Pai Gu Fan (Taiwanese Fried Pork Chop Rice)
Local name: 排骨飯
In short: Pai gu fan is Taiwan's pork chop rice: thin bone-in chops marinated in soy and garlic, coated in sweet potato starch, fried crisp and served over rice. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Pork chop rice is a staple of Taiwanese lunch boxes and cafeterias. A bone-in chop is pounded thin, marinated in soy sauce, garlic and five-spice, coated in sweet potato starch and fried until crisp outside and juicy within. It lands on a bowl of rice with blanched greens and pickles. The method is simple, and the result is a very satisfying weeknight meal.
Instructions
- Make small cuts through the tendon around the edge of each chop so it does not curl. Pound the chops between sheets of plastic wrap to an even thickness of about 1 cm (3/8 in).
- Whisk the soy sauce, rice wine, sugar, garlic, five-spice, pepper and egg in a bowl. Add the chops, turn to coat and marinate for 30 minutes at room temperature, or overnight in the refrigerator.
- Spread the sweet potato starch on a plate. Press each chop into the starch, coating both sides thickly, and shake off the excess. Rest on a wire rack for 5 to 10 minutes until the starch looks damp.
- Heat the oil in a wide, deep skillet to 175°C (350°F). Fry 2 chops at a time for 3 to 4 minutes per side, until deep golden and the pork reaches 63°C (145°F) at the thickest point. Drain on a rack and rest for 3 minutes.
- Blanch the bok choy in boiling water for 1 to 2 minutes, drain well and toss with the sesame oil.
- Divide the rice among 4 bowls. Add a chop to each, left whole or sliced, with the bok choy and pickled radish on the side. Spoon a little of the hot frying oil over the rice if you like, or serve as is.
Tips
- Pounding the meat is the key step. Thin cutlets cook quickly and stay juicy, while the starch crust turns crisp.
- Fry in batches and let the oil return to 175°C (350°F) between them. Cool oil makes the coating soggy and greasy.
Questions and answers
What cut of pork is used for Taiwanese pork chop rice?
Bone-in loin chops are common, pounded thin so they cook fast and stay tender. Boneless loin chops work too. The bone adds flavor, and the thin cut is what makes the crust crisp.
Why use sweet potato starch for the coating?
It fries into a thin, brittle crust that stays crisp. Cornstarch or potato starch can stand in, though the crust will be slightly less crunchy and a touch more powdery.
Can I make it in an air fryer?
Yes. Spray the coated chops with oil and air-fry at 190°C (375°F) for 10 to 12 minutes, turning once, until the pork reaches 63°C (145°F). The crust will be lighter than a fried one.
How long does it take to make Pai Gu Fan (Taiwanese Fried Pork Chop Rice)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Pai Gu Fan (Taiwanese Fried Pork Chop Rice)?
About 620 kcal per serving, with 38 g of protein, 62 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 62 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
