A Taiwanese pork chop plate is a thing of beauty. The full monty version usually consists of:
- A crispy fried pork chop
- A halved tea egg (because the giant pork chop wasn’t enough protein—duh)
- Pickled mustard greens (for that perfectly pickled bit of tang)
- Sautéed cabbage
- A bed of steamed white rice
Which one do you eat first?! How do you approach all the elements of this heaping plate of goodness? The answer is simultaneously. Vigorously.
A Classic Taiwanese Dish
Taiwanese fried pork chops are right up there alongside other heavy hitting Taiwanese hits like Beef Noodle Soup and Gua Bao pork buns.
I have not yet made it to Taiwan, but I’ve seen plenty of Taiwanese dramas! (Given the current state of things, that’s probably as close as I’ll get for a while.)
The basic drama formula: doe-eyed girl falls for grumpy boy, and through a series of endless shenanigans, they get married! Inevitably, the relationship becomes a family affair, complete with kooky in-laws and many awkward family dinners. Naturally, I get distracted by the food.
See also: my track record watching Korean dramas. (Which is better? Wallowing in the protagonist’s abject heartache, or gazing at that hubcap-sized bowl of bibimbap she’s drowning her sorrows in?)
The Pork Chop Coating Debate
It seems there are two approaches to a Taiwanese fried pork chop—one calls for marinating the pork chops, then dredging them in a coating of potato starch to yield more of a crumb.
The alternative calls for marinating, and then a mixing of potato starch and water to make a paste that yields a uniform coating.
We’ve opted for the second, which creates a delicious consistency. Both are delicious, though, and it seems to be something of a personal preference.
Beyond the coating, successful frying hinges on a couple of things:
- hammering the pork chops to a ½-inch thickness
- making strategic cuts along the outer perimeter to make sure the pork chop stays flat
But we’ll get to that in the recipe.
Cheap Lunch to Eat Out…Or an Elaborate Dinner at Home
Just like a good bowl of Taiwanese beef noodle soup, the competition to be the best is fierce. In New York, I don’t know that I’d say there are Taiwanese pork chop turf wars, but there are two go-to’s: May Wah Fast Food and Taiwan Pork Chop House. Both are solid candidates, and the best part is, a pork chop plate will run you about $7!
At May Wah, they serve their Taiwanese pork chops with a gravy of sorts. Taiwan Pork Chop House nixes the sauce, which we’ve also opted to do. This is not only to make things easier for the home cook, we also prefer emphasizing the pure flavors of the pork chop with the rice and pickled greens.
That said, while this is a cheap meal to eat out, it’s a rich and delicious dish that takes some effort and pre-planning for the home cook. The pre-planning involves marinating the pork chops, and making the tea eggs. From there, just time your rice and cabbage correctly, and finish the whole thing with the stir-fried pickled mustard greens.
Not to worry, though, we’ve got all the instructions below for a successful go at home!
Taiwanese Pork Chop Plate: Recipe Instructions
First prepare the pork chops. Rinse them under cold running water to remove any bone fragments and other impurities (be sure to disinfect the sink after you’re done). To avoid curling during frying, make 1-inch cuts around the perimeter of the pork chop, about 1-2 inches apart.
After that, use a rolling pin to hammer the chops to a ½-inch thickness. It can help to put some parchment paper on top of the chops to prevent splatter.
Add them to a large bowl, and add the grated garlic, 3 tablespoons water, salt, sugar, white pepper, five spice powder, light soy sauce, wine, and 1 teaspoon potato starch. Mix thoroughly to coat the pork chops. Marinate in the refrigerator for at least 3 hours or overnight.
While your pork chops are marinating, you’ll want to prepare some other items. First, the tea eggs—if you’re only letting your pork chops marinate for 3 hours, you’ll need to make the tea eggs the night before (you could also make plain hard-boiled eggs if pressed for time). You can also wash and chop the napa cabbage, and prepare your mustard green ingredients. You’ll also need to make rice!
When you’re ready to fry the pork chops, add the additional ½ cup water and ½ cup potato starch to the pork chops.
Toss them until they’re evenly coated in the resulting paste.
