Description
A luxurious dish topping a simple, golden egg fried rice (made without soy sauce) with a giant, five-spice-scented deep-fried pork chop (Pai Gu).
Restaurants serving Pork Chop Fried Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White rice
- Pork loin
- Egg
- Green scallions
- Sweet potato flour
- Five-spice powder
Instructions
- [Authentic Recipe]
- [Pai Gu] Pound pork loin, marinate with soy sauce, wine, garlic, and five-spice. Dust lightly with sweet potato flour and deep-fry until crispy.
- [Fried Rice] Heat plenty of oil in a wok, pour beaten egg, and add white rice while runny.
- Loosen rice with a ladle, tossing on high heat until the egg coats every grain golden.
- Season only with minced scallions, salt, and a little white pepper (famous Taiwanese shops omit soy sauce to keep the color clear).
- Plate the fried rice, slice the freshly fried pork chop into strips, and place them covering the entire rice.
Learn more Spice, substitutes, tips
Key spices
Five-spice and Garlic aroma
Substitutes at Japanese supermarkets
Pork loin cutlets, Store-bought fried rice base
Pairing
Hot and Sour Soup or Xiaolongbao
Trivia
[For Everyone] A signature menu of Taiwan's representative restaurant, Din Tai Fung. Deliberately keeping the fried rice lightly seasoned (Qingdan) maximizes the spice and fat sweetness of the pork chop on top. A perfectly calculated dish.
Eating tips & etiquette
[Unique Eating] Blend the strong, spicy flavor of the pork chop with the light fried rice simultaneously in your mouth to enjoy the ultimate balance!
Allergen
Wheat, Pork, Egg, Soy