Hong Kong Style Pork Chop with Onions 港式洋蔥豬扒

Nguyên liệu

• 700 g Pork chop (, pork butt, pork loin or pork tenderloin)
• 1 Large onion ((approx. 300 g))
• 2 tbsp Oil
• 1 tbsp Light soy sauce
• 1 ½ tsp Sugar
• 2 tsp Cornstarch
• 3 tbsp Ketchup
• 1 tbsp Sugar
• 1 tbsp Light soy sauce
• 1 tbsp White vinegar
• 2 tsp Cornstarch
• 90 ml Water

Cách làm

1. 1

   Cut pork into desired size Mine were cut to 1.5 cm thick, then 3 cm pieces

2. 2

   Marinate the pork with 1 tbsp light soy sauce, 1 ½ tsp sugar and 2 tsp cornstarch for 15 minutes. Set aside

3. 3

   Slice onions

4. 4

   In a container, mix 3 tbsp ketchup, 1 tbsp sugar, 1 tbsp light soy sauce, 1 tbsp white vinegar, 2 tsp cornstarch and 90 ml water. Mix well and set aside

5. 5

   In a fry pan, heat to medium-high heat, add 2 tbsp oil and fry the pork until browned (approx. 2 minutes each side). Remove pork from pan and set aside. Leave the oil in the pan

6. 6

   Add onions to the pan. Fry until soften

7. 7

   Give the sauce mixture a mix and pour it into the pan. Stir until thicken

8. 8

   Add pork back into the pan, lower heat to low, cover with lid and let braise for 10 minutes

9. 9

   Serve