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Tomato Juice Pork Chop

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Ingredients

Adjust Servings:
1 green onions
1 ginger
2 tomatoes
3 garlic clove
1 pork tenderloin
Seasoning
1 tablespoon cooking wine
1 tablespoon light soy sauce
2 teaspoons sugar
2 teaspoons white pepper powder
2 tablespoons oil
2 tablespoons ketchup
1 teaspoon salt

Nutritional information

1844
Calories
266g
Protein
65g
Fat
34g
Carbs

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Tomato Juice Pork Chop

Features:
  • Stir frying
Cuisine:

This tomato juice pork chop is sweet and sour. It uses natural seasoning, such as tomatoes, to add the main taste. To make the mouthfeel better, we use the traditional Chinese marinate method to make the pork taste deeper.

  • 55 minutes
  • Serves 2
  • Easy

Ingredients

  • Seasoning

Directions

Steps

1
Done
5 minutes

Wash and clean green onion. Cut into small pieces. Peel ginger and cut into slices. Set aside.

2
Done
5 minutes

Cut tomatoes into small pieces. Peel garlic cloves and then mince into pieces. Set aside.

3
Done
15 minutes

Put minced garlic into water for 10 minutes. Use a spoon to press until garlic juice comes out.

4
Done
5 minutes

Add cooking wine, light soy sauce, ginger slices, 1 teaspoon sugar, 1 teaspoon white pepper powder to make it into sauce.

5
Done
5 minutes

Wash and clean pork tenderloin. Cut into 1cm thick pieces. Use a kitchen knife to pat the meat until soft. Put into the sauce for marinating.

6
Done
5 minutes

Add 2 tablespoons of oil. Preheat the oil until hot. Switch to small heat to fry pork tenderloin until golden brown on both sides. Remove from heat, set aside.

7
Done
5 minutes

Use another pot, add 1 tablespoon of oil and try chopped green onions. Add tomatoes and fry until juice comes out.

8
Done
5 minutes

Add ketchup, salt, white pepper powder, and sugar for seasoning. Stir fry until mix well to make it as the tomato sauce.

9
Done
5 minutes

Top tomato sauce on the pork chop. Sprinkle with green onions. Serve.

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Kitty

Senior editor of MyChineseRecipe. I have over 3 years of experience creating food and cooking content for both web and print.

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