Chinese · Dinner
Fried Pork Chop Rice Topping
A boneless pork loin chop pounded thin, dredged in cornstarch and egg then panko, deep fried until golden and crisp, sliced into strips and fanned over steamed white rice. Finished with a light soy-vinegar glaze, this Hong Kong cha chaan teng dish pairs crunchy pork with soft, savoury rice.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
702Calories
45.8gProtein
33.9gFat
57.3gCarbs
3.4gSugar
1.7gFiber
798mgSodium
293mgChol
6.9gSat Fat
690mgPotassium
60mgCalcium
3.1mgIron
1.1mcgVitamin B12
2mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pound the pork chop between plastic sheets with a meat mallet until 1/4 inch thick and muscle fibers are visibly broken up.
2
Marinate
Rub in grated garlic, soy sauce, shaoxing wine and white pepper. Let sit at room temperature 10 minutes.
3
Dredge
Coat in cornstarch, shaking off excess, then dip in beaten egg and press into panko until an even crust clings.
4
Fry
Heat vegetable oil in a small pot over medium-high heat to 350°F and fry 3 to 4 minutes per side until deep golden brown and pork reaches 145°F.
5
Rest
Lift onto a wire rack and let rest 2 minutes so the crust stays crisp.
6
Glaze
Warm soy sauce, sugar and water in a small saucepan over low heat 1 minute, stirring, until glossy.
7
Plate
Slice pork chop into strips, fan over steamed white rice, drizzle with warm glaze and scatter sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless pork loin chop
- 2 clove2 clove garlic
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 1/2 tsp1/2 tsp white pepper
- 6 tbsp48g cornstarch, for dredging
- 22 eggs, beaten
- 2/3 cup70g panko breadcrumbs
- 1 1/2 cup360ml vegetable oil, for frying
- 1 1/2 cup280g steamed white rice
- 2 tsp2 tsp soy sauce, for the glaze
- 1 tsp1 tsp sugar-white, for the glaze
- 2 tsp2 tsp water, for the glaze
- 22 scallion
