PORK: This is just one of many ways pork chops can be served as one of the dishes to go with rice.

PORK CHOPS--CHINESE STYLE 中式豬扒:



1½ lbs. boneless pork chops

1 large onion, cut into thin strips

4 tbsp. cooking oil

1 tbsp. rice wine or dry sherry


seasoning:

1 tbsp. rice wine or dry sherry
2 tbsp. dark soy sauce
½ tsp. sugar
1 tbsp. tapioca starch
½ tsp. salt
6 tbsp. water
¼ tsp. baking soda


sauce:

1 tbsp. black Chinese vinegar
2 tbsp. tomato ketchup
2 tsp. sugar
2 tbsp. dark soy sauce
3 tbsp. water
½ tbsp. lemon juice
1 red chilli pepper, cut into long pieces



Cut pork chops into ¼-inch thick pieces. Pound pork pieces slightly with a meat mallet to even thickness. Mix seasoning ingredients together and marinate pork for 1 hour.

In a heavy non-stick skillet, heat 2 tbsp. oil over high heat until hot. Cook pork chops in batches, arranged in a single layer in the skillet. Brown meat on both sides’ but take care not to overcook. Remove cooked pieces to keep warm while cooking the rest, adding more oil to skillet when necessary.

Add 1 tbsp. of oil to skillet and heat up again to cook onions until softened. Remove ¾ of the onions from skillet and arrange them in the centre of the serving platter. To remaining onion strips in skillet, add rice wine to sizzle for a few seconds; then add sauce ingredients. When sauce begins to bubble return pork pieces to the pan. Toss together and cook until pork is well coated, and sauce is thickened.

Arrange pork chops over the onions in the serving platter and pour sauce over to serve.