We Are HKers - Yam's HK Kitchen - Fragrant Spiced Salt Pork Chops

Prep time: 1 hour 15 minutes

Cook time: 5-10 minutes

Servings: 3 people

Course: Entree

Cuisine: Hong Kong

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I was inspired to make this dish after getting a pack of thin pork chop on sale at the supermarket. It’s easy to overcook pork chop that thin. A quick pan-fry is the way to go. This is a quick Hong Kong classic that is both easy and flavorful. It goes well with a bowl of white rice.

My white American partner Asher had never had this dish before, nor had he tasted spiced salt. This dish was a pleasant surprise to him--he devoured almost the entire plate even after he said he was full.

Most ingredients, except for the spiced salt for this recipe are readily available at a regular grocery store. I had no problem finding the spiced salt at the Asian grocery store I frequented even though I lived in a mid-sized Southern city with few Hongkongers.

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Main Ingredients

3 pieces of large thin boneless pork chop (~540g)
3 stalks of scallion
Fresh red chilli pepper
¼ tsp five-spice powder
½ tsp spiced salt
1 tbsp rice wine
A wedge of lime

Marinade

1 tbsp dark soy sauce
1 tbsp light soy sauce
1 ½ tbsp rice wine
½ tsp cornstarch
A pinch of white pepper
½ tbsp freshly grated ginger
1 tsp sesame oil

Method

At least one hour prior to cooking, trim off the fat on the rim of the pork chop. Mix the meat with the marinade, and let sit.
Heat up a pan with 1 ½ tbsp oil.
While waiting for the pan to heat up, dry and drench the pork chop in corn starch.
Place the pork into the hot oil. Turn the heat to medium-high.
After the pork has turned golden on both sides, push them to the side and add diced scallions and red chili pepper in the middle. You may use however much chili pepper you like, based on your preference for spice.
Pour the rice wine and five-spice powder in the middle as well. Stir-fry to mix well.
Add and coat the pork chop with spiced salt at the end.
Squeeze fresh lime juice on top.
Serve hot with rice.

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