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Prep time
40 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
In the bustling, aromatic world of Hong Kong's cha chaan tengs, or diners, there exists a cherished culinary tradition for lunch: dishes served over a bed of rice. This recipe for Hong Kong-style pork chops with onions is a dish from that weekly rotation of set lunches and a staple for many Hong Kongers.
The pork chops are marinaded in a typical Cantonese manner. Light soy sauce is the primary seasoning, balanced out with the sweetness of white sugar. Shaoxing wine takes care of any gaminess. Baking soda tenderizes the meat. A little bit of corn starch helps build a crust and protect the surface of the meat and finally a touch of oil helps the pork chop not stick to the pan as it fries.
The sauce over the top is an onion sauce that is a testament to the East-meets-West comfort food that is so emblematic of Hong Kong. Caramelized onions marry ketchup, oyster sauce, Worcestershire, and light soy sauce into a rich, savory sauce. Over a piping hot mound of rice, it becomes a complete meal that's both satisfying and imbued with a sense of nostalgia for locals and those abroad alike.
—Lucas Sin
Watch This Recipe
Chinese Pork Chops
Ingredients
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1 1/2 pounds
pork shoulder chop, cut into 1-inch steaks
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1/2 tablespoon
(8 grams) light soy sauce
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1/2 teaspoon
(3 grams) white sugar
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1 teaspoon
(5 grams) neutral oil, plus more for frying
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1 teaspoon
(3 grams) corn starch or potato starch
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1 teaspoon
(5 grams) Shaoxing wine
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1/4 teaspoon
(0.5 grams) baking soda
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2 tablespoons
(30 grams) ketchup
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1 tablespoon
(15 grams) oyster sauce
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1 tablespoon
(15 grams) Shaoxing wine
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1/2 tablespoon
(8 grams) light soy sauce
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1 teaspoon
(3 grams) freshly cracked black pepper
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1/4 cup
(55 grams) chicken stock
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1 dash
Worcestershire sauce
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1/2 tablespoon
(10 grams) corn starch or potato starch
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1 tablespoon
(15 grams) water
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1
onion, sliced
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Warm white rice, to serve
Directions
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First, prepare the pork chops. Using the back of a knife or a cleaver, tenderize the pork chops. In a mixing bowl or a zip top bag, combine the pork chops, light soy sauce, white sugar, oil, corn starch, Shaoxing wine, and baking soda. Massage the pork chops well, squeezing the marinade into the pork chops and let marinade, chilled, for at least 30 minutes up to overnight.
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To cook the pork chops, heat 1 teaspoon of oil in a skillet or wok over high heat until smoking. Lay down the pork chop into the pan and sear, pressing the pork chop into the pan for as much contact as possible. Continue to sear until brown, about 3 minutes, and then flip and sear the other side, about 2 additional minutes. Remove the pork chops and set aside. Wipe out the wok in between batches.
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In a small bowl, combine the ketchup, oyster sauce, Shaoxing wine, light soy sauce, black pepper, chicken stock, and Worcestershire sauce. In a separate small bowl, combine the starch and water to form a slurry. Now build the sauce in the same pan you seared the pork chops in. Return the pan to the heat over medium and add onions. Stir-fry, scraping the bottom of the pan with a wooden spatula to release the fond. Once the onions threaten to soften, add the combined seasonings. Bring the mixture to a boil and cook for a minute until flavors meld. Taste and adjust the seasoning. Add the slurry to the sauce and stir until thickened.
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Serve the warm pork chops over rice with the onion sauce over the top.
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