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This is a recreated recipe for classic Din Tai Fung Fried Pork Chops, perfectly reproducing their unforgettable flavor. The video offers two versions: one is a thin-coated version true to the original taste, and the other is an improved, homemade gourmet version with a crispier crust and juicier meat. Whether deep-fried or air-fried, you can easily make Michelin-level deliciousness at home.
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Snip the membranes of the pork chops and pound them loose with a meat tenderizer. → Mix all marinade ingredients (including scallion-ginger water, potato starch), then add the pork chops and garlic to marinate. → (Optional) Lightly coat the marinated pork chops with a layer of dry starch. → Shallow-fry the pork chops in oil at 170-180°C until both sides are golden brown, then remove. → Before serving, re-fry for a few seconds in high-temperature oil (190-200°C) for extra crispiness, then cut into pieces and enjoy with fried rice.
Snip the membranes of the pork chops and pound them loose with a meat tenderizer. → Mix all marinade ingredients (including scallion-ginger water, potato starch), then add the pork chops and garlic to marinate. → (Optional) Lightly coat the marinated pork chops with a layer of dry starch. → Shallow-fry the pork chops in oil at 170-180°C until both sides are golden brown, then remove. → Before serving, re-fry for a few seconds in high-temperature oil (190-200°C) for extra crispiness, then cut into pieces and enjoy with fried rice.
This is a recreated recipe for classic Din Tai Fung Fried Pork Chops, perfectly reproducing their unforgettable flavor. The video offers two versions: one is a thin-coated version true to the original taste, and the other is an improved, homemade gourmet version with a crispier crust and juicier meat. Whether deep-fried or air-fried, you can easily make Michelin-level deliciousness at home.
First, prepare the pork chops. Use a knife to snip the membranes along the edges of the pork chops to prevent them from curling during frying.
Use a meat tenderizer or a tenderizing knife to pound both sides of the pork chops until they are loosened, larger, and thinner, ensuring a more tender texture.
To make scallion-ginger water: Place chopped scallions and ginger slices into 50克 of water. Vigorously squeeze and press with your hands to extract the juices from the scallions and ginger. Once done, remove and discard the scallions and ginger, keeping only the infused water.
Prepare the marinade: In a large bowl, sequentially add salt and pepper seasoning, Hondashi, white pepper powder, five-spice powder, rock sugar, soy sauce, dark soy sauce, and oyster sauce.
Pour the prepared scallion-ginger water into the marinade and whisk until well combined.
The video offers two versions: one is a thin-coated version closer to Din Tai Fung's original taste (less starch in the marinade, and no dry coating); the other is an improved crispy version (more starch in the marinade, and an additional dry coating before frying).
Snip the membranes along the edges of the pork chops; this is a crucial step to prevent the pork chops from curling and deforming due to heat during cooking.
A second high-temperature re-fry (搶酥) makes the pork chop's crust crispier, forces out excess oil, and improves the overall texture.
This recipe is also suitable for air fryers: spray oil on the pork chops, air fry at 180°C for 6-7 minutes on one side, then flip, spray with more oil, and continue air frying for 5-6 minutes until golden and crispy.
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