Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, taiwanese soul food super crispy pork chop (paigu fan). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Taiwanese soul food super crispy pork chop (paigu fan) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Taiwanese soul food super crispy pork chop (paigu fan) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook taiwanese soul food super crispy pork chop (paigu fan) using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Taiwanese soul food super crispy pork chop (paigu fan):
- Make ready pork chops
- Take soy sauce (for marinated)
- Get white pepper (for marinated)
- Take black pepper a lot (for marinated)
- Take cinnamon powder (for marinated)
- Get spices powder 1/4 tsp (for marinated)
- Get chinese oyster sauce (for marinated)
- Get sugar (for marinated)
- Get water (for marinated)
- Take cooking wine (for marinated)
- Prepare eggs
- Take tapioca starch
- Get 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!
Instructions 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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