The tender and juicy pork chop glazed with mildly sweet and tangy sauce serves over a bowl or rice makes this dish a very popular choice in Chinese restaurants.
Ingredients for the pork:
- 1 Pound pork shoulder
- 3 Tablespoon soy sauce
- 2 Tablespoon rice wine
- 1 Tablespoon sugar
- 1/2 Tablespoon garlic powder
- 1/2 teaspoon black pepper
- 1 Tablespoon all purpose flour
- 1/2 Tablespoon corn starch
Ingredient for the sauce:
- 1 Tablespoon olive oil
- 2 Tablespoon minced garlic
- 2 Tablespoon soy sauce
- 2 Tablespoon ketchup
- 2 teaspoon sugar
- 2 Tablespoon chopped green onion (optional)
- 1 teaspoon sesame seeds (optional)
Pound the pork to tenderize the meat then cut them into 1/2 inch thick pieces. Marinate with soy sauce, sugar, rice wine, black pepper, garlic powder, flour and corn starch for at least an hour.
In a lightly greased cake barrel, air fry at 380F (190C) for 13-15 minutes, stir 2-3 times in between, until the meat temperature is over 145F or 63C .
In the meantime, take a sauce pan and stir fry minced garlic in olive oil. When fragrant, add the soy sauce, tomato ketchup and sugar to taste. Cook for a minute until sauce thickens a bit.
Finally, toss the cooked pork with sauce and garnish with some sesame and chopped green onion if desired.
