East Asian Pork Strips Recipes

CRISPY TAIWANESE PORK CUTLETS

Crispy Taiwanese Pork Cutlets image

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

Provided by Lisa Cheng Smith

Categories Bon Appétit Dinner Lunar New Year Fry Pork Soy Dairy Free Peanut Free Tree Nut Free Kid-Friendly

Yield 8 small servings

Number Of Ingredients 14

Ingredients

4 (½"-thick) boneless pork loin chops (about 1 lb.)
⅓ cup soy sauce
⅓ cup unseasoned rice vinegar
2 Tbsp. soy paste
2 tsp. granulated sugar
½ tsp. freshly ground black pepper
¼ tsp. freshly ground white pepper (optional)
¼ tsp. ground cinnamon
¼ tsp. Five-Spice Powder
1½ cups Chinese sweet potato starch
Vegetable oil (about 3 cups; for frying)
Gochugaru (fine Korean red pepper powder; for serving; optional)
Special Equipment:
A deep-fry thermometer

Steps:

Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef's knife to pound meat, moving knife back and forth across the surface, to ⅛"-¼" thick. The surface will be jagged and textured.
Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.

KOREAN PORK STRIPS

Korean Pork Strips image

Quick and simple dinner for those busy weeknights that we all know and love! Serve over steamed rice for a tasty meal.

Provided by TGirl

Categories Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cloves garlic, minced/crushed
1 (2 5/8 ounce) jar sesame seeds
1/2 cup reduced sodium soy sauce
3 tablespoons sugar
2 tablespoons onion flakes
1 teaspoon ginger, chopped
1 1/2 lbs pork tenderloin, cut lenghtwise in half

Steps:

Preheat oven to 400 degrees.
Add all ingredients to ziplock bag, shake to mix, and marinate pork for 5 min, or up to 3 hours.
Spray 9x13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork.
Bake 30-35 minutes.
Cut pork into thin slices before serving.

Nutrition Facts : Calories 250.8, Fat 10.2, SaturatedFat 2.2, Cholesterol 73.8, Sodium 769.3, Carbohydrate 12.9, Fiber 1.8, Sugar 7.3, Protein 27

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