Five-Spice Powder

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade provides additional depth. Flatten the pork chops with the dull edge of a cleaver or heavy knife to provide the surface area a nearly fluffy texture and assist the potato starch finish adhere. This dish is from Taiwanese-American cook Lisa Cheng Smith’s magnificent Lunar New Year banquet

Active ingredients

Five-Spice Powder

• 2 1/2 4″- long cassia or cinnamon sticks
• 20 entire star anise
• 1 Tablespoon. plus 1 tsp. entire cloves
• 20 pieces dried sand ginger (optional)
• 2 Tablespoon. plus 1 1/2 tsp. Sichuan peppercorns
• 2 1/2 tsp. chopped dried licorice root or fennel seeds
• 1 tsp. black peppercorns
• 1 tsp. white peppercorns (optional)

Pork and Assembly

• 4 1/2″- thick boneless pork loin chops (about 1 pound.)
• 1/3 cup soy sauce
• 1/3 cup unseasoned rice vinegar
• 2 Tablespoon. soy paste (such as Yu Ding Xing)
• 2 tsp. granulated sugar
• 1/2 tsp. newly ground black pepper
• 1/4 tsp. newly ground white pepper (optional)
• 1/4 tsp. ground cinnamon
• 1 1/2 cups Chinese sweet potato starch
• Grease (about 3 cups; for frying)
• Gochugaru (great Korean red pepper powder; for serving; optional)

Unique Devices

• A spice mill or coffee mill; a deep-fry thermometer

Preparation

• Toast cassia, star anise, cloves, sand ginger (if utilizing), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if utilizing) in a little frying pan over medium, tossing when, up until aromatic, about 3 minutes. Let cool; grind to a powder in spice mill or coffee mill.

• Do Ahead: Five-Spice Powder can be made 1 month ahead. Shop airtight at space temperature level.