe is also perfect for cooking ahead or meal prepping. Of course, if you have a deep fryer, you’ve already got the perfect setup. I used my Debuyer 9” Country Chef pan, which is like a mini wok. The best pan for deep frying is a tall pan (or a wok on a gas stove) that is small enough to fit just one piece of pounded pork chop. In this case, you should marinate the pork up to 4 hours, so the marinade will penetrate the meat fully. If thicker pork chops are your only option, you might not be able to pound them into super thin pieces. Dice the tomatoes into 2cm (0.8) chunks or to your preference. They’re easy to pound thin and result in a more flavorful result. Preheat the oven to 180☌ (356☏), then marinate the pork in the salt, sugar, chicken bouillon powder, pepper, Shaoxing wine, sesame oil, light soy sauce and 2 tbsp egg mix for a minimum of 20 minutes. Thin boneless pork chops (1/2” / 1.2 cm thick) are the best. Satisfy your appetite and budget with these flavorful, juicy-on-the-inside, crispy-on-the-outside Chinese fried pork chops for dinner.
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