take 3 - pork chop in onion sauce

jul 12, 2023 (wed).............make a 3rd attempt

benchmark video

i) sauce cooking (you tuber kerry's kitchen) : https://www.youtube.com/watch?v=zgeIBc7NPGI&t=474s

ii) marinate pork chop (you tuber職人吹水) : https://www.youtube.com/watch?v=HKgvCpYqboo

introduction

- it is a very popular home cook dish in hong kong

- every house' recipe may be slightly different

- hence i combine 2 recipes and become my recipe

main ingredients

- pork chop

- red onion

- brown onion

marinate sauce ingredients (based on 800g pork chop)

- 1 tablespoon soy sauce 

- 1 teaspoon sugar

- 1/3 teaspoon salt

- 1 teaspoon concentrated chicken broth (replaced by oyster sauce + little sugar coz personal preference)

- 1/5 teaspoon white pepper powder

- 1 tablespoon flour

- 1 tablespoon cornstarch

- 1 egg

- 1 tablespoon oil <-- very last step

sauce ingredients

- 3 tablespoon ketchup

- little salt

- 1 teaspoon worcestershire sauce

- 200ml water/ chicken broth <-- depends on how many pork chop and how much extra sauce you want

steps

1. use kitchen paper to absorb all excess water content

2. because i use pork shoulder steak...............then slice them into pieces (depend on your preferred thickness, i dun like thick for this dish)............give a little cut through fats or tendon (so pork chop wont curl up when pan fry)

3. tenderize the pork chop by the tip of cleaver/ knife.............break the long muscle fibre............so it wont thinner pork chop yet easier for marinate sauce to zip in

4. mix the marinate sauce <-- exclude oil which wait till last marinated step

5. add pork chop and mix well................leave it for 10 mins for meat to absorb marinated sauce

6. once marinate sauce fully absorbed by meat.............add oil..........mix well and fridge it for at least 6-7 hours if possible.............this time i marinate for 12 hours

7. then come to prepare onion sauce..............thinly slice red onion, dice shallot, dice garlic and thick cut brown onion

8. add oil.............heat up the pan...............when it is real hot.............pan fry pork chop.............stay at least 30 seconds not moving it............let outer cooked..........then slightly move around make sure they dun stick on the pan...............keep high heat for around 2 mins until they get the right browning color

9. flip to the other side and do the same.................put lid on for around 2 mins.............should be almost cooked

10. set aside for later process

11. then cook the onion sauce.............pan fry thick cut brown onion first...........when it is soft............take out and put aside

12. add thinly sliced red onion..........pan fry till slightly soft

13. add diced garlic and shallot

14. stay low - medium heat...............pan fry till caramelized and soft.............add in some rice wine

15. add in water/ chicken broth, ketchup, soy sauce, worcestershire sauce

16. cook for a bit.............if you think texture of the sauce too thin, you could add cornstarch

17. add back brown onion and pork chop

18. mix well so sauce coat on pork chop.............till pork chop fully cooked

19. done

taste

-best partner with rice..............that's why some people cook more sauce and add onto it

-pork well marinated (therefore better not marinate >12 hours)...........tender (coz not thick cut, tenderized by tip of knife)

-the onion sauce tastes so flavorful...............it draws the focus and outshines pork chop..............lol

-i am quite satisfy with this attempt

areas of improvement

-improve the thickness of the sauce by either reducing amount of water or add cornstarch