Taiwanese-style pork chops are proof that a simple marinade and hot oil can do wonders. Crispy, juicy, and deeply flavorful, this dish is a beloved street food in Taiwan—but it also feels right at home on a Filipino dining table. At Simpol, we bring you a version that’s big on flavor, low on fuss, and uses ingredients you probably already have.
From pounding the chops to mastering that perfect crust, we guide you through every step. Let’s get cooking.
Ingredients
Set A – For Marination
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1 kilogram pork chops, skin and bone removed (around 5 to 6 pcs.)
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1 tablespoon garlic, minced
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2 tablespoons oyster sauce
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1 tablespoon calamansi juice
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1 tablespoon five-spice powder
Set B – For the Batter
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1/2 cup all-purpose flour
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3 tablespoons cornstarch
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/4 tablespoon black pepper
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1/2 cup cold water
Set C – For Dredging and Frying
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1/2 cup all-purpose flour
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1/2 cup cornstarch
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Oil, for deep frying
Instructions
Set A – Marinate the Pork
Place the pork chops between two sheets of plastic wrap or parchment paper. Pound each piece to about 1/4 inch thick using a meat mallet or the back of a heavy knife. This helps the meat cook evenly and stay juicy.
In a large bowl, combine garlic, oyster sauce, calamansi juice, and five-spice powder. Add the pork chops and massage the marinade into the meat. Cover and marinate for at least 1 hour, or overnight for deeper flavor.
Set B – Prepare the Batter
In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold water and whisk until smooth. The batter should be slightly thick and silky.
Set C – Dredge and Fry
In a shallow dish, combine the flour and cornstarch.
Remove each pork chop from the marinade, dredge lightly in the dry flour mixture, then dip into the batter. Let excess batter drip off.
Heat oil in a deep pan or wok over medium-high heat (about 350°F or 180°C). Carefully lower in the coated pork chops, one or two at a time. Fry for 2–3 minutes per side or until golden and crisp. Drain on a rack or paper towels.
Serve
Serve hot with steamed rice, pickled vegetables, or atchara. For extra flavor, sprinkle a pinch of white pepper on top just before serving.
Simpol Cooking Notes
This dish hits that sweet spot of crispy, savory, and just a bit tangy. It’s the kind of ulam that disappears fast, especially when paired with hot rice. The marinade brings bold flavor, while the cornstarch-and-batter combo locks in a crunch you’ll crave.
Because it’s Simpol, you can be sure it’s approachable enough for any home cook—simple techniques, big results. Leftovers? Slice them into strips and toss into garlic fried rice or noodles. Still delicious the next day.
