Prep 8 min·Cook 12 min·Rest 10 min

1. 1You're here
   Step 1.

   Pat the pork dry. Bash both sides with a rolling pin or the back of a cleaver to about 1 cm thick, then snip or nick the fat edge every 2 cm so the chops stay flat.

   3 Boneless pork loin steaks

2. 2
   Step 2.

   Mix the marinade ingredients, coat the chops and leave for 10 minutes while you slice the onion and mix the sauce.

   3 Boneless pork loin steaks1 tbsp Light soy sauce1 tsp Sugar1 tsp Shaoxing wine1 pinch White pepper1 tbsp Cornflour1 tbsp Water

   10 minMarinate
3. 3
   Step 3.

   Stir the sauce ingredients together in a jug until the sugar and cornflour dissolve.

   1½ tbsp Worcestershire sauce2 tbsp Ketchup1 tbsp Sugar1 tsp Light soy sauce1 tsp Cornflour80 ml Water

4. 4
   Step 4.

   Heat the oil in a frying pan over medium-high heat. Fry the chops for 2–3 minutes a side until golden and just cooked through. Lift onto a plate.

   2 tbsp Cooking oil3 Boneless pork loin steaks

   5 minPan-fry

   Wok-chan's tip鑊仔貼士

   A probe thermometer should read 63–70°C in the middle; the chops will be juicy, not pink and raw.
5. 5
   Step 5.

   In the same pan, fry the onion over medium heat for 3–4 minutes until soft and catching at the edges.

   1 Onion, sliced

   4 minPan-fry
6. 6
   Step 6.

   Stir the sauce again, pour it in and bubble for 1 minute until glossy and thick.

   1½ tbsp Worcestershire sauce2 tbsp Ketchup1 tbsp Sugar1 tsp Light soy sauce1 tsp Cornflour80 ml Water

   1 minSauce making / reducing
7. 7
   Step 7.

   Return the chops with their juices and turn them in the sauce for 1 minute. Serve over rice with the onions on top.

   3 Boneless pork loin steaks1 Onion, sliced