Brooklyn-based restaurant Win Son has brought the enjoyable flavors of Taiwanese cuisine to New York. Now, they've shared the recipe for some delicious fried pork chops to try at home.
1 tsp. toasted white sesame seedsOne at a time, lay the pork steaks on a cutting board and pound them to an even thickness with a meat tenderizing hammer. For frying, you want the chops to cook evenly and quickly, so pounding them out is important.
In a bowl, combine the shio koji, salt, Chinese five-spice powder, rice vinegar, sugar, light soy sauce, toasted sesame oil, ginger and garlic and coat the steaks with the marinade. Let sit covered in the fridge for one hour and up to four hours. In a pot at least double its quantity, so that it doesn’t boil over, bring the neutral oil to 350°F , when measured with a candy thermometer.
In a dish, dredge your steaks thoroughly in the sweet potato flour. Make sure the flour gets in all the nooks and crannies, covering the topographical landscape of the pork. Prepare a wire rack over a sheet pan for landing the pork chops out of the fryer. Carefully drop the pork chops into the oil one by one, working in two batches of four chops per batch. Fry for three minutes. At 2½ minutes in, throw in a handful of basil. Remove the chops and fried basil at three minutes of frying. Repeat this step for the remaining 3 chops and basil.MAKE THE FINISHING SPICE:
Combine the salt, Chinese five-spice powder, gochugaru and Sichuan chile flakes and sprinkle on each of the chops. Serve the chops with steamed rice, fried eggs and fried basil. Season the eggs with optional chile flakes and sesame seeds.We love to use pork collar, also known as CT Butt or coppa steaks. Look for it from butchers, but if you can’t source it, ask your butcher to slice chops that are about ¼-inch thick.
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