Pork Chop Plate

There is nothing more beautiful than a pork chop plate from Taiwan. The usual components of the full monty are:

• A pork chop that has been fried to a golden crispness
• Because the enormous pork chop wasn’t enough protein, we had it with a halved tea egg.
• Dish of pickled mustard greens (for that perfectly pickled bit of tang)
• Cauliflower sautéed in butter
• Scrumptious steamed white rice

So, which one do you choose to devour first?! Exactly how does one begin to tackle this mountain of deliciousness? In a word, simultaneously. Vigorously.

Iconic Taiwanese cuisine

There are few things as iconically Taiwanese as beef noodle soup or gua bao pork buns, but fried pork chops certainly hold their own.

Although I have yet to visit Taiwan, I have watched my fair share of Taiwanese television dramas.

The standard plot of a romantic drama: a starry-eyed girl falls for a sour-faced boy, and the two eventually tie the knot after many misunderstandings and mishaps. Eventually, the couple starts a family with weird in-laws and uncomfortable get-togethers. My attention wanders to the plate every time.

My previous success with Korean dramas is also included. What’s the best option? What’s more depressing: (a) the protagonist’s plight or (b) her humongous bowl of bibimbap?

CONTROVERSY OVER PORK CHOP SEASONING

In one variation, the pork chops are marinated before being dredged in potato starch to create more of a crumb for frying.

Instead of just slathering it on, you could marinate it and then coat it with a paste made from potato starch and water.

We’ve chosen the second option because it yields a more mouthwatering texture. However, both are tasty; choosing one over the other is more of a matter of taste.

It’s not just the coating that matters for good frying; there are also these:

• flattening the pork chops by hammering them to a thickness of half an inch
• then making cuts along the outer edge

But that’s in the recipe, so don’t worry!

DINING OUT FOR A CHEAP LUNCH… OR COOKING YOURSELF AN EXPENSIVE DINNER

To be the best is to face stiff competition, much like a hearty bowl of Taiwanese beef noodle soup. There may not be a turf war for the best Taiwanese pork chop in New York, but May Wah Fast Food and Taiwan Pork Chop House are both good options. Both are viable options, and a plate of pork chops will only set you back about $7.

The pork chops at May Wah come with a sauce similar to gravy. Similar to Taiwan Pork Chop House, we omitted the sauce. In addition to simplifying things for the home cook, this is how we like to serve the pork chop because the rice and pickled greens bring out the natural flavors of the pork.

This dish is worth the effort it takes to make it at home, despite being relatively inexpensive when dining out. The pork chops and tea eggs both need to be marinated ahead of time. The final steps are to stir-fry some pickled mustard greens and time the arrival of your rice and cabbage to complement each other.

However, you need not worry; we have included detailed instructions below to ensure a successful attempt in the comfort of your own home.

INGREDIENTS:

FOR THE PORK CHOPS:

• 4 pcs. of bone-in pork chops(about 2.5 lbs/1kg)
• 5 cloves of garlic (grated)
• 3 tbsp. of water (plus 1/2 cup, divided)
• 1 tsp. of salt
• 1 1/2 tbsp. of sugar
• 1 tsp. of white pepper
• 1 tsp. of five spice powder
• 2 tbsp. of light soy sauce
• 1 1/2 tbsp. of Shaoxing wine
• 1 tsp. of potato starch (Plus ½ cup, divided)
• vegetable oil (for frying)

FOR THE MUSTARD GREENS:

• 1 tbsp. of vegetable oil
• 1 pc. of dried red chili
• 1 clove of garlic (chopped)
• 1/8 tsp. of sugar
• 2-2.5 cups of pickled mustard greens (chopped)

FOR THE CABBAGE:

• 1 small head napa cabbage (washed and roughly chopped)
• 2 tbsp. of vegetable oil
• 1 slice of ginger (optional)
• 3 cloves of garlic (sliced)
• salt (to taste)

TO SERVE:

• 4-6 tea eggs
• 6 cups of cooked white rice

INSTRUCTIONS:

1. You should start by cooking the pork chops. Bone fragments and other contaminants can be washed away in cold running water; afterward, the sink can be disinfected.
2. Fry pork chops without them curling up by cutting slits about an inch apart around their perimeter. Then, flatten the chops to a half-inch thickness using a rolling pin. If you want to avoid a mess, covering the chops with parchment paper is a good idea.
3. Combine them in a big bowl with the grated garlic, 3 tablespoons of water, salt, sugar, white pepper, five spice powder, light soy sauce, wine, and 1 teaspoon of potato starch. Coat the pork chops by mixing everything thoroughly—Marinate for a minimum of three hours and up to a full day in the fridge.
4. You can get other things ready while the pork chops are marinating. We’ll start with the tea eggs; if you’re only going to marinate your pork chops for 3 hours, you’ll need to get started on them the night before (you could also make plain hard-boiled eggs if pressed for time).
5. Prepare the napa cabbage and mustard greens in the same way. The rice must also be cooked!
6. When ready to fry the pork chops, make a paste out of the remaining half cup of water and half a cup of potato starch by tossing the pork chops in the bowl. Prep a cast-iron skillet or Dutch oven by adding about three-quarters of an inch of oil and heating it over moderate heat. Fry it until a bit of marinade dropped into the hot oil sizzles.
7. Put the pork chops into the hot oil one at a time and gently lower them to the bottom, so they cook evenly. Cook for 3 minutes per side, adjusting heat to medium if necessary (i.e., if the pork chops are getting too dark). Do the same with the remaining three pork chops.
8. Assuming you can manage it, you should start sautéing the mustard greens while on your third or fourth pork chop. To a smoking hot wok, add 1 tablespoon of oil. The dried chili pepper should be halved before adding to the oil and garlic. Toss in the sugar and mustard greens after 20 seconds. Mix until warm (they should not take on any color). The whole thing shouldn’t take more than four or five minutes.
9. You should also prepare your preferred greens in a stir-fry. Put a few more tablespoons of oil into the wok and turn the heat up to where it’s just beginning to smoke. After allowing the ginger and garlic to sizzle for 10-20 seconds, add the cabbage. Wilt the cabbage in a skillet and season with salt to taste.
10. Put a mound of rice, cabbage, mustard greens, a halved tea egg, and a pork chop on each plate.