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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash hands and utensils thoroughly after handling raw pork; otherwise, it may cause bacterial cross-contamination.
Place 2 pieces of boneless pork collar chop in a stainless steel bowl, add 1 tbsp of salt and about 500 ml of water to create a mild brine to thaw.
Watch out
Do not make the saltwater too salty
otherwise, it will draw out moisture and ruin the meat texture
Crush 2 cloves garlic, 2 shallots, and 2 slices ginger with the flat blade of a knife; chop 1/4 onion into large pieces for marinades in a small bowl, and slice the remaining 1/4 onion into thin strips for later.
Watch out
Keep the knife blade flat when crushing garlic and ginger
otherwise, the blade may slip and cut your fingers
Scoop out thawed pork chops with a strainer spoon, drain water, place on cutting board, and tenderize both sides using a meat mallet or the back of a knife until slightly expanded.
Watch out
Use moderate force when pounding
otherwise, you will tear the meat into pieces
Put tenderized pork chops into a bowl, add 2 egg whites (save yolks for other use), massage by hand until all egg whites are fully absorbed into the meat, and let stand to marinate for 30 minutes (1800 seconds).
Watch out
Must rub evenly by hand so the egg white penetrates completely
otherwise, the cooked meat will not be tender
Add crushed garlic, shallot, ginger, and onion pieces to pork chops. Add 1 tsp sugar, 0.5 tsp salt, 0.5 tsp chicken powder, 1 tsp white pepper, 1 tsp five spice powder, 1 tsp garlic powder, 2 tbsp flour, and 1 tbsp light soy sauce. Mix well by hand, then add 1 tbsp sesame oil and mix again.
Watch out
Sesame oil must be added last
otherwise, it coats the meat and blocks dry seasonings from absorbing
Transfer seasoned pork chops and ingredients into a food storage bag, squeeze out air, tie securely, and chill in fridge for at least 3 hours (10800 seconds).
Watch out
Marinate for at least 1 hour
marinating for 3 hours yields the best flavor
Take the marinated pork chops out of the fridge, open the bag, and let sit at room temperature for 15 minutes (900 seconds) to return to room temperature.
Watch out
If pork chops are cooked while cold, they will cook unevenly, burning outside while remaining raw inside.
Use oven mitts when removing hot trays from the oven; otherwise, you will burn your hands.
Slice 2 piggy buns horizontally in half using a bread knife. Brush 20g melted butter evenly onto the cut inner surfaces, then bake in a preheated oven for 5 minutes (300 seconds) until golden brown and crispy.
local_fire_departmentBake at 200°C for 5 minutesWatch out
Keep a close eye while baking
otherwise, the bread edges will burn quickly
Hot oil may splatter when placing pork chops; slide them in gently from the side of the pan.
Heat wok over high heat, add 3 tbsp cooking oil and swirl to coat. Add pork chops, adjust to medium heat immediately, fry the first side for 3 minutes, flip and fry for another 3 minutes until both sides are golden and fragrant, then scoop out with a strainer spoon to drain.
local_fire_departmentMedium heat, fry 3 minutes per side (6 minutes total)Watch out
Do not use high heat throughout
otherwise, the outer flour coating will burn while the meat remains raw inside
Using the remaining oil in the wok, add the sliced onion strips, stir-fry over medium heat until soft and translucent, then turn off heat and remove.
local_fire_departmentStir-fry over medium heat for about 1 minuteWatch out
Cook onion only until soft and translucent
stir-frying for too long loses its sweet crisp texture
Open the toasted bun, place 1 pan-fried pork chop on the bottom half, top with sauteed onions, and cover with the top bun to serve hot.
Watch out
Freshly toasted bun and cooked pork chop are very hot
be careful not to burn your fingers when assembling
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