one of my closest friend's boyfriend, T, has learned two phrases in chinese: "i love you" and " fried pork chop rice". he enjoys saying them together, "i love you, fried pork chop rice!".
while other people may have opted to learn more useful sentences, like, "how are you?" or "where is the bathroom?", i'd say this is a pretty good start.
fried pork chop rice is a delicious, casual (and admittedly, unhealthy) dish in taiwanese cuisine, and most people would heartily agree with T's enthusiastic declaration. using the recipe from my chinese rice and noodles cookbook (recipes are both in chinese and english), i attempted to make my first fried pork chop rice.
the recipe is as follows.
2 large pork chops, 1 lb. (i used loins, not chops)
1/2 cup potato starch or cornstarch
combine the following:
2 tbsp soy sauce
1/8 tsp five spice powder
1/2 tbsp minced garlic
1 tbsp sugar
1/8 tsp pepper
1 egg yolk
pound the pork chops until tender and somewhat thin. marinate with the soy sauce mixture for at least 10 minutes. dredge with cornstarch, and set aside. in a deep skillet or pot, add enough oil to to cover and deep fry the pork chops. fry on medium-high heat until the surface begins to change color, and then reduce heat to medium. fry until golden brown and meat is cooked thoroughly(this may take some trial and error; ours took about 8 minutes to cook).
we ate them sliced over rice with cooked nappa cabbage. bok choy sauteed with garlic would also be a suitable companion.