Pork chop with Obihiro style sauce (帯広風豬扒)
Lunch, Dinner, Meat
- 4 pcs of Pork Chop
- 1 pc of spring onion for garnishing
- 4 tbsp of Japanese Soy Sauce
- 3 tbsp of Japanese Cooking Rice Wine
- 2 tbsp of Mirin
- 2 tbsp of Sugar
Beat the pork chop with the back of you chopping knife or a tenderiser. Cut the pork chop into smaller pieces if you like. Wash and dice the spring onion.
Season the pork chop with salt and pepper. Pan sear until golden brown on both sides and cooked to medium rare. Set aside.
Using the same pan, cook the sauce. Add the cooking wine and mirin and cook until the alcohol evaporated. Add soy sauce and sugar until the sugar is dissolved. Add pork chop and let the sauce simmer. The sauce should reduce and become thicker when the sugar in it caramelise.
Plate and garnish with spring onion.
Tableware used in the photo by Ceramics by Key