Crispy Taiwanese Pork Cutlets

Ingredients for Crispy Taiwanese Pork Cutlets

• 4 (1/2"-thick) boneless pork loin chops (about 450g .)

• 80 ml sojasås

• 80 ml osmakad risvinäger

• 2 tablespoons soy paste

• 2 teaspoons granulated sugar

• 1/2 teskedar nymalen svartpeppar

• 1/4 teaspoons freshly ground white pepper (optional)

• 1/4 teskedar malen kanel

• 1/4 teaspoons Five-Spice Powder

• 350ml Chinese sweet potato starch

• Vegetable oil (about 725ml

• for frying)

• Gochugaru (fine Korean red pepper powder

• for serving

• valfritt)

• En friteringstermometer

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 1/8"–1/4" thick. The surface will be jagged and textured.

Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and 80ml 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.

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.

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 177°C. 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.

Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.

Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.

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