Taiwanese Fried Pork Chop Bento

Steps

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1. 1
   Bruise the scallion and ginger to release their flavor, then steep them in water to make scallion-ginger water; set aside.
   ▶ ≈0:28
2. 2
   Massage the pork chops in the scallion-ginger water, optionally adding rice wine to remove any gamey smell, then add a little salt to season.
   ▶ ≈0:42
3. 3
   Season with five-spice powder and pepper. If you have time, let the pork soak overnight for extra tenderness; otherwise you can skip this step.
   ▶ ≈1:52
4. 4
   Pound the pork chops to loosen the fibers and cut through the connective tendons so the meat stays tender and doesn't curl up when fried.
   ▶ ≈2:22
5. 5
   Prepare a second marinade by mixing white pepper, sesame oil, sugar, and five-spice powder, then coat the pork to quickly infuse flavor in a short time.
   ▶ ≈4:20
6. 6
   Optionally coat with egg for extra aroma, though it will make the crust less crispy. If the marinade is already wet enough, add a little starch to thicken it so it clings evenly to the meat.
   ▶ ≈4:46
7. 7
   Let the marinated pork rest on a plate until the surface becomes slightly moist again, so the coating will stick properly during frying instead of falling off.
   ▶ ≈6:42
8. 8
   Prepare the side dishes: stir-fry the cabbage with garlic, adding salt only at the end to preserve sweetness; stir-fry the pickled mustard greens with minced garlic, ginger, chili, white pepper, and rice wine until fragrant and slightly dry.
   ▶ ≈7:22
9. 9
   Deep-fry the coated pork chops without moving them at first; once the sizzling sound changes and settles, it means the moisture has sealed inside — then remove from the oil.
   ▶ ≈8:04
10. 10
    Let the fried pork chop rest briefly so residual heat finishes cooking the inside and locks in the juices — at this point it's crispy outside and tender, juicy inside.
    ▶ ≈9:52
11. 11
    Assemble the bento box with rice, spicy dried radish, stir-fried cabbage, and pickled mustard greens, then top with the fried pork chop. Placing the pickled greens between the meat and rice helps absorb excess oil so the rice doesn't become too greasy.
    ▶ ≈10:24
12. 12
    The bento is ready to enjoy — it stays delicious and juicy even after steaming or once it has cooled down.
    ▶ ≈12:38