NEVER Fry Pork Chops Again — Try This Forgotten Chinese Restaurant Trick

📗 Get My Complete Chinese Cooking Guides Here: https://chinesekitchensecrets.com/ If your pork chops keep coming out gray, dry and curled at the edges, you're not a bad cook. You're following a recipe that starts at the stove, when the thing that matters happens before it. In this one I put two chops from the same pack in the same pan. The inch-thick one took 17 minutes and still had a quarter-inch gray band. The other was pounded to a quarter inch and was done in three minutes. I go through seven things standing between you and that chop: the 145 degree number and the three minute rest, the word "enhanced" on the label that tells you to skip the brine, and the little nicks around the edge that stop it curling. I also show you why the cheaper blade chop should never be fried, how to red cook it instead with soy, Shaoxing and rock sugar for 45 minutes, and how Cantonese kitchens get salt and pepper pork chop crisp with two fries at 325 and 375. The big one is 40 seconds on the cutting board with the back of a cleaver, about 60 taps. That's the Shanghai chop, shallow oil at 350, 90 seconds a side, with Worcestershire sauce on the side to dip. Chen Wei taught me all of it on a hot line, and he never wrote a word of it down. If you've been fighting thick pork chops for years, start here. CHAPTERS: 00:00 – Two Chops, Same Pack 01:22 – What It Isn't 02:37 – The Tray He Binned 04:03 – Number Seven: The Number 05:18 – Why Minutes Lie To You 06:28 – Number Six: The Brine Ratio 07:50 – The Word On The Label 09:11 – Number Five: Nicking The Edge 10:34 – Number Four: Red Cooked Pork 11:58 – A Bottle From England 13:18 – Number Three: The Two Fries 14:47 – Home Cook Versus Line Cook 16:03 – Number Two: The Cleaver Spine 17:21 – Why Pounding Actually Works 18:40 – Frying The Shanghai Chop 20:04 – What I Got Wrong 21:31 – Number One: Let It Rest 22:44 – Everything In One List 24:05 – Both Chops Cut Open 25:21 – Who Taught You To Cook #PorkChops #ShanghaiPorkChop #ChineseCooking #ChineseRestaurantSecrets #SaltAndPepperPorkChop #RedCookedPork #WokCooking #CookingTips #PorkRecipes #ChefTips