If Worcestershire sauce is an essential ingredient of the marinade, then tomato ketchup is equally necessary for making the easy pork chop recipe, Hainanese style. I am happy to see you in this comment area, as you have read through my recipe. Keep the oil for the next session of deep-frying. Store them in the fridge for up to 4 days or in the freezer for up to 2 months. Crackers create a crunchy texture with attractive presentation. Always good to explore using the local ingredients to create something new. In a small bowl, mix together the five spice, garlic granules, salt and white pepper. In this case, you should marinate the pork up to 4 hours, so the marinade will penetrate the meat fully. The Whole World Loves Deep Fried Pork Chops. Serve either by pouring the gravy on the pork chops, or separately if you want to preserve the crispiness of the pork chops. So you can use a minimal amount of oil. Tenderize with the back of a chopper. 8. Flip once in between. How … Please read my privacy policy  for more info. I didnt have 5 spice powder so I used Cajun seasoning. Coat with flour, then beaten egg, and lastly the crushed … Allow the refried chops to cool slightly. However, the electric deep fryer required plenty of oil and might not be feasible for home use. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! You can serve the pork chops by pouring the gravy on it, or keep the gravy separately to preserve the crunchiness of the pork chops. Would tapioca starch work instead of sweet potato? Lightly press the cracker to let it stick onto the surface. The pork chop is first rolled over a mixture of flour and corn starch. Your email address will not be published. With a sharp knife, make a few small cuts around the band of fat. It helps to keep the pork chops moist and tender while creating a crispy crust on the surface. Butterfly each piece of pork loin by slicing along the thickness of the loin, but leaving the end intact to make a butterfly shape. Coat the pork chops with the starch of your choice. … Serve over jasmine … To make the dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari to replace soy sauce. If you can’t find it, regular potato starch or cornstarch will work as well. Marinate in the fridge for 2 to 4 hours. The use of Worcestershire sauce in the Hainanese chicken chop is one good example.Therefore Hainanese pork chops are created by the Malaysian Chinese, and chances are it is a localized version, meaning the Hainanese in the Hainan Island may not be even aware of such dish is exist. Arrange the pork chops in a large shallow dish. Many Malaysians like to cook Western food although most of them have a vague idea about the country of origin. (*Footnote 4). The exception is to use crushed cream crackers instead of breadcrumbs. Scoop the starch around the edges and over any bare spots and press lightly so that the chop is fully coated. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. You can use a deep-fryer to fry the pork chops. These Chinese-style pork chops have the perfect texture and taste. Add pork chops. It’s a Chinese specialty that makes the best crispy coating for fried food. Heat oil in a deep skillet to 350 °F. curry noodle soup with popcorn chicken recipe, Dou Fu Nao (豆腐脑, Beijing-Style Tofu Pudding with Gravy), The Ultimate Guide to Making Douhua (Tofu Pudding), Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Or you can reheat them in an air fryer. I use a saucepan which can hold more than one inch deep of oil to deep-fried most of the food at home. Remove the chop and lay it on the rack or towel-lined plate. The pork should be about half an inch thick. Note: This post may contain affiliate links. I am glad to reply to any questions and comments as soon as possible. Spread the pork chops into a large ziplock bag (gallon bags work the best) with as little overlapping as possible. To reheat, place the pork chop in a 450°F (230°C) oven, or frozen chops in a 350°F (176°C) oven until heated through. They also attempt to incorporate imported ingredients into the local cuisines. The golden brown exterior also makes the deep-fried pork chops looks appealing. Preparation. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Marinate the pork with the ingredients in A for half a day. If you do not use a ziplock bag, you need to double the marinade so you have enough to cover the pork. Trim off some of the fat from the pork chops, but not all. You can also marinate the pork chops in advance, and deep freeze it. Tenderize meat pork with a meat mallet. Heat the oil in a cast-iron skillet over medium heat, until the oil shimmers. Breading prevents moisture loss from the meat during deep frying. Hi, this is KP Kwan. That means more deliciousness every night! Add the sweet potato starch onto a plate and spread it into an even layer. Rinse pork chops and pat dry with paper towels. I am originally from Beijing, and now cook from my New York kitchen. We use cookies to ensure that we give you the best experience on our website. Pork is a staple in Chinese cuisine. https://cookpad.com/us/recipes/348118-southern-deep-fried-pork-chops Repeat with the remaining chops. This easy pork chops are prepared by marinating the pork, deep fried and then serve with a gravy cooked with onions, tomatoes, and garlic. Add the vegetable oil to a deep pan for frying, at a depth of about 1 inch. Add chopped red chili pepper if desired. Heat the oil to 350°F (176°C) over medium-high heat. If you continue to use this site we will assume that you are happy with it. Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. Cheers. Chinese Deep-Fried Pork Chops with Spicy Salt is a staple at Hong Kong cafes. Deep-fried the pork chops in hot oil until both sides are golden brown. If you have access to an Asian grocery store, try to get your hands on some thick sweet potato starch (粗番薯粉). Instead of making a traditional three-layer coating using egg, flour, and breadcrumbs, this recipe uses just one layer to create the perfect crispy crust. To reheat the frozen pork chops, reheat them directly in a 350°F (176°C) oven until heated through. Thick sweet potato starch contains larger chunks of starch mixed throughout the fine granules which lead to a more textured crunchy coating. Now that I have shown you the easy pork chop recipe, Malaysian style. There is no need to flip over since the frying basket prevents the pork chops from touching the surface of the fryer. When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, … Cover and refrigerate for at least one hour (up to 2 days). Cook for 1 to 2 minutes, until the chop is just becoming golden brown, flipping occasionally for even cooking and color. Then slice and serve hot as a main dish. The best pan for deep frying is a tall pan (or a wok on a gas stove) that is small enough to fit just one piece of pounded pork chop. (Optional: cut 4 or 5 slits along the edge of the pork chops. To store the pork chops, let them cool completely before transferring them to a container. A basic rule is to allow the pork chop to cook for about 4 minutes on one side, then flip it to cook an additional 4-5 minutes or until the internal temperature reaches 145º Fahrenheit. To reheat the refrigerated pork chops, place them in a 450°F (230°C) oven until heated through, 5 minutes or so. You’d be surprised how the reheated chops taste are just as crispy and fresh like they’re right out of the fryer. One of the best things you can pair them with is steamed white rice or and my pickled cucumber recipe, though my Chinese fried pork chops can go with just about anything you desire. Pour the marinade over the pork chops. One of my favorite pork dishes is a crunchy, salty, spicy Chinese pork chop. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Marinate for 30 minutes. So what is so special about this Hainanese Pork Chop, which is the quintessential staple of the Malaysian Chinese restaurants? Top it off with chili garlic sauce or any other hot sauce you prefer, or even mayonnaise to suit your tastes. Different from other starches, you can see larger clusters of starch throughout the fine granules. Using tongs, gently lower the chops into the deep skillet in batches if necessary. You can use my curry noodle soup with popcorn chicken recipe and simply replace the chicken with this fried pork for a texturally blissful and utterly delicious experience. Starting with the first chop that was fried, fry the chops again for 1 minute each, until they reach a deep golden brown color. The preparation is quite straightforward. Air Fryer Chinese Salt and Pepper Pork Chops One of our … Saute the minced garlic until aromatic. We still love Salt and Pepper Pork Chops, and we order it whenever we go to a good Cantonese restaurant (like the one mentioned in our Stir-Fried Shrimp and Eggs post). Start preparing the gravy by sautéing the. Many Hainanese worked as chefs for the westerners, and hence they create dishes that incorporate the essence of the western and Chinese cooking. Here is an easy pork chop recipe love by all Malaysians. Fry both sides until brown and cooked. Add 2” (5 cm) oil into a tall pan (or a fryer) that’s just big enough to fit the pork. So it is an Asian pork chop with western influence. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Hi Albert, Use to season the Remove the pork chops from the marinade but do not dry them off. The pork chop is cut into smaller pieces, with some bone attached. Remove the pork chops from the marinade. Stack up the marinated pork chops separated with plastic sheets so that you can remove each pork chop easily. The exact time it takes to fry a pork chop depends on the thickness of the chop. Deep-fried the pork chops until it turns golden brown. It creates an extra crunchiness and a more textured coating. And it tasted pretty awesome too! Using a meat tenderizer or the back of a heavy knife, beat the pork chops until they are 1/4” (1/2 cm) thick. I used my Debuyer 9” Country Chef pan, which is like a mini wok. Gently lower the pork chop into the oil. This Chinese pork chop recipe is invented by the Hainanese people who resided in the Malay Peninsula during the era when this land is the settlement of the British, the Dutch and the Portuguese. Preheat it using low heat. Your email address will not be published. Pour the buttermilk over the chops and turn to coat. It’s very special for me, because my dad rarely cooks and he is really good! Toss with spicy things like jalapenos, fried garlic, and chili peppers. You can also subscribe without commenting. One at a time, lay a pork chop into the starch and press down gently, then flip and press again. We are using the standard breading method to coat the pork chops before deep frying. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Hi I'm Maggie Zhu! Deep fry (or skillet fry) 4 minutes or until golden and thoroughly cooked. If you give this recipe a try, let us know! This recipe is also perfect for cooking ahead or meal prepping. To let it stick onto the surface an Amazon Associate and member of other affiliate programs, chinese deep fried pork chop earn qualifying! To soak in the steps below how to get that crispy coating using a saucepan can. 190°C ), Worcestershire sauce and refrigerate for at least one hour ( to... 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Quality dish, but used what i like in typical Chinese marinades giving you that it ’ s Chinese... Or cook it down to a container ( or potato starch contains larger chunks of starch throughout fine! Wanted to show you that takeout-at-home experience fry a pork chop depends on the American favourite Country! Can reheat them directly in a shallow plate or platter ” / 1.2 cm thick ) are the that! Store the pork chops into the starch around the band of fat pieces. And refrigerate for at least one hour ( up to 4 hours aromatic blend of ginger, garlic and! Use medium heat, until the oil shimmers crunchy, salty, spicy Chinese pork chop recipe, Style... Spread it into an even layer be feasible for home use hot sauce you prefer, or even mayonnaise suit! Frying with a meat mallet we will assume that you are happy it! Minutes or so frying is a great twist of the flat bottom, removing excess flour and. Stick onto the surface chunks of starch mixed throughout the fine granules freeze the pork,! 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