Cantonese Pork Chops

No Chinese takeaway is complete without the order of pork chops. A sticky and sweet dish, get your hands dirty and enjoy this Cantonese twist. Recipe is taken from Jeremy Pang's Hong Kong Diner.

Cantonese Pork Chops
  • 4x 200-250g of pork chops
  • 1 red onion
  • Vegetable oil
  • Fresh coriander
  • The marinade;
  • 2 cloves of garlic
  • ½ thumb-size of ginger
  • 1 spring onion
  • 1 teaspoon of sugar
  • ½ teaspoon of salt
  • ¼ teaspoon of white pepper
  • 1 teaspoon of pure sesame oil
  • 1 tablespoon of rice wine
  • 1 tablespoon of light soy sauce
  • 2 tablespoons of cornflour
  • Sauce;
  • 1 ½ tablespoons of dark soy sauce
  • 3 tablespoons of Worcestershire sauce
  • 3 tablespoons of tomato ketchup
  • 4 1/2 tablespoons of black rice vinegar
  • 4 ½ tablespoons of sugar
  • 1 ½ teaspoons of chilli oil.

Preparation method

  1. Slice the pork chop meat off each off the bone, try to do this in one long sweep. Keep the bones for later as they are great to cook with.
  2. Turn your cleaver upside down and using the blunt end, bash the meat as many times as possible to flatten the meat and make indentations along the pork. By bashing the meat, you will begin to tenderize the chop.
  3. After you have flattened the meat until it is now in the size of a escalope, mix the meat in with the marinade ingredients in a large bowl, massaging them to fully immerse the marinade into the meat. Places the bones into the mixing bowl as well and place into the fridge to rest for a minimum of an hour.
  4. When the time comes to make the dish, start by finely chopping the red onion and place to the side. In a mixing bowl, mix together all the ingredients and stir until the sugar has dissolved.
  5. Using your wok, half fill it will vegetable oil and allow to heat to 180C. you can tell that the oil has reached the desired temperature by placing a wooden chopstick into the oil and if it begins to fizz after a second, you know that the oil is hot enough.
  6. Using a slotted spoon gently place the marinated pork chop bones into the oil and deep fry for 5 minutes. Remove the bones and drain on kitchen paper. Place each piece of the marinated pork into the fryer one by one and deep fry for 2-3 minutes until they have turned crispy and brown on the outside. Once cooked remove and leave to drain on the kitchen paper with the bones before cooking the next one, make sure to cook them separately to stop them from sticking together.
  7. After you have cooked all the pork, chop them into bite-sized portions.
  8. Heat 1 tablespoon of vegetable oil in a wok and place the red onion into the wok to stir-fry for 30 seconds. Add the sauce into the wok and leave to boil, once you have brought the sauce to the boil add the bones and the fried pieces of pork before tossing for 2-3 times.
  9. Garnish with coriander leaves to serve.