Pan-fried, lightly seared pork chop with an aromatic, spicy black pepper sauce. This is my new favorite way of using my black pepper sauce.
The pan-fried pork chop with black pepper sauce has multiple layers. It is delicious on its own after pan frying. But we will pair it with one of my most popular sauces: black pepper sauce. You’ll get a multi-layer flavor experience: the sauce’s fiery aroma, then the seared pork. Â
Previously, I shared my favorite black pepper sauce. Since it is quite popular, I thought it would be great to show you how I use the sauce in my daily cooking. In general, it is a full-of-flavor, runny sauce. And as a result, it can match well with any pan-fried meat or in sitr fry dishes.
What Cut to Use
Pork butt is the cut I use for this one, and I recommend you use the cut with some fat. Leaner pork belly can be another good option. Â You can marinate the pork and make sauce in advance. Â
Step by Step
Cut the pork butt into thin, large pieces, about 1cm thick. Lightly pound to loosen with the back of your knife. It also prevents the pork from shrinking too much and losing the shape after pan-frying.
Add scallion, ginger, oyster sauce, black pepper, starch, and water. Mix well until all the liquid is fully absorbed and the pork butt is evenly coated. Â Lastly, brush the surface with a little oil. Set aside for 10 minutes. You can marinate the pork chop in advance; remember to marinate in an airtight container in the fridge.
Heat the pan until very hot, add oil, then place the pork chop in. Fry until one side is well seared, then flip and fry the other side. Â This process takes around 2 to 3 minutes.
Cut the pork chops into smaller pieces and continue searing for about 10 seconds over high heat. Unlike beef and chicken, the fully cooked temperature for pork is a little bit higher. Cutting into smaller sizes makes them easier to cook well, but also gives a larger surface area.
Black Pepper Sauce- a quick version
Since this needs to be finished quickly, I made a quick and easy version of black pepper sauce. If you have some leftover sauce, heat the sauce and drizzle directly.
Add some oil and fry the garlic and red onion until slightly soft and aromatic. Add stock or water, and season with ground black pepper, oyster sauce, light and dark soy sauce, sugar, and salt. Then reduce the heat and pour in the starch water.
Simmer for another minute, until the sauce thickens and the aromatics and seasonings meld.
Drizzle the sauce over the pan-fried pork chops and serve hot.
Ingredients
- 400 g pork butt
- 2 scallion
- 1 thumb-sized piece of ginger sliced
- 2 tbsp. light soy sauce
- 1/2 tsp. sugar
- 1/4 tsp salt
- 1 tbsp. oyster sauce
- freshly ground pepper
- 2 tbsp. water
- 2 tbsp. cornstarch
Simplified Black Pepper Sauce
- 1 tbsp. minced white onion
- 1/2 tbsp. minced garlic
- 1/2 cup water
- 1 tbsp cornstarch
- 1/2 tbsp. freshly ground black pepper
- 1 tbsp. light soy sauce + 1 tsp. dark soy sauce
- 1/2 tbsp. oyster sauce
Instructions
Marinate
- Cut the pork butt into thin, large pieces, about 1cm thick.
- Add scallion, ginger, oyster sauce, black pepper, starch, and water. Mix well until all the liquid is fully absorbed and the pork butt is evenly coated. Lastly, brush the surface with a little oil. Set aside for 10 minutes.
- You can marinate the pork chop in advance; remember to marinate in an airtight container in the fridge.
Pan-frying
- Heat the pan until very hot, add oil, then place the pork chop in. Fry until one side is well seared, then flip and fry the other side. This process takes around 2 minutes.
- Cut the pork chops into smaller pieces and continue searing for about 10 seconds over high heat.
Simplified Black Pepper Sauce
- Add some oil and fry the garlic and red onion until slightly soft and aromatic. Add stock or water, and season with ground black pepper, oyster sauce, light and dark soy sauce, sugar, and salt. Then reduce the heat and pour in the starch water.
- Simmer for another minute, until the sauce thickens and the aromatics and seasonings meld.
Assemble
- Drizzle the sauce over the pan-fried pork chops.
