Fried Pork Chops
Inspired by a dish featured in Season 2 of Somebody Feed Phil, pork chops are fried then cooked in vinegar. My version has soy sauce and rice wine added to the vinegar.
- 4 large pork chops about 800 grams total if boneless, 1 kilogram if bone-in
- ⅓ to ½ cup corn starch
- cooking oil for frying
For the sauce
- ¼ cup rice wine
- ¼ cup rice vinegar
- ¼ cup light soy sauce I used Kikkoman
- 2 tablespoons white sugar
- sliced scallions
- toasted sesame seeds
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- If your pork chops are on the thick side, you may pound them to make them thinner. If using butterflied pork chops, you may split them into halves.
- Press both sides of the pork chops with paper towels to remove excess moisture.
- Sprinkle the pork chops on both sides lightly with salt and pepper.
- Toss the pork chops in corn starch.
- In a wide frying pan, heat enough cooking oil to reach a depth of at least an inch.
- Fry the pork chops in hot oil (in batches if your frying pan cannot accommodate all of them at once), about two minutes per side (a minute longer if rather thick) until the surface turns golden and crisp.
- Scoop out the fried pork chops and move to a rack.
- Pour off the cooking oil.
- Mix together all the ingredients for the sauce and pour into the pan. Boil for about a minute.
- Drop the fried pork chops into the boiling sauce making sure they do not overlap. Cook for half a minute then flip over to cook the other side for another half a minute. Do this in batches so that every inch of the pork chops get soaked in the sauce.
- Serve the pork chops over rice topped with sliced scallions and toasted sesame seeds. You may optionally serve the excess sauce on the side for dipping.
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