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Tuesday, October 15, 2019

Asian BBQ Pork Chop w/ Fried Egg & Rice

Tenderized fried pork chop with an Asian bbq sauce, served with fried egg and white rice.


  1. Pound your pork chop fairly thin with your mallet. Cook your rice according to package instructions, transfer to a bowl, cover and set aside.
  2. In a bowl mix together some flour, Chinese five spice, and Korean red pepper powder. Make an egg wash in another bowl.
  3. Heat a pan on medium high heat and add some oil. Coat your pork chop with your flour mixture. Then dredge it in your egg wash, finally coat again in your flour mixture.
  4. Place your pork chop in the oil to fry on both sides for about 6 minutes each occasionally flipping and rotating. Take out and set aside on paper towels to rest.
  5. Heat another non stick pan on medium high heat and pour in some sugar, as your sugar starts to melt whisk well. Add your fish sauce, hoisin sauce, vinegar, soy sauce, minced onion, minced garlic, minced ginger, Korean red pepper powder, Chinese five spice, butter, and honey.
  6. Toss in your sliced onions and whisk well to form a nice sauce. Cook while whisking continuously for about 4 minutes. Remove and set aside.
  7. Wipe out that pan and heat on medium high heat. Add some oil and butter. Fry a couple of eggs to your liking.
  8. Plate your dish with your rice, the fried eggs, pork chop, and your onion Chinese BBQ sauce. Enjoy! #recipesbyvance
Recipe by Vance Harris

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