Chinese style pork chop with tomato eggs leeks and steaming 🍚
This is my go to recipe for pork chops. My parents always squeezed loads of ginger juice into the marinade and it’s key for making them taste so good. And if you have time, use the back of your knife or a meat mallet to give the pork chops a good bashing to tenderise it. Whenever I’ve skipped both these steps (to save time or being pure lazy) the pork chops are never as good.
Recipe:
x4 pork chops
2” piece of ginger
1 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
1/2tsp salt
1/2tsp garlic powder
1/2tsp white pepper
1 tsp sugar
2 tbsp cornflour
2 tbsp oil
2 tbsp oil, for frying
Directions:
1. Using a teaspoon, scrap the skin off the ginger. Slice ginger and then julienne. Use the back of the knife to bash the ginger to release some of the juice. Set aside
2. Using the back of a knife or a meat mallet, smash the pork chops really well to tenderise the whole chop. Once done transfer them into a deep bowl
3. Add soya sauce, oyster sauce, shaoxing wine, sesame oil, salt, garlic powder, white pepper, sugar, cornflour and oil to the pork chop. Scoop up the ginger and using your hands, try to squeeze as much of the ginger juice all over the pork chop. Then dice all the ginger finely and add to the bowl of pork chop. Mix the chops with all the ingredients so they are well marinaded
4. Heat a frying pan on height heat and add 2tbsp of oil. Lay all 4 pork chops in the pan and fry on high heat for 4 minutes. After 4 minutes, flip the pork chops over to the other side, turn heat down to medium and continue to fry for another 6 minutes. If you have any marinade left in the bowl, add it to the frying pan now
5. Once the pork chops are thoroughly cooked through, dish up and serve with steaming rice. It’s also great in a crusty roll to make a Macau style pork chop bun!
