Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, taiwanese soul food super crispy pork chop (paigu fan). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Taiwanese soul food super crispy pork chop (paigu fan) is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Taiwanese soul food super crispy pork chop (paigu fan) is something that I’ve loved my entire life. They’re nice and they look fantastic.
If you're a pork chop fan, Taiwanese-style pork chops are definitely up your alley. You can easily make Taiwanese pork chops at home! They're perfect for busy weeknights or for when a craving for something fried to a crisp hits.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have taiwanese soul food super crispy pork chop (paigu fan) using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Taiwanese soul food super crispy pork chop (paigu fan):
- Prepare 4 pieces pork chops
- Get 70 ml soy sauce (for marinated)
- Prepare 1/2 tbsp white pepper (for marinated)
- Make ready black pepper a lot (for marinated)
- Get 1/4 tbsp cinnamon powder (for marinated)
- Get 5 spices powder 1/4 tsp (for marinated)
- Make ready 2 tsp chinese oyster sauce (for marinated)
- Get 3 tbsp sugar (for marinated)
- Prepare 100 ml water (for marinated)
- Prepare 100 ml cooking wine (for marinated)
- Get 3-4 eggs
- Get 8 tbsp tapioca starch
- Take 8 tbsp potato starch
Gently massage the marinade into the pork chops. I like to ladle the sauce over rice, place a chop on the rice, pile a bit of minced mustard greens to a side and garnish with sliced green onions (optional). A Taiwanese pork chop plate is a thing of beauty. Our recipe has not just the juicy fried pork chop, but all the fixings, like the pickled mustard greens!
Steps to make Taiwanese soul food super crispy pork chop (paigu fan):
- 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!!!
In New York, I don't know that I'd say there are Taiwanese pork chop turf wars, but there are two go-to's: May Wah Fast Food and Taiwan Pork. 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. Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka. Find this Pin and more on grub by harper phillips. Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
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