Hong Kong Pan Fried Pork Chops
A delicious and authentic cantonese and dim sum recipe for Hong Kong Pan Fried Pork Chops, prepared with traditional seasonings and techniques.
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 bicarbonate of soda
- • 1/2 cup chicken stock
- • 2 tablespoons oyster sauce
- • 1 tablespoon ketchup
- • 1 tablespoon light soy sauce
- • 1 teaspoon sugar
- • 2 teaspoons cornflour
- • 1/3 cup cornflour
- • 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
Preparation Steps
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 cornflour 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.