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280g of pork chops (sliced)

½ tbsp water
½ tbsp light soy
½ tsp sugar
¼ tsp salt
1 tsp wine
½ tbsp cornfour

2 tbsp mashed ginger
4 stalks spring onion (minced)
1 tbsp oyster sauce
1½ tbsp water
Pinch of pepper
¼ tsp salt
1 tbsp oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To prepare the marinade, combine the water, light soy, sugar, salt, wine and cornflour in a large bowl. Set aside.

To prepare the seasoning, combine the ginger, spring onion, oyster sauce, water, pepper, salt and oil in a bowl. Set aside.

Wash the pork chop and pat dry with paper towel. Press with the back of chopper. Add the pork to the marinade and toss to coat. Cover and refrigerate for ½ hour.

Heat a frypan over high heat. Add the pork and stir-fry until pork is golden yellow on both sides and cooked through. Reserve the oil.

Add seasoning to pork chop. Cover with the lid and stew over medium heat until sauce has almost completely evaporated.