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WELCOME TO COBA GRILLS HONG KONG

WELCOME TO COBA GRILLS HONG KONG

Aberdeen yacht club, Air fryer chinese sweet and sour pork, Bacon cheeseburger pasta, Barbecue meatballs, Barbecue ribs, Bbq, Hong kong pan fried pork chops by Alison Wright

How To Prepare Hong Kong Pan Fried Pork Chops (港式洋葱猪扒)?

Preparation:

  • Preparation time: 20 min
  • Cooking time: 15 min
  • Serving: 4

Ingredients:

  • 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 you use 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 marinade for 30 minutes.
  3. Mix all the sauce ingredients together in a medium-sized bowl.
  4. When you're ready to cook, transfer the pork chops onto a big tray or plate. Coat with the 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 pork chop 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 pork chops.
  6. Add the remaining 1 tablespoon of oil, the red onion, garlic, and ginger. Stir fry for 1 to 2 minutes so that 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 chop. Toss to coat everything evenly, 1 minute or so. Turn off the heat and pour in the Chinkiang vinegar. Toss again to mix well. Transfer everything to a large platter. Serve hot by itself or over steamed rice as a main course.

Hong Kong Pan Fried Pork Chops are a classic Cantonese dish loved for their juicy texture and bold flavors. The secret lies in the marinade and quick pan-frying for a crispy exterior. Serve this dish hot for a satisfying meal!

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/hong-kong-pan-fried-pork-chops/