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Hong Kong Pan Fried

Glorious Hong Kong Pan Fried Pork Chops 20 Min

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  • Author: Angela
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free Adaptable

Description

Chewy edges, juicy and tender center, with a savory and sweet glaze that is full of aroma, these Hong Kong-style pan-fried pork chops are a comforting dish perfect for Sunday dinner or a weeknight meal.

Ingredients

Scale
  • 1 lb boneless pork chops (about 1/2” thick)
  • Marinade:
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • Sauce:
  • 1/2 cup chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoon ketchup
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • Stir Fry:
  • 1/3 cup cornstarch
  • 2 tablespoons peanut oil (or vegetable oil)
  • 1 medium red onion, thickly sliced
  • 2 cloves garlic, sliced
  • 1 tablespoon ginger, minced
  • 1 tablespoon Chinkiang vinegar

Instructions

  1. If using bone-in pork chops, remove any bones attached to the meat. Pound each piece to slightly flatten the piece with a meat tenderizing hammer or the back of a knife. Halve the pork chop lengthwise and transfer to a big bowl.
  2. Add the marinade ingredients to the pork pieces. Mix well and let marinate for 30 minutes.
  3. Mix all the sauce ingredients together in a medium-sized bowl.
  4. When ready to cook, transfer the pork chops onto a big tray or plate. Coat with cornstarch as evenly as you can. Shake off excess starch.
  5. Heat 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Cook the Hong Kong pan fried pork chops in batches by adding them to the pan without overlapping. Cook until golden brown on each side, about 2 minutes per side. Once done, transfer the pork chops to a plate. Add more oil if needed when cooking the remaining Hong Kong pan fried pork chops.
  6. Add the remaining 1 tablespoon of oil, the red onion, garlic, and ginger. Stir fry for 1 to 2 minutes so the onions soften.
  7. Stir the mixed sauce again and pour into the pan. Stir to mix well until the sauce just starts to thicken.
  8. Add back the cooked pork chops. Toss to coat everything evenly, about 1 minute.
  9. Turn off the heat and pour in the Chinkiang vinegar. Toss again to mix well.
  10. Transfer everything to a large platter. Serve hot by itself or over steamed rice as a main course.

Notes

  • The goal of pounding the meat is to tenderize it while giving it a bit more surface area, not to flatten it like a cutlet.
  • To make this dish gluten-free: Use dry sherry instead of Shaoxing wine. Use tamari to replace light soy sauce. Ensure to use a gluten-free oyster sauce.
  • Substitutes for Chinkiang vinegar include rice vinegar, cider vinegar, or distilled vinegar. The vinegar adds brightness and balances the sweetness. The dish tastes good even without vinegar.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dishes
  • Method: Pan-fried
  • Cuisine: Hong Kong

Nutrition

  • Serving Size: 1 serving
  • Calories: 419 kcal
  • Sugar: 5.4 g
  • Sodium: 818 mg
  • Fat: 28.1 g
  • Saturated Fat: 9.1 g
  • Carbohydrates: 19.5 g
  • Fiber: 0.9 g
  • Protein: 20.3 g
  • Cholesterol: 73 mg

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Find it online: https://recipeartistry.com/hong-kong-pan-fried-pork-chops/