Hong Kong Style Pork Chops with Onions

Ingredients

• 2 pork shoulder chops (thick cut)
• 1 egg (for marinade)
• 1 tsp sugar (for marinade)
• 0.5 tsp salt (for marinade)
• 0.25 tsp white pepper (for marinade)
• 1 tbsp soy sauce (for marinade)
• 0.5 tsp chicken powder (for marinade)
• 1 tbsp cornstarch (for marinade)
• 1 yellow onion (sliced)
• 2 cloves garlic (minced)
• 2 tbsp cooking oil (for frying)
• 1 tbsp Shaoxing wine (for deglazing)
• 2 tbsp ketchup (for sauce)
• 1 tbsp Worcestershire sauce (for sauce)
• 1 tbsp sugar (for sauce)
• 0.25 tsp salt (for sauce)
• 0.25 cup water (to adjust sauce consistency)

Steps

1. 1

   In a large bowl, combine the pork shoulder chops with egg, sugar, salt, white pepper, soy sauce, chicken powder, and cornstarch. Mix well to coat the meat thoroughly.

2. 2

   Allow the pork to marinate for at least 2 hours (or several hours for better flavor) in the refrigerator.

3. 3

   Heat a skillet or wok over medium heat with a tablespoon of oil. Add the pork chops and sear for approximately 2 minutes per side until golden brown. They do not need to be fully cooked through at this stage. Remove and set aside.

4. 4

   In the same pan, add another tablespoon of oil if needed. Sauté the sliced onions and minced garlic until fragrant and the onions begin to soften.

5. 5

   Deglaze the pan with a splash of Shaoxing wine to release the browned bits.

6. 6

   Add the ketchup, Worcestershire sauce, sugar, and salt to the pan. Pour in a small amount of water to create a sauce consistency.

7. 7

   Return the pork chops to the pan. Simmer in the sauce for about 1 minute, tossing frequently to ensure the pork is well-coated and cooked through. Serve immediately.

Notes

The 'sweetness' mentioned by the author comes from the caramelized onions paired with the ketchup and sugar in the sauce. For a more tender result, you can lightly pound the pork chops with a meat mallet before marinating.

Nutrition per serving

• main
• pork
• stir-fry
• Cantonese
• dinner
• sweet and sour