Main Ingredients:
Pork Butt: about 150g.
Additional Ingredients:
Cabbage Leaves: appropriate amount.
Marinade:
Black Pepper: appropriate amount; Soy Sauce: 1 tablespoon; Cooking Wine: 1 tablespoon; Honey: 1 tablespoon.
Teriyaki Sauce:
Brown Sugar: 1 tablespoon; Soy Sauce: 2 tablespoons; Oyster Sauce: 1 tablespoon; Honey: 1 tablespoon; Water: appropriate amount.
Taste: Salty and fragrant; Cooking Method: Pan-fried; Time: 45 minutes; Difficulty: Easy.
Steps for making Teriyaki Pork Chop
Cut the pork butt into thick slices, marbled pork is better.
Use the back of a knife to tenderize the meat.
Add black pepper, soy sauce, cooking wine, and honey to the meat.
Mix well and marinate for half an hour. If not in a hurry, marinate for a longer time. I marinated the meat at night and cooked it the next morning.
Prepare the teriyaki sauce: In a small bowl, add 1 tablespoon of brown sugar, 2 tablespoons of yellow wine, and 2 tablespoons of soy sauce.
Add 1 tablespoon of oyster sauce.
Add 1 tablespoon of honey.
Add appropriate amount of water and stir well.
Heat a pan, add some vegetable oil, and fry the marinated pork chops until golden brown on one side before flipping them over.
Fry both sides until golden brown.
Add the teriyaki sauce.
Cook over medium-low heat.
Flip the pork chops halfway through and cook until they are browned and the sauce is thickened.
Cut the pork chops into strips and pour the remaining sauce over them. You can decorate with some greens, such as lettuce or broccoli. I used cabbage leaves because I didn’t have any greens at home.
