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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 500 g pork shoulder chops on a cutting board, and use the back of a cleaver to hammer the meat to loosen fibers and increase surface area until each chop is nearly double in size.
Watch out
Hit the meat gently to expand its surface area, otherwise striking too hard will split it in half.
Wash your hands thoroughly after handling raw pork to prevent cross-contamination.
Put 500 g pork shoulder chops into a glass bowl, add 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 0.5 tsp white sugar, 1 tbsp cornstarch, 1 tbsp vegetable oil, and 0.25 tsp baking soda, then massage and squeeze the meat until all marinade ingredients are evenly coated and absorbed, and refrigerate to marinate for at least 30 minutes.
Watch out
Do not use too much baking soda, otherwise an excessive amount will impart an unpleasant alkaline bitter taste.
Take 2 yellow onions and slice them on the cutting board with a cleaver, keeping the slices thick enough to maintain texture when seared.
Watch out
Do not slice the onions too thin, otherwise they will disintegrate and lose texture when cooked at high heat.
In a mixing bowl, combine 1 tbsp oyster sauce, 2 tbsp ketchup, 1 tbsp Shaoxing wine, 100 ml chicken stock, 1 tsp Worcestershire sauce, and 0.5 tsp black pepper, then whisk thoroughly until the sauce mixture is completely combined, looking slightly brown and red.
Watch out
Whisk the sauce mixture thoroughly, otherwise the ketchup and oyster sauce will form lumps and cause uneven flavor distribution.
In a small bowl, mix 1 tbsp cornstarch with 1 tbsp cold water using chopsticks until the cornstarch is completely dispersed into a smooth, liquid slurry.
Watch out
Mix the cornstarch thoroughly in cold water, otherwise it will form hard lumps when poured into the hot pan.
Hot oil may splatter when placing the marinated pork chops into the hot skillet; lower them in carefully away from you.
Heat a cast iron skillet over high heat until smoking, add 1 tbsp vegetable oil and let it shimmer, then use tongs to place the marinated 500 g pork shoulder chops into the hot pan, pressing them down gently. Sear for about 2 minutes until an even brown crust forms, then flip and continue cooking until reaching a medium-well to well-done doneness, and transfer the cooked pork chops to a white plate.
local_fire_departmentHigh heat, about 2 minutes per sideWatch out
Do not crowd the pan or flip the pork chops too early, otherwise the crust will stick and tear, resulting in a poor sear.
Pour the sauce into the hot skillet carefully as it will bubble up vigorously upon contact.
Add 2 sliced yellow onions into the same cast iron skillet with leftover pork fat and sauté to release moisture and deglaze the fond, then pour in the mixed sauce, bring to a boil, and gradually stir in the cornstarch slurry in three stages until the sauce thickens into a glossy, beautiful glaze coating the onions.
local_fire_departmentMedium-high heat, about 5 minutesWatch out
Add the cornstarch slurry in three stages, otherwise dumping it all at once will cause the sauce to clump unevenly.
Mold 300 g cooked white rice in a bowl and invert it onto a yellow rimmed plate, arrange the cooked pork chops at the bottom, and spoon the glossy onion pan sauce generously over the top of the pork chops.
Watch out
Place the pork chops first and pour the hot onion sauce directly over them, otherwise the meat will not fully absorb the sauce flavors.
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