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Caramelized Pork Chops

Easiest and tastiest pork chops I have ever made. Well, maybe not the best like the best in the world, but definitely a keeper since they are so easy and so fast to prepare. It may sounds impossible, but the taste is almost like a cross between char siew and siew yoke, it’s almost unbelievable. Give it a try if you are a fan of either one of the two Chinese delicacies. Actually, give it a try even if you have never tried char siew or siew yoke, you won’t regret it.

Caramelized Pork Chops

Caramelized Pork Chops

To ensure that the cooking time will be fast, I thinly slice the pork chops. The standard thickness of pork chops I bought in the States is usually about 1 inch thick, and I cut each into three equal slices, then I further flatten each slice slightly with the back of a knife which tenderizes it at the same time. By the end of it I ended up with thin slices of roughly 14” (~ 12 cm) thick. The thin slices ensure that the pork will be well marinated even with a marinating time of just 30 minutes, plus they cook in no time at all, about 1-2 minutes per side is more than enough, definitely try to flip under 2 minutes or the meat will be tough.

Caramelized Pork Chops

Caramelized Pork Chops

Caramelized Pork Chops

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4-6


  • 3 slabs of pork loin (about 700-800 gram), about 1" thick each
  • 2 tablespoon light soy sauce
  • 2 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • Dry rub (mix together the following ingredients)
  • 2 tablespoon sugar
  • 2 tablespoon corn starch
  • 1 teaspoon Chinese five spice powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper


  1. Cut each slab of pork loin into three equal slices. Tenderize each slice with the back of a knife/cleaver. You should end up with 9 slices of pork loin.
  2. In a mixing bowl, marinate the pork slices with light soy sauce, sweet soy sauce, and gently massage the dry rub into the meat. Let the pork marinate for 30 minutes.
  3. Heat 2 tablespoon of oil in a frying pan/skillet on medium-high. Fry both sides until slightly charred and caramelized, up to 2 minutes per side should be enough.
  4. Let the cooked pork cool slightly, about 10 minutes, then cut into thin strips and serve with steamed white rice.
Indonesian Pantry
Indonesian Kitchen

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