Hong Kong Style Pan-Fried Pork Chop Rice

Recreate the iconic 68-dollar Hong Kong style cafe classic at home with this foolproof recipe for ultra-tender, juicy pan-fried pork chops served over fluffy rice.

Ingredients

• 500 g pork chops
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp white pepper powder
• 1 tsp white sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp cooking oil
• 300 g white rice
• 150 g broccoli
• 100 g carrots

Instructions

1. 1Trim the pork

   

   Select a cut of pork that balances lean meat and fat. Trim off any excess fat from the piece of raw pork on the wooden cutting board.

   Tip: Choose a cut that is lean without being tough and fat without being greasy.
2. 2Pound the pork

   

   Use the back of a cleaver to thoroughly pound both sides of the raw pork cut on the wooden cutting board to help it cook evenly and stay tender.

   Tip: Pounding breaks down the fibers so the meat cooks better and wont get stuck in your teeth.
3. 3Add liquid seasonings

   

   Pour liquid seasonings, including light soy sauce, dark soy sauce, and oyster sauce, over the pork pieces in a white bowl.

   Tip: Remember not to add any salt during this seasoning step.
4. 4Rub and mix seasonings

   

   Use gloved hands to thoroughly mix and rub the seasonings into the pork pieces in the white bowl to ensure the meat absorbs the base flavors.

   Tip: Massage the marinade evenly into every piece for optimal flavor absorption.
5. 5Add cornstarch

   

   Add a spoonful of cornstarch along with a splash of water into the bowl with the marinated pork, then mix and rub again to tenderize the meat.

   Tip: Cornstarch helps create an extremely tender texture and locks in moisture when combined with a splash of oil later.
6. 6Add water and cornstarch

   

   Pour a splash of water and add a little cornstarch into the bowl with the seasoned pork. Mix and rub thoroughly so that the meat absorbs the liquid and becomes extremely tender.

   Tip: Adding cornstarch and water creates a protective coating that seals in the juices.
7. 7Lock in moisture with oil

   

   Drizzle a little cooking oil over the marinated pork mixture in the bowl. Mix well to coat the meat, which locks in the moisture before storing it in the refrigerator to marinate for a few hours.

   Tip: Do not skip the oil layer; it prevents the meat from drying out while resting.
8. 8Pan-fry the pork chops

   

   Place the marinated pork pieces into a preheated pan with a little oil. Cook over medium-low heat until the bottom surface starts to turn golden and slightly charred.

   Tip: Keep the heat at medium-low to ensure the thick pork cooks through without burning the exterior.
9. 9Flip the pork chops

   

   Use red silicone tongs to flip the pork chops over once the bottom surface is slightly charred and caramelized. Continue cooking the other side until evenly browned.

   Tip: Flip gently to keep the marinade coating intact on the surface of the meat.
10. 10Check for doneness

    

    Pierce the pork chops with chopsticks to check if they are cooked through. This ensures the meat has reached the proper tenderness and internal readiness.

    Tip: If the chopsticks slide through easily with clear juices, the pork is cooked.
11. 11Simmer and finish

    

    Cover the frying pan with a glass lid and let the pork chops simmer for tens of seconds before turning off the heat. This locks in steam to guarantee a wholesome, tender, and juicy result.

    Tip: Covering the pan briefly ensures the center is fully cooked and juicy without over-browning.

Storage & Reheating

Burn It Off

Frequently Asked Questions