Chinese Pork Chop

Is there anything more satisfying that a sweet Chinese-style pork chop and easy egg fried rice? When it comes to feeding big appetites, you can do no wrong with this well-loved combo.

Prep Time: 1 hr

Cooking Time: 30 mins

Ready In: 1 hr 30 mins

Yield: 4 to 5


  • 500 grams pork tenderloin or pork spare ribs, cut into 1/2-inch-thick slices
  • 1 large egg
  • 1 tablespoon cornstarch
  • 1/2 teaspoon shaoxing wine
  • 1/2 teaspoon salt
  • vegetable oil, to deep-fry
  • 1 1/2 tablespoons tomato ketchup
  • 1/2 tablespoon plum sauce
  • 1/2 tablespoon chili sauce
  • 1/4 teaspoon hoisin sauce
  • 1 tablespoon worcestershire sauce
  • 1 1/2 tablespoon black vinegar
  • 1 1/2 tablespoons sugar
  • 1 pinch chinese five-spice powder
  • 1 teaspoon sesame seeds, toasted
  • 5 large eggs
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 3 tablespoons vegetable oil, divided
  • 1 medium white onion, chopped finely
  • 1/2 red bell pepper, chopped finely
  • 5 cups white rice, day-old
  • 1/2 cup frozen peas, thawed
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 2 stalks green onions, chopped


Pound pork with a meat mallet or the back of a kitchen knife until tender. Combine egg, cornstarch, Shaoxing wine, and salt in a bowl. Add pork and marinate for 30 minutes.

Heat oil in a deep frying pan. Deep-fry pork until golden brown and slightly crisp, about 5 minutes. Drain on paper towels and set aside.

Combine ketchup, plum sauce, chili sauce, hoisin sauce, Worcestershire sauce, black vinegar, sugar, five-spice powder, and 2 tablespoons water in a saucepan. Bring to a boil then lower heat to simmer. Add pork and toss until well coated. Sprinkle with sesame seeds. Transfer to a platter and keep warm.

Make the fried rice: Beat 3 eggs in one bowl. Beat remaining eggs in another bowl with 2 tablespoons water, paprika, and turmeric. Set bowls aside.

Heat 2 tablespoons oil in a wok over medium-high heat. Add the 3 beaten eggs and cook until set. Remove from heat. Slice into strips and set aside.

Heat remaining oil in the same wok over high heat. Add onions and bell peppers; stir-fry for 1 to 2 minutes. Add rice; stir-fry for 2 minutes, breaking up clumps. Pour in beaten egg-spice mixture; stir-fry for about 1 minute or until grains are coated in egg. Add peas; stir-fry for 1 more minute. Season with salt, sugar, and black pepper; mix well. If rice looks dry, sprinkle some water or chicken stock, making sure to break up any clumps. Mix in egg strips and green onions. Serve with pork.


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