Name: Crispy Taiwanese Pork Cutlets
Yield: 8 small servings
Ingredients: 4 (½"-thick) boneless pork loin chops (about 1 lb.); ⅓ cup soy sauce; ⅓ cup unseasoned rice vinegar; 2 Tbsp. soy paste; 2 tsp. granulated sugar; ½ tsp. freshly ground black pepper; ¼ tsp. freshly ground white pepper (optional); ¼ tsp. ground cinnamon; ¼ tsp. Five-Spice Powder; 1½ cups Chinese sweet potato starch; Vegetable oil (about 3 cups; for frying); Gochugaru (fine Korean red pepper powder; for serving; optional); A deep-fry thermometer

Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

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Ingredient Info

Soy paste is a Taiwanese soy sauce–based condiment and can be purchased online here or here, or found in Chinese markets.

Recipe notes

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