Deep-Fried Pork Chop at Ming’s Caffe – NYC
To my few faithful readers, I’m not ignoring the blog but simply going through a tough patch right now in my life. Some people stuff their faces when they’re down, but I lose my appetite. Yup, it’s that serious. In a way, it’s kind of fortunate, because I’d been eating like a beast the past few weeks and had been making lots of bad food decisions. Like eating a battered, deep-fried pork chop…
In my defense, I didn’t realize it would be battered. I ordered the pork chop with noodle soup ($4.50) at Ming’s Caffe thinking I would get a bowl of noodle soup with a typical Taiwanese-style fried pork chop on the side. The soup (pictured above) was good with some added Napa cabbage and the noodles were cooked well, but the pork chop…
Good god, why was it battered and deep-fried?! Everything tastes better fried, but not necessarily battered AND deep-fried. Personally, I’ve never eaten a fried pork chop and thought it needed more fat or more oil, but I guess someone at Ming’s Caffe thought otherwise. In their defense, the pork chop was fried golden, bubbly, and crunchy, but still, all I tasted was grease. It was just too much, in any state of mind. I’ll be ordering something else next time.
28 Canal St (b/n Essex & Division St; map)
New York, NY 10002