Serves 2
20 min
Tonteki (Japanese Pork Steak)
Recipe GLPReb4f6d85699de3
Tender, pan-fried pork rib chops with a glossy, savory-sweet glaze made from Shaoxing wine, soy sauce, Worcestershire sauce, ketchup, and honey. The meat is finished with crispy fried garlic chips for a perfect textural contrast. This classic Japanese dish is rich in umami and comes together in about 20 minutes, making it ideal for a quick weeknight dinner.
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Ingredients
2 tablespoons Shaoxing wine
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
2 teaspoons honey
600 grams pork rib chops (2 chops, about 3/4-inch thick)
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
30 grams garlic (4 extra-large cloves, thinly sliced)
Directions
In a small bowl, combine the Shaoxing wine, soy sauce, Worcestershire sauce, ketchup, and honey. Whisk together until the honey dissolves completely and the mixture is uniform in color.
Using kitchen scissors or a sharp knife, make shallow cuts about 1/4-inch apart through the connective tissue and fat on both sides of the pork chops, being careful not to cut into the meat itself.
Season both sides of the pork chops generously with salt and pepper. Dust each chop lightly and evenly with flour on both sides, shaking off any excess.
Heat the vegetable oil and sliced garlic together in a large frying pan over medium-low heat. Cook gently, stirring frequently, until the garlic turns light tan in color. Since the pieces will brown at different rates, remove each piece individually as it reaches a light golden tone. Once all garlic is removed, set the chips aside.
Increase the heat to medium. Carefully place the pork chops into the hot oil and pan drippings. Cook until the first side turns deep golden brown, then flip and cook the other side until it is also deep golden brown. Flip the chops as needed to ensure even browning on both sides. Cook until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer at the thickest part.
Transfer the cooked pork chops to a clean plate, collecting any juices that run off. Carefully wipe the pan clean with paper towels, removing excess oil and browned bits.
Pour the prepared sauce into the pan and increase the heat to high. Bring to a boil, stirring occasionally, and continue boiling until large, glossy bubbles form and the sauce noticeably thickens, about 2–3 minutes.
Return the pork chops to the pan along with any accumulated juices. Flip the chops repeatedly, coating them generously with the thick, glossy sauce until they are evenly glazed.
Transfer the glazed pork chops to serving plates and spoon the remaining sauce over them. Top with the reserved fried garlic chips and serve immediately alongside shredded cabbage and steamed or white rice.
