Cantonese pork chops

by Jeremy Pang
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Ingredients

Fresh Meat

  • 4 pork chops, each weighing 200–250g (bone-in)

Fruit & Vegetables

  • 1 red onion
  • 2 garlic cloves
  • 1 spring onion

Oils & Vinegars

  • vegetable oil, for frying
  • 1 tsp sesame oil
  • 4 1/2 tbsp of black rice vinegar
  • 1 1/2 tsp chilli oil, Jeremy uses chiu chow chilli oil

Spices & Dried Herbs

  • fresh coriander, to garnish
  • 1/2 knob of ginger

Store Cupboard

  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 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 sugar

Speciality Ingredients

  • 1 tbsp of Shaoxing wine

Cooking Sauces

  • 1 tbsp of light soy sauce