Pong Pong Pork Chops Food

GRANDMA'S TEPONG PORK

Grandma's Tepong Pork image

Provided by Molly Yeh

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/4 cup vegetable oil
One 9- to 10-pound whole pork shoulder, skin-on, bone-in
2 medium onions (291 grams, 10.3 ounces), quartered
4 cloves garlic (26 grams, .9 ounces), smashed
2-inch piece peeled ginger (40 grams, 1.4 ounces), minced (about 3 tablespoons)
10 cloves
6 whole star anise pods
3 tablespoons dark brown sugar
1 cup dark soy sauce
1 cup sherry vinegar or sherry cooking wine
6 large eggs

Steps:

Preheat the oven to 325 degrees F.
Heat the oil in a large ovenproof pot over medium heat until shimmering. Sear the pork skin-side down until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onion, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot skin-side down and cover with water (about 10 cups). Bring the mixture to a boil over medium-high heat. Cover and transfer the pot to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
Meanwhile, place the eggs in a medium pot and cover by 2 inches with cold water. Bring the water to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 to 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and reduce by half or until thickened, about 30 minutes (you should have 4 cups of liquid left). Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs on the side.

PORK CHOPS

Pork Chops image

This recipe is from "Our School Cookbook", a cookbook compiled by elementary students in a school from Truro, Nova Scotia. I like recipes that are easy, flavorful and look appealing when being served. All in all, a great pork chop recipe.

Provided by Nova Scotia Cook

Categories Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 pork chops, trimmed of fat
1 cup chopped onion
1/2 cup ketchup
1/4 cup packed brown sugar
3 tablespoons white vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat oven to 350 degrees.
Brown pork chops in frying pan and then transfer to a roasting pan.
Scatter onion over pork chops.
Mix remaining 6 ingredients together and pour over pork chops and onion.
Cover.
Bake for about 1 hour until meat is tender.

Nutrition Facts : Calories 406.7, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 697.6, Carbohydrate 16.8, Fiber 0.6, Sugar 14.7, Protein 42.2

PONG PONG PORK CHOPS

Pong Pong Pork Chops image

This recipe is from the www.sparkrecipes.com website and is listed as very spicy! "Submitted by ONCEMORE2006 - Pork chops in a peanut sauce."

Provided by senseicheryl

Categories One Dish Meal

Time 30m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 pork loin chops
1 medium onion, sliced thin
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons hot mustard
2 teaspoons Splenda granular
2 teaspoons sesame oil
2 tablespoons Tabasco sauce
4 tablespoons peanut butter
1/2 cup water
1 teaspoon powdered ginger

Steps:

In a non-stick skillet, saute' onion and garlic with a small amount of water until onion is translucent and set aside.
Trim all fat from chops and make small cuts through any membrane on the outside to prevent chops from curling.
Brown pork chops on both sides and then return onions and garlic to pan.
Mix the rest of the ingredients to make a sauce, thin with more water if needed.
Add to pan, chops, onions and garlic and heat through.
Serve with rice.
NOTE: Chicken breasts can be used instead of pork.

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