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

🧂 Ingredients

• 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

Instructions

• 1 Cut pork into desired size Mine were cut to 1.5 cm thick, then 3 cm pieces
• 2 Marinate the pork with 1 tbsp light soy sauce, 1 ½ tsp sugar and 2 tsp
  cornstarch for 15 minutes. Set aside
• 3 Slice onions
• 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 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 Add onions to the pan. Fry until soften
• 7 Give the sauce mixture a mix and pour it into the pan. Stir until thicken
• 8 Add pork back into the pan, lower heat to low, cover with lid and let braise for
  10 minutes
• 9 Serve

Nutrition Info