I have a confession. I misled you. That last post about tea eggs...it was actually a teaser for this post right here. Although those marbled beauties are fine and dandy to eat alone, their real destiny is to play a supporting role in this plate of porky goodness.

When I was a teenager and lived with my parents in the Dallas suburbs, we used to go to this hole-in-the-wall Taiwanese cafe that served shaved ice, pork chop over rice, and a bunch of other Chinese street food that I don't particularly remember. I woke up one day about a month ago with a serious craving for those same fried pork chops from my days of yore. And instead of wandering over to Manhattan to find a place in Chinatown, somehow my squirrely brain went straight to the least logical resolution: I have to make it myself! This is the recipe I finally landed on (with some help from this amazing YouTube channel).