Taiwanese Black Pepper Pork Chops over Rice

Steps

1. Step 1

   Start the rice: combine the rinsed jasmine rice and water in a saucepan with a pinch of salt. Bring to a boil, cover, turn the heat to low and cook 15 minutes, then turn off the heat and leave covered until serving.

   20 min, hands-off

   • 1 1/2 cups jasmine rice
   • 2 1/4 cups water
2. Step 2

   Pound the pork: lay each chop between two sheets of plastic wrap and pound with a meat mallet or the bottom of a heavy pan until about 1/4 inch thick. Pierce each chop a few times with a fork.

   5 min

   • 4 boneless pork loin chops (about 1/2 inch thick, 6 oz each)
3. Step 3

   In a bowl, stir together the grated garlic, soy sauce, Shaoxing wine, sugar, 1 tsp coarse black pepper, five-spice powder and the beaten egg. Add the chops, turn to coat, and let marinate at room temperature for 15 minutes (or up to 4 hours in the fridge).

   15 min, hands-off

   • 4 boneless pork loin chops (about 1/2 inch thick, 6 oz each)
   • 3 cloves garlic
   • 2 tbsp soy sauce
   • 1 tbsp Shaoxing wine or dry sherry
   • 2 tsp sugar
   • 1 tsp coarsely ground black pepper
   • 1/4 tsp five-spice powder
   • 1 egg
4. Step 4

   Make the gravy: melt the butter with 1 tbsp of the frying oil in a skillet over medium heat. Add the onion and cook, stirring now and then, until soft and golden, 7 to 8 minutes. Add the minced garlic and 1 tbsp coarse black pepper and cook 1 minute more, until very fragrant.

   9 min

   • 1 tbsp neutral oil, such as canola
   • 1 yellow onion
   • 2 cloves garlic
   • 1 tbsp coarsely ground black pepper
   • 1 tbsp butter
5. Step 5

   Pour in the chicken broth, ketchup, soy sauce, oyster sauce and sugar. Simmer 3 minutes, then stir the cornstarch slurry again and whisk it in. Cook, stirring, until the sauce is glossy and coats a spoon, about 1 minute. Set aside off the heat.

   5 min

   • 1 cup chicken broth
   • 2 tbsp ketchup
   • 1 tbsp soy sauce
   • 1 tbsp oyster sauce
   • 1 tsp sugar
   • 1 tbsp cornstarch
6. Step 6

   Blanch the greens: bring a pot of salted water to a boil, add the bok choy and cook until the stems are just tender, 2 minutes. Drain well and toss with the sesame oil and a pinch of salt.

   5 min

   • 1 lb baby bok choy or gai lan
   • salt
   • 1 tsp toasted sesame oil
7. Step 7

   Dredge and fry: put the cornstarch in a shallow dish. Lift a chop from the marinade, press both sides firmly into the cornstarch until coated all over, and shake off the excess. Repeat with the rest. Heat the remaining 5 tbsp oil in a large skillet over medium-high until it shimmers.

   5 min

   • 4 boneless pork loin chops (about 1/2 inch thick, 6 oz each)
   • 2/3 cup cornstarch
   • 5 tbsp neutral oil, such as canola
8. Step 8

   Fry the chops two at a time, 2 to 3 minutes per side, until deep golden and crisp and cooked through. Drain on a rack or paper towels. Let rest 2 minutes, then slice into thick strips.

   12 min

9. Step 9

   Fluff the rice into bowls. Top with the sliced pork, spoon the hot black pepper onion gravy over the top, and set the greens alongside.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026