Crispy Taiwanese Pork Cutlets

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. 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. 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. 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. 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. 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. 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