Serves 1

1 pork chop with bone
2 rice cakes (found at Chinese supermarkets)
10–15ml Chinese wine
3 tsp sugar
25ml soy sauce
1/4 tsp salt
10–15g potato starch (similar to corn starch) 10ml vegetable oil
30ml chicken stock
spring onion stem (cut into 4 or 5 slices, 2cm long)


Tenderise the pork chop by scoring it lightly all over (so it doesn't harden when cooking). Marinate the pork chop with salt, soy sauce and Chinese wine. Coat with potato starch and dust it well so it’s evenly coated, then leave on the side for 5–10 minutes. Heat up the oil on high (approximately 200 degrees Celsius). Add pork chop to the oil and fry on both sides for approximately one minute, letting the surface become a light gold colour (to seal in the juice, so the chop is tender, don't brown it otherwise it will dry). In another pan, add left over seasonings and spring onion, soy sauce, sugar, salt, chicken stock, Chinese wine and cook for 2 minutes. Add the pork chop to this mixture and cook for 2 minutes. Add the rice cakes to the pork chop and cook until ready and the sauce thickens (10 mins). Remove the rice cakes and plate it, put the pork chop on top. Add a pinch of potato starch to the leftover sauce and let it thicken some more, before drizzling it over the pork chop. Garnish with fresh spring onions and serve.

Try it at home this weekend!

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