ID: 3653e763...
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.
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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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