Taiwanese Pork Chop Plate

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1. 1Step 1: Rinse the pork chops under cold running water to remove any bone fragments and other impurities. Disinfect the sink after you're done.
2. 2Step 2: To avoid curling during frying, make 1-inch cuts around the perimeter of each pork chop, about 1-2 inches apart.
3. 3Step 3: Use a rolling pin to hammer the chops to a 1/2-inch thickness. It can help to put some parchment paper on top of the chops to prevent splatter.
4. 4Step 4: Add the pork chops to a large bowl, and add the grated garlic, 3 tablespoons water, salt, sugar, white pepper, five spice powder, light soy sauce, wine, and 1 teaspoon potato starch. Mix thoroughly to coat the pork chops.
5. 5Step 5: Marinate in the refrigerator for at least 3 hours or overnight.
6. 6Step 6: While the pork chops are marinating, prepare the other items. If you're only letting the pork chops marinate for 3 hours, make the tea eggs the night before (you could also make plain hard-boiled eggs if pressed for time). Wash and chop the napa cabbage, prepare the mustard green ingredients, and make rice.
7. 7Step 7: When ready to fry the pork chops, add the additional 1/2 cup water and 1/2 cup potato starch to the pork chops, and toss them until they're evenly coated in the resulting paste.
8. 8Step 8: In a cast iron skillet or Dutch oven, add about 3/4 inch oil, and heat over medium high heat. When some of the marinade dipped into the hot oil sizzles vigorously, you're ready to fry.
9. 9Step 9: Fry the pork chops one at a time, carefully lowering them into the hot oil so they lay completely flat. Fry for about 3 minutes on each side, lowering the heat to medium if needed (i.e. if the pork chops are getting too dark). Repeat with all four pork chops.
10. 10Step 10: When you're on the third or fourth pork chop, if you are able, get some kitchen help and saute the mustard greens. Add 1 tablespoon oil to a hot wok until just smoking. Break the dried chili pepper in half and add it to the oil with the garlic.
11. 11Step 11: After 20 seconds, add the mustard greens and sugar. Stir until heated through (they should not take on any color). This quick process should take about 4-5 minutes.
12. 12Step 12: Stir-fry your choice of greens. Add another couple tablespoons oil to your wok, and heat until it's just smoking. Add the ginger and garlic, let sizzle for 10-20 seconds, and follow with the cabbage. Cook until the cabbage is wilted, and season with salt to taste.
13. 13Step 13: On each plate, serve rice, a pile of cabbage, a healthy few spoonfuls of the mustard greens, a halved tea egg, and a pork chop.