Crispy Taiwanese Pork Cutlets
Tender pork cutlets marinated in a flavorful Asian sauce blend, then double-fried to achieve the perfect crispy exterior. These Taiwanese-style cutlets are coated in sweet potato starch and seasoned with a delicious mix of spices including five-spice powder and cinnamon.
Ingredients
- •4 piece boneless pork loin chops
- •⅓ cup soy sauce
- •⅓ cup unseasoned rice vinegar
- •2 Tbsp soy paste
- •2 tsp granulated sugar
- •½ tsp freshly ground black pepper
- •¼ tsp freshly ground white pepper
- •¼ tsp ground cinnamon
- •¼ tsp Five-Spice Powder
- •1½ cups Chinese sweet potato starch
- •3 cups Vegetable oil
- •to taste Gochugaru
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef's knife to pound meat, moving knife back and forth across the surface, to ⅛"-1/4" thick. The surface will be jagged and textured.
10 min
- 2.
Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
120 min
- 3.
Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
10 min
- 4.
Clip thermometer to the side of a large skillet or pot and pour in oil to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
15 min
- 5.
Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
10 min
- 6.
Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.
5 min