Din Tai Fung Pork Chop Fried Rice Recipe

December 22, 2017Van
Blog post

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6

Calories:

One of my favorite things to get at Din Tai Fung is their Pork Chop Fried Rice. After several attempts of reverse engineering the recipe, I think I have perfected their deep fried pork chops. Hopefully you’ll try out my copycat recipe and let me know how you think it compares to Din Tai Fung.

Din Tai Fung Pork Chop Fried Rice Recipe

Print Recipe

Pork Chop Fried Rice, Din Tai Fung Copycat Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Serves: 6

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Ingredients

  • 6 Thin center cut Pork Loin Chops, about 1/3 inch thick
  • 1.5 teaspoons Five Spice Powder
  • 4 tablespoons Soy Sauce
  • 2 tablespoons Shaoxing Wine
  • 2 tablespoons Sugar
  • 2 teaspoons Garlic Powder
  • ½ teaspoon Black Pepper
  • ½ teaspoon Baking Soda
  • 1 cup Corn Starch
  • 1 tablespoon Powdered Sugar
  • Vegetable Oil, for frying

FRIED RICE

  • 6 cups Cooked Short Grain Rice
  • 3 large Eggs
  • 1 tablespoon Unsalted Butter
  • 3 Scallions, green part only, thinly sliced
  • ½ teaspoon Kosher Salt

METHOD

  • 1)

    Marinate the pork chops. Combine the Five Spice PowderSoy Sauce, Shaoxing WineSugarGarlic Powder, Black Pepper and Baking Soda in a large bowl.  Make a few small 1 cm slits around the sides of the pork chops, every inch or so to prevent the pork chop from curling when you fry them. Coat the pork chops in the marinade and refrigerate for at least 1 hour, if you have time, marinating overnight is much better.

  • 2)

    Preheat your frying oil to 375 F in a large heavy bottom pot.  Mix the cornstarch with the powdered sugar.  Dip each pork chop into the cornstarch and coat well.

  • 3)

    Once the oil is at 375 F, fry 2-3 pork chops at a time until golden brown.  It will take about 3-4 minutes each batch. Let the oil get back up to 375 F before frying the next batch.

  • 4)

    Slice the pork chops and serve with the Fried Rice. Enjoy!

FRIED RICE

  • 1)

    Add the butter and eggs into a cold non-stick pan.  Turn the heat to medium and continuously stir your eggs with a spatula until they are cooked. Sprinkle the kosher salt over the eggs and mix well.

  • 2)

    Add the cooked rice and mix with eggs

  • 3)

    Add the chopped scallions and toss to mix.










8 Comments

  • Caroline

    October 24, 2017 at 1:34 am

    Yum! I think if you provided more pictures of the process, it would be more helpful for people reading your recipe. Anyway, that pork chop looks delicious!

  • Tiffany Alexandria

    November 28, 2017 at 11:53 pm

    I like how clean and organized your blog is and that recipe looks awesome!!
    BUT…. Din Tai Fung is from Taiwan yo! 🙂

    1. Van

      November 29, 2017 at 1:12 am

      Thank you! I live in Southern California and there are 5 Din Tai Fung loctions near me. Try out the recipe, it’s so good!

      1. Tiffany Alexandria

        November 29, 2017 at 9:37 pm

        Lucky you!!! I live in such a small town I’ve gotta make everything myself. and back in Taiwan I was always too lazy to wait in line + there are other dumpling places I love 😉 Din Tai Fung would be so nice right now…

        1. Van

          November 30, 2017 at 7:20 am

          Yeah it’s so good, I would love some xiaolongbao right now too! I’m working on a copy cat of their Shrimp & Pork Wontons with Spicy Sauce. The wontons are pretty easy to replicate, but their spicy sauce is so good and unique I’m having a harder time with it. I’m close, but the flavor is exact yet.

          1. BT

            January 19, 2018 at 2:12 pm

            Keep testing! I am waiting for the shrimp & pork wonton recipe! (Home made wrappers too, please!)

  • Lena

    March 17, 2018 at 3:18 am

    I just tried this today! And oh the pork chops are gooddd! On par witn din tai fung’s. But the looks of mine look nothing liketheirs but its okay, its the taste that matters

    1. Van

      March 17, 2018 at 7:39 am

      Thanks for trying out the recipe Lena! Glad you liked it! I actually prefer making it at home now because I think this version is better than Din Tai Fung’s. How did yours look?

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