Hong Kong Pan Fried Pork Chops (港式洋葱猪扒)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 lb boneless pork chops ((about 1/2” thick))
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon ketchup
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1/3 cup cornstarch
- 2 tablespoons peanut oil ((or vegetable oil))
- 1 medium red onion (, thickly sliced)
- 2 cloves garlic (, sliced)
- 1 tablespoon ginger (, minced)
- 1 tablespoon Chinkiang vinegar
Method
- If you use bone-in pork chops, remove any bones attached to the meat. Pound each piece to slightly flatten the piece with a meat tenderizing hammer or the back of a knife. (*Footnote 1) Halve the pork chop lengthwise and transfer to a big bowl.
- Add the marinade ingredients to the pork pieces. Mix well and let marinade for 30 minutes.
- Mix all the sauce ingredients together in a medium-sized bowl.
- When you’re ready to cook, transfer the pork chops onto a big tray or plate. Coat with the cornstarch as evenly as you can. Shake off excess starch.
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Cook the pork chop in batches by adding them to the pan without overlapping. Cook until golden brown on each side, about 2 minutes per side. Once done, transfer the pork chops to a plate. Add more oil if needed when cooking the remaining pork chops.
- Add the remaining 1 tablespoon of oil, the red onion, garlic, and ginger. Stir fry for 1 to 2 minutes so that the onions soften.
- Stir the mixed sauce again and pour into the pan. Stir to mix well until the sauce just starts to thicken.
- Add back the cooked pork chop. Toss to coat everything evenly, 1 minute or so. Turn off the heat and pour in the Chinkiang vinegar. Toss again to mix well. Transfer everything to a large platter. Serve hot by itself or over steamed rice as a main course.