Slice the block of pork horizontally into 2. And for each portion, further butterfly slice it across.
Add in the rest of the ingredients and coat the pork well with the marinade. Set aside covered, in the refrigerator, for about 30mins to 1 hour.
After marinating, remove pork from the fridge. Pat dry the pork and you can choose to dredge them in a plate of cornflour/plain flour for a crispy finish.
Heat pan over medium-high heat with oil. Add 1 more tbsp if you feel it's not enough for your pan/wok to shallow fry.
Shallow fry for about 2 mins or until crispy brown at the sides. Turn the other side and continue frying.
I used 1 block of pork loin from the supermarket, which I think is around 200g-250g. Do not "overcrowd" the pan with the pork slices. You might be able to fry 2 pcs at a time only, depending on the size of your pan.
You can definitely also bake/air fry these pork chops.
Blot off excess oil using kitchen paper towels after dishing up. You can also cover the meat with flour after patting dry for a crispy outside. Shake off excess and set aside for a couple of mins before shallow frying.
Recipe adapted from Wokking Mum