Hong Kong Style Pork Chop with Onions 港式洋蔥豬扒
I used pork butt for this recipe, but you can use pork loin, pork chops, pork tenderloin or chicken.Add some Worcestershire sauce or lemon juice to add some zing.
Approximate cost (CAD) $10
Ingredients
- 700 g Pork chop , pork butt, pork loin or pork tenderloin
- 1 Large onion (approx. 300 g)
- 2 tbsp Oil
Ingredients for marinade:
- 1 tbsp Light soy sauce
- 1 ½ tsp Sugar
- 2 tsp Cornstarch
Ingredients for sauce:
- 3 tbsp Ketchup
- 1 tbsp Sugar
- 1 tbsp Light soy sauce
- 1 tbsp White vinegar
- 2 tsp Cornstarch
- 90 ml Water
Instructions
- Cut pork into desired size
Mine were cut to 1.5 cm thick, then 3 cm pieces 
- Marinate the pork with 1 tbsp light soy sauce, 1 ½ tsp sugar and 2 tsp cornstarch for 15 minutes. Set aside
- Slice onions
- 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
- 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
- Add onions to the pan. Fry until soften
- Give the sauce mixture a mix and pour it into the pan. Stir until thicken
- Add pork back into the pan, lower heat to low, cover with lid and let braise for 10 minutes
- Serve
Nutrition
Calories: 388kcalCarbohydrates: 12gProtein: 39gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 691mgPotassium: 748mgFiber: 1gSugar: 8gVitamin A: 65IUVitamin C: 2mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!