Din Tai Fung’s fried rice with pork chop is my ultimate favourite food in this world. Hahah. Yes I have a lot of favourites 😆😆 Din Tai Fung’s pork chop is really flavourful, juicy and succulent pork chop. It goes perfectly well with their super yummy fried rice. Super super good. *thumbs up** To me, Din Tai Fung serves one of the best fried rice in the world. Coupled with their pork chop, heavenly!!
See the ingredient list below for your easy reference.
If you like to know how Roland cooked Din Tai Fung inspired fried rice at home, please click this recipe:
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
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Ingredients:
Serves 4 pax
430g of pork loin
2 tablespoons of light soy sauce
1 teaspoon of salt
1 teaspoon of sugar
1.5 teaspoons of five spice powder
2 tablespoons of Chinese rice wine
30ml of water
1 tablespoon of baking soda
A few dashes of white pepper
2 tbsps of cornflour
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If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
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43 Comments
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This is my trusted, go-to channel! I love his recipes. I just tried this tonight and it was really good! Thanks for sharing your recipes!!
my whole family complain that it's too bitter and too salty. I taste it myself and 1 TBSP is way way too bitter. I actually put 1/2 TBSP only and already too bitter. Unfortunately this is a no no recipe for us. We had to toss the pork chop away.
May I know can I shallow fry the pork loin on both sides in oil instead of deepfry ?
Hi, I tried this recipe twice and there seems to be a metallic taste on it. Can i ask what could be wrong?
Was hopeful for a nice meal & followed the recipe to a T. However, the pork had a Very bitter aftertaste 🙁 wasted 500g of pork loin. Also too salty….
Using an air fryer with a rack, 400 degrees, 6 min, turn and another 6 min is perfect.
Hi Roland, I'm Sherly from Indonesia. Finding your channel is like finding a giant treasure chest. Loveeee it. I've tried some of the recipes and it's all very yummy and simple. Thanks alot roland. Wait for your new recipe every day 🥰 you help lots of lives here 😁
I follow the recipe. Pork chop is tender but the after taste is bitter. Cannot eat. Wonder where went wrong. I reduce the 5 spice powder to 1/2 teaspoon only.
Can i use shaoxing wine?
Can bake in the oven instead of frying？
The first bite was good, but after a few bites, it tasted off. I couldn’t figure out why, but then i checked the recipe and i think the 1 tablespoon baking soda in the marinade made it too alkaline-y.
Jamie.. Will it not be bitter because of the soda?
Cooked this today! Followed your recipe and the pork tasted pretty good! Tender and juicy. Tho I must say I would half the quantity of the five spice powder next time, slightly too overpowering and salty for my family’s tastebud. Thanks!
Edit: saw several comments stating that the 1 tbs baking soda might give it a bitter aftertaste. They may be right! Will tweak the recipe to omit it next time.
This guy is awesome… He explain v accurate.. Good job!
I made this today with 3 pork loins. Added everything about the same amount except that I used lesser baking powder like 1 teaspoon (just found out after that it's not baking soda). Put it in the fridge for 3 hours to marinate, took it out for a while and then deep fried each in a small pot (saving on the amount of oil)… and it turns out really nice and flavorful. I think the small amount of water I've added to the marinate really helps in not making the pork too salty or having any weird taste. Not exactly the same as DTF Malaysia, I think due to the type of five spiced powder I used, as it varies…. still tasted good, everyone in the family loves it. Thank you for this recipe!
Hi Roland, I’ve followed the recipe but my pork loin came out with a bitter/sour aftertaste. I’m thinking that it could be due to the baking soda. Is it alright if I actually omit the use of baking soda for this recipe?
Baking soda shouldn't be added and marinate in this way. It will destroy the meat! Weird ammonia taste
Thanks big brother…lots of love from Tai-Ahom,Assam🙂🙏🏼❤️
Hi Spice n Pans, i tried the recipe twice but both times the pork loin turned out bitter to the taste. On the second attempt, I only used half the amount of 5 spice powder. Any idea why?
Sorry a random question that's not related to pork chop. Its abt jollibee's fried chicken. What is the secret behind the very nice smell? And how can that be used for pork chop lol
Thk u for the video. Cant really cook.. bit gonna try this anyway next weekend. Hope i dun cock up too badly lol.
Help please where did u get your pork loin
But also nice
Grand Taipei fried rice is the same as this one but nicer
👍👍👍
Can I use air fryer.
fantastic dish! Thank you for sharing your recipes! Please keep them coming!
I love the way he explains every step❤️❤️❤️
I made this. Next time, I'll ease up on or leave out five spice.
Not sure why mine tasted very bitter and a weird after taste. Might be the baking soda?
Do you mean cornstarch?
Hihi can I marinate it overnight so I can cook it first thing in the morning ? Will it be too saltish???
My fav pork chop recipe
Hi Roland I have tried ur DTF pork chop recipe but how come it has a bitter taste after cooked. Is it due to too much baking soda?
Hi Roland, I did tried your recipe but it turned out which tasted like “alkaline “ , might be the baking soda !
Thank you for recipe sharing. I tried with baking soda and result in weird smell. I could not eat it. Taiwanese use starch/potato starch for tenderizing. The color was nice though.
Hi followed the recipe except substituting the corn starch w potato starch; after frying found that the pork chop had a very bitter aftertaste. What could have gone wrong?
Hi chef may I ask we use baking soda to marinate but don't wash off is it ok?
Simply amazing! All my 3 kids think it was nicer than Din Tai Fung Pork Chop . Thanks Roland
I think can omit the baking soda. Other recipes do not require baking soda. I cooked this today, looks so nice tender and juicy but it tastes bitter and awful that we had to give it a miss 😫
Hi Spice and Pans I have made this dish today but it's too salty. May I ask you if I use the measuring spoons for baking is it same? Also even though I reduce the five spice powder but the colour of my marinated sauce is still too dark in colour. Do you make your own five spice powder?
Why u don’t mix everything before putting the pork in the mixture?😅
can you make the shredded pork fried rice from din tai fung? Thank you