Cantonese pork chops

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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. This recipe is taken from Hong Kong Diner by Jeremy Pang, published by Quadrille. Photography by Kris Kirkham.

First published in 2017

Worcestershire sauce, brown sauce and ketchup are a true show of how British food has been intertwined into Hong Kong cuisine. Unusual ingredients to find in typical ‘Chinese food’ perhaps, yet when combined with chilli oil and soy sauce, the balance of sweet and sour flavours marries seamlessly, creating the same flavour balance that Cantonese cuisine is so famous for.




Pork chops



  • 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


Slice the pork chop meat off each bone in one long sweep, keeping each chop as one whole piece of meat and reserving the bones, as they are great to cook with
Turn your cleaver upside down and, using the blunt end (careful not to hold the blade!), bash across the meat as many times as possible to flatten it out, making indentations along the pork and creating as much of a surface area as possible. This will begin to tenderise the chop and allow the marinade to really flavour the meat
Keep each pork chop in one large piece at this stage. Once the pork is flattened, a similar thickness to an escalope, mix the marinade ingredients in a bowl and massage them into the bashed-out meat and the bones until they are completely coated. Leave to marinate in the fridge, ideally overnight, or for a minimum of 1 hour
When ready to make the dish, finely slice the red onion and set aside
Mix the sauce ingredients together in a bowl and stir well until the sugar has fully dissolved
Half-fill a medium pan, wok or deep-fryer with vegetable oil and heat to 180°C, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or so, the oil is hot enough
Using a slotted spoon or a Chinese frying skimmer, first lay the marinated pork chop bones in the oil and deep-fry them for 5 minutes. Remove the bones and drain well on kitchen paper, then lay the marinated pieces of pork in the fryer one by one, so they don’t stick together
Deep-fry the pork for 2–3 minutes on a high heat, until crispy and brown on the outside, then remove and drain with the bones
At this point, roughly chop the fried pork meat into bite-size portions (roughly 3cm squares)
Heat 1 tablespoon of vegetable oil in a wok to a high heat. Once smoking hot, add the finely sliced red onion and stir-fry for 30 seconds or so
Pour in the sauce and bring to a vigorous boil, then add the bones and the pieces of fried pork meat and toss 2 or 3 times
Serve immediately, garnished with coriander leaves
First published in 2017

School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well.

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