NEW ORLEANS —
Honey Garlic Pork
4.5 to 4 bone-in thin cut pork chops , about 1 lb.
Marinade
1 tsp. garlic powder
1 tsp. salt
2 Tbsp. Shaoxing wine or mirin
2 tsp. sesame oil
3 Tbsp. cornstarch
3 Tbsp. all-purpose flour
Sauce
3 Tbsp. honey
1 Tbsp. soy sauce
2 tsp. Shaoxing wine or mirin
2 tsp. rice vinegar
1 tsp. sesame oil
Pinch of white pepper
Pinch of black pepper
3 Tbsp. water
Fry
1 1/2 cups vegetable oil
6 garlic cloves, minced
Sliced green onion and/or fried garlic, for garnish
Pound the pork chops with a tenderizer or the back of a heavy knife until 1/4” thick. Cut the pounded pork into bite-sized pieces and transfer to a medium-sized bowl.
Add all the marinade ingredients except the cornstarch and flour into the bowl with pork chops. Mix well and marinate for 15 to 20 minutes.
Combine the sauce ingredients in a small bowl and stir to mix well.
Heat the oil in a heavy-bottomed skillet until about 350 degrees.
Add the cornstarch and flour to the bowl with marinated pork chop. Mix until the pork is evenly coated. Add the chops to the preheated oil. Fry until both sides are golden brown, 1 to 2 minutes per side. Remove the cooked pork onto a plate.
Turn off the heat. Drain most of the oil from the skillet, leaving about 1 tablespoon in the pan.
Turn on the heat to medium. Add the garlic. Fry until fragrant and golden, about 1 minute.
Pour in the sauce. Cook and stir until it reduces to a thin, syrupy consistency.
Add the cooked pork back to the reduced sauce. Stir a few times until it is well-coated. Transfer everything to a serving plate. Garnish with sliced green onions and more fried garlic chips, if using.
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