Description
The royal road of hearty noodles where an ultra-large, crispy 'fried pork chop (Zha Pai Gu)' scented with five-spice is slammed on top of (or served alongside) a light soy-based soup noodle.
Restaurants serving Fried Pork Chop Noodles
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork loin
- Sweet potato flour
- Chinese noodles
- Five-spice powder
- Garlic
- Chicken broth
Instructions
- [Authentic Recipe]
- [Zha Pai Gu] Pound pork loin thin and large. Marinate in soy sauce, wine, grated garlic, sugar, five-spice, and white pepper.
- Coat in sweet potato flour (Digua Fen), fry at high 180°C until the surface is ultra-crunchy golden brown.
- [Soup Noodle] Boil clear chicken (or pork) broth (Qingtang), season lightly with soy sauce, salt, and a little You Cong Su (fried shallots).
- Place boiled Chinese noodles (thin or slightly curly) in a bowl, pour broth.
- Top with bok choy (greens) and chopped scallions.
- [Serving Style] Chop the freshly fried giant pork chop for easy eating, place directly on the hot soup noodles (or serve on a separate plate to keep the batter crispy).
Learn more Spice, substitutes, tips
Key spices
Intense Five-spice and Garlic aroma
Substitutes at Japanese supermarkets
Pork loin cutlets, Japanese potato starch
Pairing
Cold Taiwan Beer or Oolong tea
Trivia
[For Youth] Noodle version of Pai Gu Fan. Unlike Pai Gu Su Mian (braised bone-in meat), this features a 'giant boneless thin pork cutlet'. The combo of light soup and oily meat is perfectly calculated, intensely attracting hungry Taiwanese from students to office workers.
Eating tips & etiquette
[Unique Eating] Bite the crispy pork chop first, then deliberately soak it in the soup to make the batter 'soggy', slurping the noodles with the soup that now has dissolved meat oil!
Allergen
Wheat, Pork, Soy