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Pork chop with Obihiro style sauce (帯広風豬扒)

Chinese

Dinner

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The recipe is inspired by Obihiro butadon (pork rice) which uses pork belly meat. The pork is placed on top of a bowl of rice and the sauce is poured over it. In this recipe, I adopted a “healthier” option using pork chop and serve it as a dish instead.

Preparation time:

10 minutes

Cooking time:

10 minutes

Total time required:

30 minutes

Key

Living in Hong Kong.
I cook almost every meal at home everyday.

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Serve: 2

Ingredients

4 pcs of Pork Chop
1 pc of spring onion for garnishing
4 tbsp of Japanese Soy Sauce
3 tbsp of Japanese Cooking Rice Wine
2 tbsp of Mirin
2 tbsp of Sugar

Cooking Steps

1. Beat the pork chop with the back of you chopping knife or a tenderiser. Cut the pork chop into smaller pieces if you like. Wash and dice the spring onion.
2. Season the pork chop with salt and pepper. Pan sear until golden brown on both sides and cooked to medium rare. Set aside.
3. Using the same pan, cook the sauce. Add the cooking wine and mirin and cook until the alcohol evaporated. Add soy sauce and sugar until the sugar is dissolved. Add pork chop and let the sauce simmer. The sauce should reduce and become thicker when the sugar in it caramelise.
4. Plate and garnish with spring onion.

Cooking Tips

You can add sesame for garnishing as well.

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