Elevate pork chops just by adding five-spice powder and rice wine.
1 kilo pork, (use boneless pork chops), thinly sliced
3 tablespoons dark soy sauce
1 tablespoon garlic, minced
2 tablespoon sugar
1 tablespoon chinese rice wine
1/2 tablespoon chinese five-spice powder
1 teaspoon salt
vegetable oil, (for frying)
cornstarch, (for dredging)
rice, (steamed), to serve (optional)
With a sharp knife, make several slits near pork chop edges to keep them from curling when fried.
Combine soy sauce, garlic, sugar, rice wine, five-spice powder, and salt in a large zip-top bag. Place pork in the bag; seal tightly. Carefully massage marinade into pork. Refrigerate for atleast 1 hour, turning bag every so often.
In a large, deep-frying pan, heat enough vegetable oil to fill pan to a depth of 1/2 inch. Remove chops from zip-top bag (don't wipe off marinade). Dredge both sides of chops in cornstarch.
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