Chinese Pork Chop Recipe

Pound pork with a meat mallet or the back of a kitchen knife until tender. Combine egg, cornstarch, Shaoxing wine, and salt in a bowl. Add pork and marinate for 30 minutes.

Heat oil in a deep frying pan. Deep-fry pork until golden brown and slightly crisp, about 5 minutes. Drain on paper towels and set aside.

Combine ketchup, plum sauce, chili sauce, hoisin sauce, Worcestershire sauce, black vinegar, sugar, five-spice powder, and 2 tablespoons water in a saucepan. Bring to a boil then lower heat to simmer. Add pork and toss until well coated. Sprinkle with sesame seeds. Transfer to a platter and keep warm.

Make the fried rice: Beat 3 eggs in one bowl. Beat remaining eggs in another bowl with 2 tablespoons water, paprika, and turmeric. Set bowls aside.

Heat 2 tablespoons oil in a wok over medium-high heat. Add the 3 beaten eggs and cook until set. Remove from heat. Slice into strips and set aside.

Heat remaining oil in the same wok over high heat. Add onions and bell peppers; stir-fry for 1 to 2 minutes. Add rice; stir-fry for 2 minutes, breaking up clumps. Pour in beaten egg-spice mixture; stir-fry for about 1 minute or until grains are coated in egg. Add peas; stir-fry for 1 more minute. Season with salt, sugar, and black pepper; mix well. If rice looks dry, sprinkle some water or chicken stock, making sure to break up any clumps. Mix in egg strips and green onions. Serve with pork.