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

INGREDIENTS

  • 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

COOKING PROCEDURE

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.

Source

Leave a Reply

Your email address will not be published. Required fields are marked *

Join us on Facebook