Taiwanese Pork Chop Rice Box (Bian Dang)

⏱ 60 min · Serves 4

A proper night-market lunchbox: pounded-thin pork chops marinated in five-spice and soy, dusted in sweet potato starch and fried until shatteringly crisp, piled onto rice with soy-braised eggs, garlicky greens and pickled mustard. Crunchy, savoury, deeply comforting.

Per serving: 788 kcal · 50.0g protein · 78.0g carbs · 31.0g fat

Ingredients

• 4 boneless pork loin chops (about 150g each)
• 2 tbsp soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tbsp oyster sauce
• 1 tsp five-spice powder
• 2 tsp caster sugar
• 3 garlic cloves, finely grated
• 1/2 tsp white pepper
• 1 egg, beaten
• 6 tbsp sweet potato starch (or cornflour)
• 500ml neutral oil, for shallow frying
• 4 eggs
• 4 tbsp soy sauce (for braising eggs)
• 1 tbsp dark soy sauce
• 1 star anise
• 1 tbsp brown sugar
• 300g jasmine rice, rinsed
• 300g pak choi or sweet potato leaves
• 1 tbsp vegetable oil
• 2 garlic cloves, sliced
• 4 tbsp shop-bought pickled mustard greens or preserved radish
• Pinch of salt

Method

1. Lay each pork chop between cling film and pound with a rolling pin to about 5mm thick, snipping the fat edge in a few places so it stays flat.
2. Mix soy, Shaoxing, oyster sauce, five-spice, sugar, grated garlic and white pepper. Rub all over the pork and marinate 30 minutes (or overnight in the fridge).
3. Meanwhile, cook the rice: bring rinsed rice and 450ml water to the boil, cover, cook 12 minutes on the lowest heat, then rest off the heat 10 minutes.
4. Boil the 4 eggs for 7 minutes, cool in cold water and peel. Simmer them 10 minutes in 150ml water with the soy sauces, star anise and brown sugar, then leave to steep.
5. Blanch or stir-fry the greens: heat oil, sizzle sliced garlic 20 seconds, add greens and a pinch of salt, toss 2 minutes until just wilted.
6. Brush each chop with beaten egg, then press firmly into sweet potato starch on both sides. Rest 5 minutes so the coating hydrates.
7. Heat oil to 170C in a wide pan. Fry the chops 3 minutes a side until deep golden and cooked through. Drain on a rack.
8. Slice the chops into thick strips. Box up: rice first, then pork, a halved braised egg, the greens and a spoon of pickled mustard. Spoon over a little egg braising liquid and eat hot.