Din Tai Fung Pork Chop Fried Rice

Ingredients

2 thick pork chops

2 cups cooked short-grain rice (Japanese or Taiwanese style rice)

2 eggs, beaten

2 spring onions, finely sliced

Vegetable oil, for deep frying and stir frying

The Brine

1 tablespoon salt

1½ teaspoons bicarbonate of soda

500ml water

The Pork Marinade

1 teaspoon Chinese five spice

½ teaspoon sugar

1–2 tablespoons light soy sauce

1 tablespoon Shaoxing rice wine

1 teaspoon sesame oil

2 tablespoons cornflour

PREPARATION

Method

1. Use the back of a cleaver or knife to gently bash the pork chops to tenderise and slightly flatten them, increasing the surface area so the marinade penetrates better.

2. Dissolve the salt and bicarbonate of soda in the water to make the brine, then submerge the pork chops and leave for 15–20 minutes to tenderise. 

3. Remove the pork from the brine and place in a bowl. Add five spice, sugar, light soy sauce, Shaoxing wine and sesame oil, massaging the marinade into the meat.

4. Add the cornflour and mix again until the pork is coated in a light creamy marinade.

COOKING

5. Heat oil in a wok to 180°C and carefully fry the pork chops for 3–4 minutes until golden and crisp around the edges. Remove and rest briefly before slicing.

6. Heat a wok over high heat with a little oil and pour in the beaten eggs.

7. Stir the eggs quickly until just half cooked, then add the cooked rice.

8. Toss the rice through the egg so each grain becomes lightly coated and begins to separate.

9. Season with a pinch of salt and white pepper, tossing the rice over high heat.

10. Drizzle in sesame oil and add the sliced spring onions, tossing briefly to combine.

11. Shape the fried rice into a mound on a serving plate.

12. Slice the pork chop and place it neatly over the top of the rice before serving.

School of Wok Tips

• Brining with bicarbonate of soda tenderises pork quickly and keeps it juicy.

• Do not over-brine or the pork may become overly soft.

• Using slightly warm freshly cooked rice works well if the grains are properly separated.

• Fry the pork at high heat so the outside crisps without drying the meat.

FAQs

Why is bicarbonate of soda used in the brine?

It helps tenderise the meat by altering the pH, creating a softer texture.

What rice does Din Tai Fung use?

They use a Taiwanese style short-grain rice similar to Japanese sushi rice.

Can I pan fry the pork instead of deep frying?

Yes. Pan fry in a shallow layer of oil over medium-high heat until crisp and cooked through.