Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka
Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth. Flatten the pork chops with the dull edge of a cleaver or heavy knife to give the surface an almost fluffy texture and help the potato starch coating adhere. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast. Find the rest of her menu here.