Hong Kong Style Pan-Fried Pork Chop with Onions

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 Chop4 Slices (1.1lb / 500g)
Yellow Onion1
[MARINATE] Soy Sauce1 Tablespoon
[MARINATE] Shaoxing Wine1 Teaspoon
[MARINATE] Sesame Oil½ Teaspoon
[MARINATE] Sugar½ Teaspoon
[MARINATE] Cornstarch½ Tablespoon
[MARINATE] White PepperA Dash
[SAUCE] Water6 Tablespoons
[SAUCE] Soy Sauce2 Teaspoons
[SAUCE] Ketchup1 Tablespoon
[SAUCE] Worcestershire Sauce1 Teaspoon
[SAUCE] Sugar4 Teaspoons

DIRECTIONS

  1. Cut the onion into thin slices.
  2. 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.)
  3. In a container, soak pork chop in [MARINATE] mixture for 15 minutes.
  4. Heat some oil in a fry pan on medium heat and cook the onions until soft.
  5. Put the onions aside, add a little more oil to the fry pan and cook the pork chop until both sides turned golden brown.
  6. Add the onions and the [SAUCE] mixture to the fry pan and mix the sauce well to cover the pork chop.
  7. When the sauce has thickened a little and the pork chop pieces are fully cooked, serve immediately.
  8. DŌZO!

Recipe adapted from [here]

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