This dish is one of my childhood memories. I used to eat a lot of this dish “Hong Kong Style Pan-Fried Pork Chop with Onions” (港式煎洋蔥豬扒) when I lived in Hong Kong when I was a child! My aunt made the best version ever! After I left Hong Kong a few years back, whenever I feel homesick, I always cook this. If you are currently based outside of Hong Kong, I hope this dish will also make you feel like you are back at home for a little bit! If you are unfamiliar with Hong Kong cuisine, I think this dish would be popular among kids, because the sauce consists of a fair amount of ketchup! My kids love it!
|Pork Chop||4 Slices (1.1lb / 500g)|
|[MARINATE] Soy Sauce||1 Tablespoon|
|[MARINATE] Shaoxing Wine||1 Teaspoon|
|[MARINATE] Sesame Oil||½ Teaspoon|
|[MARINATE] Sugar||½ Teaspoon|
|[MARINATE] Cornstarch||½ Tablespoon|
|[MARINATE] White Pepper||A Dash|
|[SAUCE] Water||6 Tablespoons|
|[SAUCE] Soy Sauce||2 Teaspoons|
|[SAUCE] Ketchup||1 Tablespoon|
|[SAUCE] Worcestershire Sauce||1 Teaspoon|
|[SAUCE] Sugar||4 Teaspoons|
- Cut the onion into thin slices.
- Gently pound the pork chop with a meat mallet tenderizer and cut them into smaller pieces with a pair of scissors (I usually cut one slice of pork chop into 4-6 smaller pieces.)
- In a container, soak pork chop in [MARINATE] mixture for 15 minutes.
- Heat some oil in a fry pan on medium heat and cook the onions until soft.
- Put the onions aside, add a little more oil to the fry pan and cook the pork chop until both sides turned golden brown.
- Add the onions and the [SAUCE] mixture to the fry pan and mix the sauce well to cover the pork chop.
- When the sauce has thickened a little and the pork chop pieces are fully cooked, serve immediately.
Recipe adapted from [here]