Stekt fläskkotlett

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1. 1
   Take a meat mallet and pound the boneless pork chops so that they are about ½-inch thick. In a large bowl, combine the pork with the soy sauce, rice wine, sugar, sesame oil, salt, white pepper, five-spice powder, and garlic. Massage the meat until it’s thoroughly coated with the sauce. Cover and refrigerate for at least 2 hours or overnight.
2. 2
   In a deep wok over medium-high heat, warm the oil until it reaches 350°F on an instant-read thermometer.
3. 3
   Spread the sweet potato starch on a plate and press the pork loins into it until both sides are fully coated. Shake off the excess starch. Transfer the coated pork loins to a clean plate.
4. 4
   Working with one pork loin at a time, gently slide a pork loin into the hot oil and cook until it’s light golden brown, turning it over often so both sides are completely submerged, 4 to 5 minutes. Remove the pork from the oil with tongs, and transfer to a paper towel–lined plate or a wire rack set in a rimmed baking sheet to drain. Skim off and discard any leftover crumbs in the oil with the ladle. Repeat with the remaining pork loins.
5. 5
   Bring the oil up to 375°F over medium-high heat again and slide in a fried pork loin. Fry until golden brown and until the thickest part of the meat registers 145°F, 1 to 2 minutes. Transfer to a paper towel–lined plate or a wire rack set in a rimmed baking sheet to drain again. Repeat with the remaining pork loins. Enjoy immediately, served over warm white rice.