Twice-Fried Pork with Worcestershire Sauce

    50 minutes

    The secret to this delicious and satisfying pork dish is frying the pork twice. It is then served with a tangy Worcestershire sauce. Serve as a starter or with freshly cooked rice.

    10 people made this

    Serves: 4 

    • 450g boneless pork chops, pounded evenly, chopped into pieces
    • Seasoning
    • 1 tablespoon oregano
    • 1 teaspoon salt
    • 1/3 teaspoon black pepper
    • cornflour, as needed
    • 2 eggs, lighty beaten
    • breadcrumbs, as needed
    • Sauce
    • 1 tablespoon HP original sauce
    • 2 tablespoons tomato sauce
    • 2 tablespoons caster sugar
    • 2 tablespoons water
    • 4 tablespoons Worcestershire sauce or to taste
    • 1/2 cup (125ml) peanut oil
    • 1 tablespoon peanut oil, extra
    • 1 medium onion, sliced
    • 1/3 teaspoon salt

    Preparation:20min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:50min 

    1. In a bowl, mix together the oregano, salt and black pepper. Use to season the pork. Let sit for 10 minutes.
    2. Coat the pork in cornflour, then dip in beaten egg and coat in breadcrumbs. Chill the pork for 10 minutes.
    3. Meanwhile, mix together the HP sauce, tomato sauce, sugar, water and Worcestershire sauce, set aside.
    4. Heat a frying pan with 1/2 cup (125ml) oil over medium heat. Fry the pork until light brown, 3-5 minutes. Transfer to a dish. Turn the heat to high and fry the pork for the second time, until golden, 2-3 minutes. Drain on a paper towel-lined plate.
    5. Leave a little amount of oil in the pan. Stir fry the onion with salt until soft, 3-4 minutes. Stir in the sauce and heat through, 1-2 minutes. Pour over the pork pieces or serve on the side.

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