Ingredients
500g Taiwan Pork Collar (sliced into ½ inch-thin chops)
1 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Worcestershire Sauce
½ tsp Dark Soy Sauce
½ tsp Sugar
½ tsp White Pepper
1 tsp Cornstarch
1 tbsp Cooking Oil
1 tbsp Shaoxing Wine
2 tbsp Onion (grated)
SAUCE
1 tbsp Butter (unsalted)
1 tbsp Garlic (minced)
1–2 tbsp Black Pepper (coarsely grounded, adjust to taste)
1 tbsp Tomato Ketchup
1 tbsp Oyster Sauce
1 tbsp Worcestershire Sauce
1 tsp Light Soy Sauce
1 tsp Sugar
3–5 tbsp Water, adjust consistency to preference
Method
- Mix all marinade ingredients in a bowl. Add pork chops and coat evenly. Marinate for at least 30 mins, preferably a few hours or overnight.
- Heat a frying pan over medium-high heat, add a splash of oil, and sear pork chops for 1.5–2 minutes per side until golden and cooked through.
- Remove pork and set aside.
- In a small pan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Add coarsely grounded black pepper, ketchup, oyster sauce, Worcestershire sauce, light soy sauce and sugar. Stir to combine.
- Add water and simmer for 1–2 minutes till it thickens slightly.
Optional: If you want a glossy, thicker sauce, add cornstarch slurry and simmer until thickened. - Return pork chops to the pan. Spoon sauce over each side until well-coated.
- Serve immediately with crinkle cut fries, baked beans, coleslaw and a fried butter roll.
Recipe by Adeline Lin