In a cast iron skillet or Dutch oven, add about ¾ inch oil, and heat over medium high heat. When some of the marinade dipped into the hot oil sizzles vigorously, you’re ready to fry.
Fry the pork chops one at a time, carefully lowering them into the hot oil so they lay completely flat.
Fry for about 3 minutes on each side, lowering the heat to medium if needed (i.e. if the pork chops are getting too dark). Repeat with all four pork chops.
When you’re on the third or fourth pork chop, if you are able, we recommend getting some kitchen help and sautéing the mustard greens. Add 1 tablespoon oil to a hot wok until just smoking. Break the dried chili pepper in half and add it to the oil with the garlic.
After 20 seconds, add the mustard greens and sugar.
Stir until heated through (they should not take on any color). This quick process should take about 4-5 minutes.
You’ll also need to stir-fry your choice of greens. Add another couple tablespoons oil to your wok, and heat until it’s just smoking. Add the ginger and garlic, let sizzle for 10-20 seconds, and follow with the napa cabbage. Cook until the cabbage is wilted, and season with salt to taste.
The last thing to do is peel a couple of tea eggs, and you’re ready to assemble your Taiwanese Pork Chop plate!
On each plate, serve rice, a pile of cabbage, a healthy few spoonfuls of the mustard greens, a halved tea egg, and of course a pork chop! We also had a bit of my mom’s Chinese pickled cucumbers on the side.
This meal is hearty, delicious, and proclaimed to be the best Taiwanese pork chop we’ve ever had.
The recipe serves four very hungry people or 6 lighter eaters.
Taiwanese Pork Chop Plate
Ingredients
For the pork chops:
- 4 bone-in pork chops (about 2.5 lbs/1kg; we used bone-in pork loin end chops because they're fattier than center cut pork chops)
- 5 cloves garlic (grated)
- 3 tablespoons water (plus 1/2 cup, divided)
- 1 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 teaspoon white pepper
- 1 teaspoon five spice powder
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons Shaoxing wine
- 1 teaspoon potato starch (Plus ½ cup, divided. Traditionally, sweet potato starch is used; you can also use that, or cornstarch)
- vegetable oil (for frying)
For the mustard greens:
- 1 tablespoon vegetable oil
- 1 dried red chili
- 1 clove garlic (chopped)
- 1/8 teaspoon sugar
- 2-2.5 cups pickled mustard greens (chopped)
For the cabbage:
- 1 small head napa cabbage (washed and roughly chopped); can substitute any other leafy green)
- 2 tablespoons vegetable oil
- 1 slice ginger (optional)
- 3 cloves garlic (sliced)
- salt (to taste)
To serve:
- 4-6 tea eggs (See our tea egg recipe. Note, they should be made the night before you plan to serve for optimal flavor. You can also substitute with plain hard-boiled eggs.)
- 6 cups cooked white rice (See our guide on perfect stovetop rice! Otherwise, be sure to time your rice cooker appropriately before you start frying the pork chops)
Instructions
- First prepare the pork chops. Rinse them under cold running water to remove any bone fragments and other impurities (be sure to disinfect the sink after you’re done). To avoid curling during frying, make 1-inch cuts around the perimeter of the pork chop, about 1-2 inches apart. After that, use a rolling pin to hammer the chops to a ½-inch thickness. It can help to put some parchment paper on top of the chops to prevent splatter.
- Add them to a large bowl, and add the grated garlic, 3 tablespoons water, salt, sugar, white pepper, five spice powder, light soy sauce, wine, and 1 teaspoon potato starch. Mix thoroughly to coat the pork chops. Marinate in the refrigerator for at least 3 hours or overnight.
- While your pork chops are marinating, you’ll want to prepare some other items. First, the tea eggs—if you’re only letting your pork chops marinate for 3 hours, you’ll need to make the tea eggs the night before (you could also make plain hard-boiled eggs if pressed for time). You can also wash and chop the napa cabbage, and prepare your mustard green ingredients. You’ll also need to make rice!
