Cantonese Pork Chops Recipe
Jeremy Pang's Cantonese pork chop recipe is everything you'd want from a sticky, tender and devilishly rich pork dish, just the thing for a Chinese feast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Deep-fryer
- Wok
- Cleaver
- Spider strainer
- Slotted spoon
- Pan
- Cutting board
- Chef's knife
- Mixing bowl
- Skewer
- Chopstick
- Paper towel
- Measuring spoon
- Stove
- Refrigerator
- Serving platter
Ingredients
- 4 pork chops, each weighing 200–250g (bone-in)
- 1 red onion
- vegetable oil, for frying
- fresh coriander, to garnish
- 2 garlic cloves
- 1/2 knob of ginger
- 1 spring onion
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp of Shaoxing wine
- 1 tbsp of light soy sauce
- 2 tbsp of cornflour
- 1 1/2 tbsp of dark soy sauce
- 3 tbsp of Worcestershire sauce
- 3 tbsp of tomato ketchup
- 4 1/2 tbsp of black rice vinegar
- 4 1/2 tbsp of sugar
- 1 1/2 tsp chilli oil, Jeremy uses chiu chow chilli oil
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