The Fried Pork Chop from Din Tai Fung features tender, juicy pork coated in a crispy golden batter, served with a side of flavorful dipping sauce, delivering a perfectly balanced combination of savory and crunchy goodness.
Equipments
- Cutting board
- Chef’s knife
- Meat tenderizer
- Mixing bowls
- Tongs
- Shallow plates (for dredging)
- Frying pan or deep fryer
- Wire rack or paper towels (for draining)
- Slotted spoon or spatula
- Sauce bowl
Ingredients
- 1 lb (450g) boneless pork chops
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 cup potato starch (or cornstarch)
- 1 large egg
- Vegetable oil (for frying)
- 2 tablespoons water (for batter, optional)
- Dipping sauce of choice (e.g., soy sauce, vinegar, chili oil)
To achieve the signature crispy and tender texture of Din Tai Fung's Fried Pork Chop, use boneless pork chops of uniform thickness and tenderize them evenly with a meat tenderizer before marinating. The combination of soy sauce, Shaoxing wine, and a precise balance of spices like five-spice powder and garlic powder creates the authentic savory flavor that defines the dish. Potato starch is preferred over cornstarch for dredging as it yields a lighter, crispier coating when fried. Make sure to maintain the oil temperature around 350degF (175degC) to ensure the pork cooks thoroughly without becoming greasy. Your homemade Fried Pork Chop from Din Tai Fung copycat menu will deliver a perfect harmony of juicy meat and crispy batter, complemented by your choice of dipping sauce.
Instructions
- Place pork chops on cutting board; trim excess fat if needed.
- Pound pork chops with meat tenderizer to 1/2-inch thickness.
- In mixing bowl, combine soy sauce, Shaoxing wine, sugar, white pepper, five-spice powder, garlic powder, and salt.
- Add pork chops to marinade; coat well. Cover and marinate for at least 30 minutes.
- Prepare shallow plates: one with potato starch, one with beaten egg (with water if needed), one empty for breaded pork.
- Remove pork from marinade; pat lightly with paper towel to remove excess liquid.
- Dredge pork in potato starch, lightly shake off excess.
- Dip pork in beaten egg.
- Dredge pork again in potato starch for an even coat.
- Heat vegetable oil in frying pan or deep fryer to 350°F (175°C).
- Using tongs, carefully place pork chops in hot oil; fry until golden brown and cooked through, about 2-3 minutes per side.
- Remove pork with slotted spoon; drain on wire rack or paper towels.
- Slice pork and arrange on plate.
- Serve with dipping sauce in sauce bowl.
Substitution
The Fried Pork Chop from Din Tai Fung copycat menu highlights crispy, golden-battered pork chops marinated with a fragrant blend of five-spice powder and Shaoxing wine for authentic flavor. You can substitute Shaoxing wine with dry sherry or a mix of white grape juice and a splash of rice vinegar if unavailable, maintaining the depth of taste. Potato starch gives the coating its signature crispiness, but cornstarch serves as a suitable alternative without compromising texture. When frying, use vegetable oil with a high smoke point like canola or peanut oil to achieve a perfectly crunchy crust. Drain the cooked pork chops on a wire rack or paper towels to keep them crisp before serving with your preferred dipping sauce.
Tips
Make sure to pound the pork chops evenly to a consistent 1/2-inch thickness for uniform cooking and tenderness. Marinate the pork for at least 30 minutes to allow the flavors from soy sauce, Shaoxing wine, and spices to fully penetrate the meat. When dredging, pat the pork lightly to remove excess liquid before coating to ensure the batter sticks properly and fries up crisp. Maintain oil temperature around 350degF (175degC) to achieve a golden, crunchy exterior without absorbing excess oil, which keeps Your fried pork chops juicy.
Nutritions
The Fried Pork Chop from Din Tai Fung provides a rich source of protein from the boneless pork chops, essential for muscle repair and growth. The coating made with potato starch and egg adds carbohydrates and some fat from the vegetable oil used in frying, contributing to its crispy texture and savory flavor. Seasonings like five-spice powder and garlic powder offer antioxidants and enhance the overall nutrient profile without adding calories. You can enjoy this dish as a flavorful protein option balanced with moderate fats and carbohydrates to support your energy needs.
Storage
To store your Fried Pork Chop, allow it to cool completely before placing it in an airtight container to maintain crispness. Refrigerate for up to 3 days, reheating in an oven or air fryer at 350degF (175degC) to restore its crispy texture. Avoid microwaving as this can make the batter soggy and affect the juicy tenderness of the pork.
Variation or Alternatives
You can substitute Shaoxing wine with dry sherry or omit alcohol entirely, replacing it with a splash of rice vinegar to maintain acidity. For a lighter crust, try using all-purpose flour or a mix of flour and cornstarch instead of only potato starch. Instead of deep frying, pan-fry pork chops in a moderate amount of oil to reduce oil absorption while retaining crispiness. Experiment with dipping sauces by adding a touch of honey or sesame oil for a sweet and nutty flavor contrast.
Allergies
The Fried Pork Chop contains soy sauce, which includes soy, a common allergen that may affect Your digestion or cause allergic reactions. The batter uses egg, another potential allergen that could trigger symptoms in sensitive individuals. Cross-reactivity with spices like five-spice powder and garlic powder might also pose a risk for those with specific food sensitivities.
Why this recipe?
Din Tai Fung's Fried Pork Chop is celebrated for its perfectly crispy exterior and juicy, tender meat that delivers a satisfying crunch with every bite. The seasoning blends aromatic spices, enhancing the pork's natural flavor and creating a memorable taste experience. Your attempt to recreate this dish at home is worth it because mastering the balance of texture and seasoning allows you to enjoy a restaurant-quality meal anytime. This menu item exemplifies Din Tai Fung's commitment to quality and authentic Taiwanese flavors, making it a standout choice.