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!
| INGREDIENTS | |
|---|---|
| Pork Chop | 4 Slices (1.1lb / 500g) |
| Yellow Onion | 1 |
| [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 |
DIRECTIONS
- 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.
- DŌZO!
Recipe adapted from [here]
DŌZO by estellicious cooking 