Chinese Pork Chops
Jun 02, 2024 10:54 AM
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.
Ingredients:
- 1 1/2 pounds pork shoulder chop, cut into 1-inch steaks
- 1/2 tablespoon (8 grams) light soy sauce
- 1/2 teaspoon (3 grams) white sugar
- 1 teaspoon (5 grams) neutral oil, plus more for frying
- 1 teaspoon (3 grams) corn starch or potato starch
- 1 teaspoon (5 grams) Shaoxing wine
- 1/4 teaspoon (0.5 grams) baking soda
- 2 tablespoons (30 grams) ketchup
- 1 tablespoon (15 grams) oyster sauce
- 1 tablespoon (15 grams) Shaoxing wine
- 1/2 tablespoon (8 grams) light soy sauce
- 1 teaspoon (3 grams) freshly cracked black pepper
- 1/4 cup (55 grams) chicken stock
- 1 dash Worcestershire sauce
- 1/2 tablespoon (10 grams) corn starch or potato starch
- 1 tablespoon (15 grams) water
- 1 onion, sliced
- Warm white rice, to serve
Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
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