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