Thin and crispy Chinese restaurant-style honey garlic pork chops. The recipe calls for 2 tablespoons of honey. Given we are beekeepers, we also add a bit more!
INGREDIENTS
PORK AND MARINADE
1 pound pork chops, thin cut
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil
STIR FRY SAUCE
2 tablespoons honey, or to taste
1 teaspoon light soy sauce (or soy sauce)
1 teaspoon Shaoxing wine (or dry sherry)
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1 pinch white pepper
1 pinch black pepper
2 tablespoons water
STIR FRY
1 cup oil
1 1/2 tablespoons cornstarch
4 cloves garlic, minced
GARNISH
1 green onion, sliced on the bias
DIRECTIONS
- PREPARE THE PORK
Pound the pork chops with a tenderizer or the back of a heavy knife until 1/4” (1/2 cm) thick. Cut the pounded pork into bite-sized pieces and sprinkle it with salt and garlic powder. Once coated, place it in a large zip top bag.
– You can also buy country spare ribs and slice them into 1/4-inch thick squares along the length, making small bite sized medallions for the stir fry. - PREPARE THE MARINADE
Add the Shaoxing wine and sesame oil to the pork and massage the bag to combine. Place in the refrigerator and marinate for 20 to 30 minutes. - PREPARE THE STIR FRY SAUCE
Combine the stir fry sauce ingredients in a small bowl and stir to mix well. Set aside. - STIR FRY THE PORK
Heat the 1 cup oil in a heavy bottomed skillet or wok until heated through and it begins to smoke. - Pull the pork from the refrigerator. Pour the cornstarch into the zip top and massage to combine.
– Mix until the pork is evenly coated. - Add the pork pieces the preheated oil. Fry until both golden brown-2 to 4 minutes. Remove the cooked pork onto a plate.
- Turn off the heat. Drain most of the oil from the skillet using a ladle, leaving about 1 tablespoon in the pan.
- FINISH THE STIR FRY
Turn on the heat to medium. Add the garlic and stir until fragrant, about 1 minute. - Pour in the sauce. Cook and stir until it reduces to a thin, syrupy consistency.
- Add the cooked pork back to the reduced sauce.
- Stir a few times until well coated.
- PLATE, GARNISH, AND SERVE
Serve over rice garnished with sliced green onions and a sprinkling of sesame seeds
