Taiwanese Pork Cutlets

Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.

Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.

Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef’s knife to pound meat, moving knife back and forth across the surface, to ⅛"–¼" thick. The surface will be jagged and textured.

Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, ¼ tsp. Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.

Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.

Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.

Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.

Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.