One-Pan Char Siu Pork Chops: A Hawker-Style Hack

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   In a bowl, whisk together soy sauce, Shaoxing wine, oyster sauce, ginger, garlic, brown sugar, and white pepper. This creates the marinade that will infuse the pork with flavor and tenderize it. Ensure the brown sugar is fully dissolved for even distribution.

   ~5 min

   Tip: Taste the marinade and adjust sweetness or saltiness to your preference.
2. 2

   Add the cornstarch to the marinade and whisk until smooth. Cornstarch acts as a thickening agent for the glaze, giving it a glossy finish. Avoid lumps by whisking vigorously.

   ~1 min

   Tip: If the marinade is too thick, add a teaspoon of water at a time until it reaches the desired consistency.
3. 3

   Place the pork chops in a resealable bag or shallow dish. Pour the marinade over the pork chops, ensuring they are evenly coated. Marinating allows the flavors to penetrate the meat, resulting in a more flavorful and tender final product.

   ~1 min

   Tip: For best results, marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
4. 4

   Remove the pork chops from the marinade, reserving the marinade for later use. Pat the pork chops dry with paper towels. Drying the surface encourages better browning and searing.

   ~1 min

   Tip: Don't discard the marinade! It's the key to the flavorful glaze.
5. 5

   Heat the vegetable oil in a large skillet over medium-high heat. The pan should be hot enough to create a sizzle when the pork is added. A hot pan ensures a good sear.

   ~2 min

   Tip: Use a heavy-bottomed skillet for even heat distribution.
6. 6

   Carefully place the pork chops in the hot skillet, ensuring they are not overcrowded. Overcrowding the pan will lower the temperature and prevent proper searing. Work in batches if necessary.

   ~1 min

   Tip: Leave space between the pork chops for optimal browning.
7. 7

   Sear the pork chops for 3-4 minutes per side, or until they are golden brown and slightly caramelized. Avoid moving the pork chops around too much while searing to allow a good crust to form. Listen for the sizzle and watch for the color change.

   ~8 min

   Tip: Adjust the heat as needed to prevent burning.
8. 8

   Pour the reserved marinade into the skillet with the pork chops. The marinade will sizzle and start to thicken as it cooks. Be careful as it may splatter.

   ~1 min

   Tip: Use a long-handled spoon to avoid getting splattered.
9. 9

   Reduce the heat to medium-low and simmer the pork chops in the glaze for another 3-4 minutes, flipping occasionally, until the glaze has thickened and coats the pork chops evenly. The glaze should be sticky and glossy.

   ~4 min

   Tip: If the glaze becomes too thick, add a tablespoon of water at a time until it reaches the desired consistency.
10. 10

    Remove the pork chops from the skillet and let them rest for a few minutes before serving. Resting allows the juices to redistribute, resulting in a more tender and flavorful pork chop. Spoon the remaining glaze over the pork chops before serving.

    ~2 min

    Tip: Tent the pork chops loosely with foil while they rest to keep them warm.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts