Current position: Creative Chef of Silks Palace at the National Palace Museum
Knight Medal of Le Cordon Bleu
Gold Medal of Chinese Master Chef
Silver Award of the 7th FHC China International Culinary Arts Competition
Director of the Association of Asian Culinary Art Exchange
Planning chef of Taiwan culinary exhibitions
Cooking instructor of National Farmers’ Association
Master chef of apprentices of Kai Ping Culinary School
Guest cooking instructor of National Tou Cheng Home Economics and Commercial Vocational High School
Brand ambassador of Creative Cuisines of China Television Company
Brand ambassador of 7-11 Chinese New Year Dishes
Full-time chef of TV programmes such as Mayfon Date, Bingbing’s kitchen and etc.
Current position: Executive Chef of Ke-Rong-Lai Seafood Restaurant
Silver Award of Hot Cooking Challenge, 2004 FHC China International Culinary Arts Competition
Sous Chef of Chi Hai Restaurant
Honorary Chef of Television Entertainment Programmes
Chef of International Culinary Seminars
Some Cooking Tricks Make Your Pork Ribs Dishes More Appealing
Pre-deep-fry pork ribs may enhance the flavor, and create their tender, moist, chewy mouthfeel.
Step 1 挑選排骨部位
Step 2 油量一定要多
Step 3 油溫熱度要夠
Step 4 外酥內嫩技巧
Step 1 Selection of pork ribs
Not each pork rib is good for deep-frying. Pork tenderloin ribs, belly ribs, and pork butt are tender and easy to be cooked. Therefore, they are suitable for deep-frying method.
Step 2 A large amount of oil
If pork ribs are going to be cut into cube-like shape, then consider the size. Even and suitable size results from rare to well-done. Moreover, the amount of oil should be enough to submerge food items and can be three or four times of food items. A large amount of oil is able to let food items float on the surface of oil, providing enough heat to prevent food items from sinking in the bottom of wok, ensuring the coating attaches to pork ribs can be fixed without falling apart, and preventing food items from sticking each other. If food items to be fried are in large amount, fry in small batch is better than put too much food in the oil all at once.
Step 3 Appropriate oil temperature
Oil temperature extremely affects the quality of deep fried pork ribs.
Oil temperature may vary from the size of ingredients to the purpose of ingredients.
Step 4 Techniques for making pork ribs crispy on outside, tender inside
Pork ribs that are cut into strip shape, cube shape or slice shape should be deep fried over medium heat until they are golden brown. If crispness is an issue, deep fry pork ribs twice may help. Toss the deep fried pork ribs back to the oil once the oil is boiling again, deep fry for few seconds and drain.
For a big pork chop, it needs a large amount of time to cook so as to be heated evenly. When deep frying a big pork chop, deep fry over low heat for 3-4 minutes, turn off the heat and let the pork soak in the hot oil allowing it to be fully cooked. Remove the pork chop from the oil and drain. Heat up the oil again to high temperature and deep fry the pork chop for 30 seconds. Because of different heating effect, it can not only help liminate the extra oil of pork chop but make the texture crispy on the outside and soft on the inside.
Thai-style Lemon Pork Chop
Marinating time: 30 minutes Oil temperature for deep frying: 160℃
300g prime rib of pork, 50g cherry tomatoes, 50g lotus roots, 20g garlic, 20g chilli peppers, 20g coriander, 3 kaffir lime leaves, 10g basil, 1/2 lemon, 1 egg, 1 all-purpose marinade (For the directions of making this all-purpose marinade, please see Page 13)
A: 2 tbsp. flour, 1 tbsp. chesse powder, 1 tbsp. fish sauce, 1 tsp. sugar
B: 2 tbsp. sweet chicken sauce, 1 tbsp. sugar, 50c.c water
1. Slice the lemon in half lengthwise. Peel and cut one of the halves, and squeeze the remaining to get about 2 tbsp. juice for later use. Peel and slice the lotus root into pieces. Peel and finely mince the garlic. Mince the chilli pepper. Break the egg in a bowl and add in the seasoning A to form the batter.
2. Remove the stem of the tomato and slice it in half lengthwise. Finely mince the coriander sprig. Slice the lemon into pieces. Cut the basil into sections.
3. Rinse the pork and put it in a container, pouring the all-purpose marinade marinating for 20 minutes and drain out the marinade. Put the marinated pork in the batter and rest for 10 minutes. Deep fry the pork and lotus root slices in a wok until cooked. Remove from the wok and drain the extra oil. Transfer them in a plate.
4. Keep a little oil in the wok. Add in the prepared garlic and chilli pepper and stir fry until fragrant. Put the lemon juice and the seasoning B in the wok and bring to a boil. Add the lemon pulp and the ingredients of direction 2 in the wok and stir fry well to form a sweet-and-spicy chicken sauce. Dress the pork with this sauce.
大廚絕活 Chef’s exclusive technique
How to make a Thai style condiment to flavor pork chops?
Chicken sauce, fish sauce and kaffir lime leaves are the essential ingredients in Thai cuisine. Precisely understanding the know-how of making Thai chicken sauce will help you to cook authentic Thai pork chop with lemon flavor.