Taiwanese Pork Chop Bento (Fried & Braised)

Taiwanese Pork Chop Bento (Fried & Braised)

Pork chop bento is a Taiwanese classic that you can reliably find fresh at the Taipei Metro Station. The pork chop is first marinated, coated in flour, and fried until golden brown and crispy on the outside. You can also braise it with sauce after frying for another layer of rich flavor. Plate the pork chop with white rice and classic sides like pickled mustard greens, cabbage, braised tofu, and soy sauce-braised eggs to recreate this nostalgic Taiwanese bento at home.

 

Watch step by step recipe video below:

 

 

 

 

Ingredients (Serves 3)

Bone-in pork loin chops – 3 pieces (1.2 lbs / 544 g)

Marinade:

  • 15 g shredded ginger
  • 15 g scallion, cut in sections
  • ¼ cup water
  • ¼ tsp five-spice powder
  • ½ tsp white pepper
  • 1 tbsp sugar
  • 1 tsp garlic powder
  • 1 tsp cornstarch
  • 2 tsp rice wine
  • 1½  tbsp soy sauce
  • 1 tbsp vegetarian mushroom oyster sauce

For frying:

  • ⅓  beaten egg (from 1 egg)
  • ⅔  cup coarse sweet potato starch
  • 2 tbsp cornstarch
  • 4~5 cups frying oil

** Air Fryer Option:

  • Spray both sides of the starch-coated chop with oil.
  • Air fry at 350°F (176°C) for 10 minutes, flip, then cook another 5–8 minutes until done.


Sauce for braising  (for 3 pork chops):

  • 1 tbsp oil
  • 5 garlic cloves, sliced
  • 1 scallion, cut into sections
  • ½  onion, sliced
  • 1½ cups water
  • 3 tbsp soy sauce
  • ¼ tsp white pepper
  • ½ tsp salt
  • 2 tsp sugar
  • 1 tsp rice wine
  • ½ tsp sesame oil

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Tips

  • Adjust braising sauce saltiness based on your soy sauce.
  • Overnight marination gives the best flavor.

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A) Marinating the Pork Chops

1. Rinse pork chops and pat dry. Use a fork to poke holes on both sides. Score the white connective tissue around the edges to prevent curling while frying.

 

2.  Place the chops between two sheets of plastic wrap. Pound with the back of a knife or a meat mallet until thinner and larger.

3. Mix shredded ginger and scallion with water, massage briefly, then squeeze out liquid to create scallion-ginger water.

 


4. Add five-spice powder, white pepper, sugar, garlic powder, cornstarch, rice wine, soy sauce, and vegetarian mushroom oyster sauce. Mix well.

5. Massage marinade into pork chops. Cover and refrigerate for at least 4 hours (overnight for best flavor).

6. Before cooking, add 1/3 beaten egg and 2 Tbsp cornstarch. Mix well.

 

B) Fried Pork Chops

 1. Coat each chop with sweet potato starch. Press gently on both sides, shake off excess, and rest 5 minutes to allow starch to hydrate.
2. Heat oil to 320°F (160°C). Fry pork chop for 4–5 minutes until golden, focusing extra frying on the bone area. Drain on paper towels.



C) Braised Pork Chops

Follow the same marination steps (A)

1. Lightly dust chops with sweet potato starch and rest 5 minutes.

 

2.  Fry at 320°F (160°C) for about 4 minutes. Drain and set aside.

3. In a pot, heat oil and sauté garlic, scallion, and onion until fragrant.

4. Add water, soy sauce, white pepper, salt, sugar, rice wine, and sesame oil. Bring to a boil.

5. Add the fried pork chops, cover with a lid, turn off the heat, and let soak in the sauce for 5 minutes. Remove and serve.

 

 

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