Classic Tomato Sauce Pork Chop Rice

A beloved family-style dish featuring tender pan-seared pork chops glazed in a glossy, sweet-and-tangy tomato sauce, served alongside steamed rice.

Ingredients

• 400 g pork shoulder
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp salt
• 3 tbsp tomato ketchup
• 1 piece rock sugar
• 1 tsp cornstarch
• 200 g bok choy
• 2 tbsp cooking oil
• optional fresh pineapple chunks
• optional tomato chunks

Instructions

1. 1Marinate the pork

   

   Cut the pork shoulder into thin, even slices. Place the slices in a bowl and marinate them with soy sauce, oyster sauce, light soy sauce, and a pinch of salt. Let the meat rest for about 15 minutes to absorb the flavors.

   Tip: For more tender pork, you can also mix in a small amount of cornstarch or baking soda during the marinating process.
2. 2Place pork in the pan

   

   Heat a pan over medium heat and spread a layer of cooking oil evenly across the bottom. Using tongs, carefully lay the marinated pork slices flat in the pan in a single layer to ensure even cooking.

   Tip: Make sure the pan is hot before adding the pork to get a good sear on the meat.
3. 3Pan-fry with pineapple

   

   Pan-fry the pork slices until the bottom side starts to brown. If you have some fresh pineapple or tomatoes on hand, add chunks to the pan to cook alongside the meat. The fruit will add a pleasant sweet and sour flavor to the dish.

   Tip: Do not overlap the pork slices; give them enough space so they fry rather than steam.
4. 4Flip and cook through

   

   Once the first side is nicely browned, flip the pork slices over to cook the other side. Continue cooking until the meat is fully cooked through. You can test for doneness by piercing the meat with a chopstick; if it goes through easily, it is ready. Remove the pork and pineapple from the pan.

   Tip: Avoid flipping the meat too often so it can develop a nice caramelized crust.
5. 5Make the tomato sauce

   

   In a small bowl, combine tomato ketchup and a piece of rock sugar. Pour this mixture into the hot pan. Add a splash of water to help dissolve the sugar and bring the sauce to a gentle simmer.

   Tip: Rock sugar gives the sauce a glossy finish and a clean sweetness, but regular white sugar can be used as a substitute.
6. 6Thicken the sauce

   

   Stir a cornstarch slurry into the simmering tomato sauce to thicken it. Add a little salt to taste, stirring continuously until the sauce reaches a rich, glossy consistency. Once thickened, the sauce is ready to be poured over the cooked pork.

   Tip: Always stir the cornstarch slurry right before pouring it into the pan, as the starch tends to settle at the bottom of the bowl.
7. 7Blanch the green vegetables

   

   In Cantonese cooking, a meal is incomplete without green vegetables. Bring a pot of water to a boil and blanch the vegetables until they are cooked through and bright green. This step adds freshness and a necessary nutritional balance to the meal.

   Tip: Do not overcook the vegetables; they should remain crisp and vibrant in color.

Storage & Reheating

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Frequently Asked Questions