Pork Jowl in Amoy Sauce for Spicy Eggplant (Sacue for Spicy Egg Plant Gold Label DSS Pure Black Sesame Oil) (1)

Pork Chops With Onions


Frozen pork shoulder chops 565g, Minced garlic 2 tsp, Shredded onions 170g


Amoy Premium Oyster Sauce 1 tsp, Amoy Gold Label Light Soy Sauce 1 tsp, Grated ginger 1 tsp, Shaoxing wine 1 tsp, Five-spice powder 1/8 tsp, Starch 1 1/2 tsp


Amoy Premium Oyster Sauce 1 1/p3 tsp, Amoy Gold Label Light Soy Sauce 1 2/3 tsp, Water 1/2 cup


Starch 3/4 tsp, Water 1 tsp


  1. Defrost the chops, wash them and wipe them dry. Beat them with the blunt edge of a cleaver. Split them into 2, add the marinade and mix.
  2. Fry the onions and garlic until fragrant, then scoop them out. Pan-fry the chops on a medium-low flame until they are cooked. Put in the onions, garlic and seasonings, stir and bring to the boil. Put in the thickening, heat through, and the dish is ready.
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