Chinese Style Pork Chops 简易猪扒饭
Glossy Chinese style pork chops which goes well with fluffy white rice or fried rice. This is a super basic recipe that grandmas could belt out, and which the kiddos would enjoy so much!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 2 Adults
Ingredients
- 1 block of pork loin or lean pork
- 1/4 tsp 5-spice powder
- 1 tbsp light soy sauce
- 1/4 to 1/2 tbsp dark soy sauce
- 3/4 tsp garlic powder
- a few dashes of white pepper
- 2 tbsp oil
Instructions
- 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.
- Dish up and serve while warm.
Notes
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