These pan-fried pork cutlets take their pleasantly sour flavor from hong zao, a reddish fermented rice paste. We ran this recipe with Matt Gross's feature about eating in Taiwan, "Taipei, Family Style," in our April 2010 issue.
- 3 tbsp. hong zao paste
- 1 tbsp. sugar
- 1 tsp. mushroom powder
- 4 (4-oz.) boneless pork chops, trimmed and pounded to 1⁄4" thickness
- 1⁄2 cup coarsely ground sweet potato starch or panko
- 1 cup canola oil