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Pai Gu Fan Taiwan pork chop 排骨飯

Pai gu fan 排骨飯 simply translates to pork chop rice, but it is much more than that! This is a very special convenience food made popular by the Taiwanese railway company 鐵路便當. Many people enjoyed this meal on their travels. Now many more people just enjoy this “bian dang” anytime and anywhere! It’s a classic Taiwanese street food that started as railway food!

Taiwanese pork chop rice

Taiwanese pork chop rice

The ingredients 食材 (for 4 people);



  • half a bowl of soy sauce
  • 4 star anise
  • 2 spring onions
  • 1 tbsp sugar
  • 1/4 tsp 5 spice
  • 1/4 tsp white pepper
  • 2 tbsp of rice wine
  • 3 bowls of boiling water.
  • MEAL:
  • 4 pork chops
  • eggs
  • sweet potato flour
  • soy sauce
  • sugar
  • 1 uncooked egg
  • spring onions and garlic
  • green vegetables, carrots
  • sour pickled vegetables
  • +rice

The method 作法;

  1. First of all we made the cooking sauce. Get all the “COOKING SAUCE” ingredients above and put them in a pan and heat it up
  2. Now we have to prepare the pork chops. Hammer them to make them softer. Also cut the rhind so they don’t shrink too much.
  3. The pork chops should now be marinated in the MARINATING SAUCE, using the ingredients above, rub them all together and leave it all for over an hour
  4. After marination coat the chops in sweet potato flour ready for frying.
  5. Shallow fry the coated chops until golden brown, then transfer them to the pan cooking the sauce for 5 minutes
  6. Fry the sour pickle and boil your side vegetables of choice (we used carrots and asparagus)
  7. That’s it, ready to serve on a bad of rice!
Taiwanese pork chop rice

Taiwanese pork chop rice

Joanne has recorded a how to make Pai gu Fan Taiwan pork chop 排骨飯 cooking video so you can see and follow the exact method and tiumings she uses. We hope you really enjoy this Taiwanese street food classic meal!

How to make Pai gu Fan Taiwan pork chop 排骨飯 cooking video

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  1. Great website. Excellent recipes with simple dishes for everyday meal. You should put all these recipes in a cook book with English instructions and the great pictures. I’m Taiwanese living in California, but unfortunately I don’t read mandarin. But I really like Taiwanese home food and street food. I can follow the instructions easily and watch the video. Thanks for adding new recipes.

  2. hi! will the porkchop still be crispy after you put it in the cooking sauce?

  3. Hi,

    What are the amounts for the marinating ingredients?

  4. Hii..I can’t find sweet potato flour here, can I use sweet rice flour (like Mochiko)? or could you please suggest a substitute?
    Thank you so much.

  5. How much is 1/2 a bowl soy sauce – 4 oz, 6 oz, 8 oz ?

  6. What setting of the stove should the cooking sauce be.
    low, medium or high. Also how long should we be heating the cooking sauce, before the pork is ready to go in.
    Thank you very much

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