Five Spice Glazed Pork Chops

This dish started as Taiwanese pork chops, those thin, crispy slabs of savory pork imbued with the aromatic warmth of five-spice and pungent garlic. But today, I was craving something a little more tangy and saucy. 

My solution was to glaze them with a mixture of black vinegar and soy sauce. The glaze strikes the perfect balance between tangy and mildly sweet, with the deep, earthy umami of black vinegar tying it all together. 

I recommend using pork chops with plenty of marbling to keep them tender and juicy; I used ¾-inch thick rib chops. The Shaoxing wine not only enhances the flavor of the pork—it also hydrates the salt and spices so they can infuse into the meat more quickly. The pork chops get lightly dusted with potato starch before being pan-fried, which creates a delicate coating that helps the glaze cling to the meat. 

The glazing process mellows out the initial punch of the vinegar, transforming it into something more nuanced. But if you're like me and crave that bright acid contrast, try pairing these chops with my Rainbow Five Spice Pickles. The bright flavors and crisp texture of the pickles cut through the richness of the pork.

These chops are undeniably delicious hot off the stove, but they stay tender and flavorful at room temperature, which makes them a fantastic option for a bento box lunch.