Ding Tai Fung’s Taiwanese Porkchop Fried Rice – Copycat Recipe

Pork Chops

1. Ideally, I would recommend brining the pork chops for the optimal flavor and juiciness. Find a medium sized bowl and add the water, salt and five-spice powder. Place in the refrigerator anywhere from 1-4 hours. If you don’t have time to brine, don’t worry about it, the pork chops will still be tasty but they will be tastier if brined!
2. Wash off the brine and tenderize the pork chops briefly with a tenderizer or meat hammer.
3. Now it's time to marinate your pork chops! Add salt and pepper to taste, MSG, baking soda, five-spice powder, soy sauce, shaoxing wine, sugar. Put it in the fridge overnight if possible but 30 minute works if you’re rushed for time.
4. Apply a light batter to your pork chop before deep frying. Mix cornstarch with powdered sugar in a medium sized bowl. Dip the pork chops into the mixture, coating lightly throughout.
5. Heat oil from 350 and 375 degrees in a wok or large pot, and fry 1-2 pork chops at a time until each is golden brown or for about 3 minutes. (adding too many pork chops at once will lower the temperature of the oil too much and cause your pork chops to cook much slower, thus soaking in unnecessary amounts of oil)
6. Place finished fried pork chops on paper towels to drain.
7. Let the pork chops rest a couple minutes at least and then slice the pork chops lengthwise and enjoy!

Fried Rice

1. Add butter to the pan and then add beaten eggs into the wok. Swirl around the pan in a circular motion until the egg is mostly cooked but still the soft and slightly runny. Pour egg into a bowl.
2. Day old rice is not required but is preferred, fresh rice tends to be more soggy. Put the rice in the wok. Day old rice will be stuck together so make sure to separate each grain. Once separated and fried a bit, add the eggs back into the pan.
3. Add salt, white pepper and MSG to taste
4. Top with sliced scallions for presentation!

Ideally, I would recommend brining the pork chops for the optimal flavor and juiciness. Find a medium sized bowl and add the water, salt and five-spice powder. Place in the refrigerator anywhere from 1-4 hours. If you don’t have time to brine, don’t worry about it, the pork chops will still be tasty but they will be tastier if brined!

Wash off the brine and tenderize the pork chops briefly with a tenderizer or meat hammer.

Now it's time to marinate your pork chops! Add salt and pepper to taste, MSG, baking soda, five-spice powder, soy sauce, shaoxing wine, sugar. Put it in the fridge overnight if possible but 30 minute works if you’re rushed for time

Apply a light batter to your pork chop before deep frying. Mix cornstarch with powdered sugar in a medium sized bowl. Dip the pork chops into the mixture, coating lightly throughout.

Heat oil from 350 and 375 degrees in a wok or large pot, and fry 1-2 pork chops at a time until each is golden brown or for about 3 minutes. (adding too many pork chops at once will lower the temperature of the oil too much and cause your pork chops to cook much slower, thus soaking in unnecessary amounts of oil)

Place finished fried pork chops on paper towels to drain.

Let the pork chops rest a couple minutes at least and then slice the pork chops lengthwise and enjoy!

Add butter to the pan and then add beaten eggs into the wok. Swirl around the pan in a circular motion until the egg is mostly cooked but still the soft and slightly runny. Pour egg into a bowl.

Day old rice is not required but is preferred, fresh rice tends to be more soggy. Put the rice in the wok. Day old rice will be stuck together so make sure to separate each grain. Once separated and fried a bit, add the eggs back into the pan.

Add salt, white pepper and MSG to taste

Top with sliced scallions for presentation!