This Taiwanese pork dish is very simple and easy to prepare. Five-spice powder and rice wine elevate pork chops to a new level.
6 to 8 boneless pork chops (1 kg approx.), sliced thinly
1 tablespoon minced garlic
3 tablespoons dark soy sauce
1 tablespoon Chinese rice wine
2 tablespoons sugar
1/2 tablespoon Chinese five-spice powder
1 teaspoon salt
cornstarch, for dredging
vegetable oil, for frying
* Make a several slits near the edges of pork chop using a sharp knife, to keep them from curling when fried.
* Combine rice wine, soy sauce, sugar, garlic, salt, and five-spice powder in a large zip-lock bag. Put in pork chop in the bag; seal tightly. Carefully shake them all together to marinate pork. Refrigerate for 1 to 2 hours.
* Heat vegetable oil in a large frying-pan. Fill pan to a depth of 1 inch. Remove pork chops from bag and dredge both sides of chops in cornstarch. Fry pork over medium heat. Cook each sides until golden brown. Drain on paper towels to remove excess oil.
Chop pork in strips about 2 inches thick. Arrange on a large platter. Serve hot with steamed rice and seasoned vinegar, if desired. Enjoy!