Cookbook Profile

Sweet and Tangy Glazed Pork Chops

Serves 4 as part of a multicourse meal


Because of the influx of Cantonese immigrants to nearby Japan, you'll find this traditional Cantonese dish. If you can't find the moke stick, substitute a 0.44-ounce package of haw flakes. What is haw? It is kind of a cross between a cherry and a cranberry. The haw is dried, ground, and mixed with sugar.


1 egg, lightly beaten
1 tablespoon soy sauce or light soy sauce
1 teaspoon cornstarch
1 teaspoon Chinese rice wine or dry sherry

4 pork loin or shoulder chops, each about 1/2 inch thick, cut in half

1/4 cup warm water
2 pieces moke stick
2 tablespoons plum sauce
1 tablespoon packed light brown sugar
2 teaspoons soy sauce or light soy sauce
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon Chinese rice wine or dry sherry
1 medium piece rock sugar, about 1/2 ounce, or 1 tablespoon sugar

1 cup vegetable oil

1/2 yellow onion, thinly sliced
3 green onions, trimmed and cut into 2-inch lengths


1. Marinate the pork: Stir the egg, soy sauce, cornstarch, and rice wine in a bowl until blended. Pour into a plastic bag. Add the pork chops and turn to coat. Set aside for 10 to 15 minutes.

2. Prepare the sauce: Combine the water, moke stick, plum sauce, brown sugar, and soy sauce in a medium bowl and mash to a thick paste. Add the black vinegar, rice wine, and sugar and stir until the sugar is dissolved.

3. Pour the oil into a nonreactive skillet large enough to hold the pork in a single layer, and heat over medium heat until hot. Lift the chops from the marinade, shake off the excess liquid, and lay them in the oil. Pan-fry, turning once, until cooked through, about 2 minutes on each side. Remove the pan from the heat and drain the chops on paper towels.

4. Spoon off all but 1 tablespoon of the oil from the pan. Return the pan to high heat. When the oil is hot, add both onions and stir-fry until tender, about 2 minutes. Add the sauce and bring to a boil. Reduce the heat to medium and cook until the liquid is reduced by one-third. Slip the chops into the sauce and cook until heated through, about 1 minute. Serve immediately, spooning some of the sauce over each chop.


Buy the Book!


Martin Yan's Chinatown Cooking
200 Traditional Recipes from 11 Chinatowns Around the World
by Martin Yan
William Morrow / an imprint of HarperCollins Publishers
$34.95 / hardcover
Illustrated with 200 color photos
ISBN: 0060084758
Recipe reprinted by permission.


Martin Yan's Chinatown Cooking



More about the book in Kate's Global Kitchen: Chinatown Dining & New Year Feasts


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This page created January 2003