MARINADE:

2 pounds boneless pork loin chops, see notes

2 large eggs

2 tablespoons corn starch

1 tablespoon rice wine vinegar

1 teaspoon salt

SAUCE:

3 tablespoons ketchup

1 tablespoon oyster sauce

1 tablespoon chili sauce

1 tablespoon hoisin sauce

2 tablespoons Worcestershire sauce

3 tablespoons rice wine vinegar

3 tablespoons sugar

4 tablespoons water

FRYING:

1/4 cup vegetable oil

In a large mixing bowl, whisk together the marinade ingredients. Add the pounded pork pieces and toss to completely coat. Cover and marinade for 30 minutes.

In the mean time, prepare the sauce by whisking together all of the sauce ingredients in a bowl. Set aside.

Using a large skillet, add a little bit of the vegetable oil and fry the pork pieces in small batches in a single layer. Over medium heat, fry each piece for 3 minutes per side. Transfer cooked pork to a paper towel lined plate until all of the pork has been fried. (You can add a little bit of oil after each batch – you may or may not use up the entire 1/4 cup.)

Once all the pork has been fried and set aside, pour the sauce into the skillet and over medium heat, bring the sauce to a slight boil.

Add the pork pieces back to the skillet. Toss well to coat with the sauce. Continue to cook until the sauce has thickened. Serve immediately.

NOTES

Thin cut pork loin chops are usually 5-6 inches in length and about 1/2 inch thick. I buy mine in a package of 4. For this recipe, I used a total of 8 thin cut pork loin chops. Cut the chops into three equal-sized pieces – just cut straight across the chop. Place one piece onto a wooden cutting board and use a meat mallet, or if you’re like me, use a wooden rolling pin to gently pound out the chop until each piece has doubled in size and is about 1/4 inch thick. This both helps to speed up the cooking process and to tenderize the meat.

Please note: I did not trim away any of fat, because it adds flavour and keeps the pork moist.

*adapted from https://www.lordbyronskitchen.com/