HL Kitchen
Kimchi Pork 55
  • 友善列印版本



    Pork chop 450g
    Kimchi 100g
    Garlic cloves 2 Pieces
    Onion 1
    Water 2 Tablespoons
    Scallion For garnish



    Ketchup 2 Teaspoons
    Kimchi 100g 
    Soya sauce 1 Teaspoon
    Sugar  1 Teaspoon
    Salt 1 Teaspoon
    Korean chili sauce  1 Tablespoon 
    Mirin 2 Teaspoons



    Ketchup 2 Teaspoons
    Korean chili sauce 1 Teaspoon
    Sugar 1 Teaspoon
    Water 1-2 Teaspoons



    Preparation of the Pork Chop

    1. Use the back of the knife to tenderize the pork chop. Mix the pork chop with marinade and

        refrigerate for 1 hour before cooking.

    2. Slice onion and scallion.


    Pan Frying the Pork Chop

    3. Heat the oil in a pan and fry the garlic on a medium heat. Add the pork chop into the pan and keep

        the marinade.

    4. Fry both side of the pork chop in medium to high heat, until they become golden brown (Around 4

        minutes). Set aside. Reheat the oil and wait until bubbles reemerged. Then, pan fry them again

        for 3 minutes.



    5. Mix the marinade with two tablespoons of water. Heat the sauce in the pan with sliced onion

        until boiled.

    6. Add Kimchi into the sauce and stir fry.


    Complete the Dish
    8. Add in pork chop. Stir fry until the sauce thickens and coats the pork chop.
    9. Add in scallion for garnish. Serve while hot.


    Chef Lo's Tips:

    • According to personal preferences, select different parts of the pig. Pork chop has an even distribution of fat and hence it tastes softer. Pork shoulder has fewer tendons and a smoother texture. Pork belly meat tends to be more refreshing and the taste of grease is more pleasant.
    • When testing the degree of doneness of the pork chop, you can use different fingers to gently press the fleshy part of your thumb and palm. The feeling of softness of the muscle under your thumb is similar to the maturity of the pork chop.Index finger: rare. Middle finger: medium rare. Ring finger: medium. Tail finger: well done
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