- When you’re ready to fry the pork chops, add the additional ½ cup water and ½ cup potato starch to the pork chops, and toss them until they’re evenly coated in the resulting paste. In a cast iron skillet or Dutch oven, add about ¾ inch oil, and heat over medium high heat. When some of the marinade dipped into the hot oil sizzles vigorously, you’re ready to fry.
- Fry the pork chops one at a time, carefully lowering them into the hot oil so they lay completely flat. Fry for about 3 minutes on each side, lowering the heat to medium if needed (i.e. if the pork chops are getting too dark). Repeat with all four pork chops.
- When you’re on the third or fourth pork chop, if you are able, we recommend getting some kitchen help and sauteeing the mustard greens. Add 1 tablespoon oil to a hot wok until just smoking. Break the dried chili pepper in half and add it to the oil with the garlic. After 20 seconds, add the mustard greens and sugar. Stir until heated through (they should not take on any color). This quick process should take about 4-5 minutes.
- You’ll also need to stir-fry your choice of greens. Add another couple tablespoons oil to your wok, and heat until it’s just smoking. Add the ginger and garlic, let sizzle for 10-20 seconds, and follow with the cabbage. Cook until the cabbage is wilted, and season with salt to taste.
- On each plate, serve rice, a pile of cabbage, a healthy few spoonfuls of the mustard greens, a halved tea egg, and of course a pork chop!
I made this dish yesterday after letting it marinate over nigh and it was delicious. Thank you for this and many other recipes that I had done.
Thanks, Alfred! So glad you enjoyed it :)
Looks amazing! What can I substitute for the wine? Thank you!
Hi Jane, Cooking sherry will do!
I made this tonight without the tea eggs and ong choy as our greens. I was only able to marinate the meat for an hour, but the flavors still came through. Next time I will definitely let them marinate longer.
Everyone enjoyed it! Thanks for the great recipe.
Hi David, I’m so glad you liked it! Thanks for cooking and sharing :)
I remember you mentioning the beef sauce from May Wah, do you have the recipe for the sauce?
Hi Felix, I have it in the works! Rest assured it’s on our list!
I made this tonight and the pork chops didn’t brown as well and the potato starch didn’t stick to the pork chops. The potato starch was sticking to the pan and burning. What did I do wrong?
Hi Gina, you need the cooking tips explained in this post: The ONLY Technique You Need to Keep Food From Sticking to a Wok or Pan.
Looks very legit like the famous one in NYC Chinatown May Wah Fast Food and Taiwanese Pork Chop House. The only thing missing is the sauce.
Thanks, Kent! We’ll have to get on the pork sauce!
Has anyone made this pork chop recipe in an air fryer? If so, how long and at what temp?
Thanks.
I made this for dinner tonight and it was outstanding. Thank you for this recipe! I make my tea egg sauce a lot more concentrated and then stew them all day because we like to feel like we’re in a Taiwan 7-Eleven where they have been marinating for God knows how long. However, I followed the rest of the recipe exactly and it really took me back to eating a meal on the train in Taiwan. Thank you!!
Hi Sandi, yay! I’m so happy you liked it. Love that it transported you back to Taiwan–that’s the biggest compliment!
Round 2. I made 12 tea eggs, so making another pork chop tonight, after it’s marinated and cooked I’m gona cook the marinade and put the pork and sauce over rice noodles with my tea eggs and greens, make like a bowl. I think I might be slightly obsessed with this recipe!!
Round 2!!! Ain’t nothing wrong with that.
I made this last night! Started my tea eggs the night before. Boy oh boy was this amazing or what?!?!
My husband just wants me to keep tea eggs in the fridge permanently now coz it smells so good in there! The kitchen still smells like the Taiwanese pork chop too!!
I am very happy I didn’t finish all of mine last night, coz guess what’s for breakfast?! 🤤🤤🤤
Hi Beatrix, wooo! I’m so glad you and your husband liked it! Sounds like the breakfast of champions. ;)
If I don’t have the 5 spice for the marinade will it still turn out okay??
Hi Mable, 5 spice is a really big component of this recipe, so I would do your best to approximate it with what you have on hand!
Here’s more intel:
https://thewoksoflife.com/how-to-make-five-spice-powder/