Pork Chop in Dark Soy Sauce Gravy Recipe

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When you’re looking for a meal that’s both comforting and incredibly easy to prepare, this Pork Chop with Dark Sauce Gravy is the perfect answer. This recipe features tender fried bonelss pork chops smothered in a rich, savoury dark soya sauce that’s full of deep, umami flavor. It’s a classic dish that’s perfect for a quick weeknight dinner or a relaxed weekend meal.

This is one of those comfort food that I learnt from my late Dad. I will cook this dish when I ran out of ideas to cook for the family. A simple one dish meal that goes well with rice. Any leftovers kept in the refrigerator will taste even better the following day after reheating. For those who don’t take pork, chicken tastes great too.

To make this delicious meal, click on the video tutorial and print out the recipe below.

Please click image below to view Video Tutorial:

YouTube Link: https://youtu.be/DwG1Z8mBwtY

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Pork Chop in Dark Soy Sauce Gravy

Course Main Course
Cuisine Peranakan
Author Shiokman Eddie

Ingredients

  • 500 g pork loin
  • 2 Tbsp light soy sauce
  • 1 tsp pepper
  • 1 tsp chopped garlic
  • 1 whole egg
  • Biscuit crumbs for coating
  • 500 g potatoes
  • 2 large onions
  • 2 tomatoes
  • 4 Tbsp dark soy sauce
  • 2 Tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp chicken powder
  • 250 ml water

Instructions

  • Cut 500g of pork loin into thin slices
  • Marinate pork slices with 2 Tbsp light soya sauce, 1 tsp pepper and 1 tsp chopped garlic and mix well
  • Coat each pork slices with beaten egg and biscuit crumbs
  • Deep fry in hot oil until golden brown and drain off excess oil
  • Cut the pork chops into bite size pieces
  • Peel, wash and cut 500g potatoes into chips
  • Soak the chips in a basin of water to remove excess starch
  • Drain the chips completely and deep fry in hot oil until fully cooked
  • Slice 2 large onions
  • Cut 2 tomatoes into 8 pieces each

Prepare the dark sauce

  • Mix 4 Tbsp dark soya sauce and 2 Tbsp light soya sauce
  • Add 1 tsp sugar and 1 tsp chicken powder
  • Pour 250 ml water and mix well
  • Fry sliced onions until slightly soft
  • Pour in the dark sauce and add another 250 ml water and let it simmer. (Lesser water if you prefer not so soupy)
  • Add the sliced fried pork chops, mix well and let it simmer for about 5 mins
  • Add the fried potato chips and mix well
  • Add the cut tomatoes and simmer until liquid reduces
  • Add frozen peas (Optional)
  • Serve hot with rice and sambal belachan

Notes

Tip:
If you prefer a thicker sauce, add some cornflour slurry to the gravy after adding the sliced fried pork chop before simmering for 5 mins.
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