Our previous Taiwanese Pork Chop recipe requires a lot of prep work to bread the chops and frying which can be a deterrent for many people. Well here is the original home style Taiwanese Pork Chop recipe that requires no frying and cooks quickly in a pan. What I love about this recipe is that you can make a bunch and then marinate it and freeze them in portions so that you don’t have to worry about your weekly dinner. Because these chops are so thin, they also defrost really quickly.

This recipe has been passed down from my mother’s mother to her and now to me. I hope you will enjoy this recipe as much as I do.

Ingredients:

• 8 oz pork loin
• 6 cloves garlic
• ½” ginger
• 1 stalk green onions
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp sugar
• 2 tbsp tapioca starch**

** If you don’t have tapioca starch, you can substitute with cornstarch or sweet potato starch.

Directions:

First, thinly slice pork loin to about ¼” thick. The easiest way to do this is to put the pork loin into the freezer for about 30 minutes to 1 hour prior to slicing. Pro Tip: It’s a lot easier to slice up a whole loin than to try to buy loin chops and try to cut them in half. It’s also cheaper usually to buy the whole loin. Once the loin is sliced, use a meat tenderizer and pound the meat to about ⅛” thick. This allows quick marinating and fast cooking.Next, crush the garlic and ginger and add to the marinade bowl. Add the soy sauce, rice wine, sugar, and tapioca starch to the bowl. Stir well until all the marinade is incorporated. Please note that the tapioca starch is a bit sticky. Add in the sliced pork loin and mix well to allow the pork to soak up the marinade. Add in the green onions and stir. Let the marinade rest for at least 20 minutes. Pro Tip: You can make a lot of this in advance but do allow the meat to marinade before freezing or else it won’t have enough flavor. The trick is to lay each piece of meat flat in a stack of 3-5 on a plastic wrap and wrap it up before throwing into a freezer safe ziplock bag. This will make it easier to defrost and pan fry later.Heat the pan on medium high and add some cooking oil. I personally use refined expeller-pressed coconut oil which has benefits of coconut oil without the coconut flavor. My pan is large enough to fit two pork loins at once. Fry for about 1 minute and flip for another minute, remove and finish the remaining slices. Like I said earlier, this is a quick and easy recipe.Traditionally, this dish is served with rice and sauteed cabbage along with a soy sauce egg and some pickled vegetables with a soup on the side. For a simple dinner, I just have the soup and the cabbage. It was yummy! 

Taiwanese Pan-Fried Pork Chop Rice

 

Author:

Mike Hsu

Recipe type: Main

Cuisine: Taiwanese

Serves: 2-4 servings

Prep time: 30 mins

Cook time: 5 mins

Total time: 35 mins

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A super easy version of the pan-fried Taiwanese pork chop that you can do in 30 minutes or less. It also freezes well too!

Ingredients

• 8 oz pork loin
• 6 cloves garlic
• ½” ginger
• 1 stalk green onions
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp sugar
• 2 tbsp tapioca starch

Instructions

1. Thinly slice pork loin to about ¼” thick
2. Using a meat tenderizer, pound the meat to be about ⅛” thick and twice the size
3. Crush garlic and ginger and add to bowl
4. Add soy sauce, rice wine, sugar, and tapioca starch to bowl
5. Mix until incorporated and add in the thinly sliced pork chop and mix well
6. Add green onions and mix well
7. Let meat marinate for at least 20 minutes
8. Heat a pan on medium high
9. Add some oil and pan fry pork loin - about 1 minute on each side
10. Serve with rice and cabbage for a traditional Taiwanese meal

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