CHEF DEMO 厨师有约: Japanese Style Honey Pork Chop (日式蜜汁煎猪扒) – Ideal Wok (松厨IDEAL平底万用锅)

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Presented by Chef Lee Chee Kheong of Dragon Bowl Cantonese Restaurant (龙碗 – 李志强厨师)

Let Chef Lee Chee Kheong show you how to prepare simple yet delicious Japanese Style Honey Pork Chop using Song-Cho’s IDEAL Wok.


Serves 4


  • Pork chop (rib chop) 1kg (sliced)
  • Onion 2 pcs (sliced)

Pork Chop Marinate:

  • Corn flour 100g
  • Egg 2pcs
  • Salt 1tsp
  • Sugar 1tsp
  • Soda flour ½tsp
  • Oil 2 tbsp


 Japanese Honey Sauce:

  • Japanese BBQ sauce 150g
  • Japanese broiled fish sauce 150g
  • Honey 900g
  • Black vinegar 50g
  • LP sauce 100g
  • Water 400g
  • Dark soy sauce a little


  1. Marinate the pork chops and set aside.
  2. Add oil into the IDEAL wok (while the wok is still not heat up).
  3. When the oil is heated, put the pork chops into the wok and pan-fry till 70% done (turn down the heat if the wok is too hot), remove them and set aside.
  4. Add onion slices into the wok and pan-fry till cooked (a bit transparent), plate them.
  5. Add the Japanese Honey Sauce into the wok, mix it and bring it to a boil.
  6. Add the cooked pork chops back into the wok. Mix well till the sauce thickens and becomes lesser.
  7. Lay the pork chops on top of the onions, pour the sauce over them. Ready to serve.

*IDEAL wok is made of multiply stainless steel, does not stick easily (if used correctly) and it is easy to clean.





  • 猪肉眼 1公斤 (切块)
  • 洋葱 2粒 (切细条状)


  • 玉米粉 100克
  • 鸡蛋 两粒
  • 盐 1茶匙
  • 糖 1 茶匙
  • 苏打粉 半茶匙
  • 油 2汤匙


  • 日式BBQ烧肉汁 150克
  • 日式烧鱼汁 150克
  • 蜜糖 900克
  • 浙醋 50克
  • LP汁 100克
  • 水 400克
  • 老抽 (酱油) 少许



  1. 用腌料把猪肉腌制约一个小时备用
  2. 冷锅放少量油 (不锈钢锅做法), 待油热后下猪扒煎至七成熟后, 取出备用
  3. 接下来把洋葱炒香后取出摆盘
  4. 接着放入日式蜜汁酱调料煮滚, 把猪扒放入锅内翻转至酱汁完全渗透猪扒, 酱汁稍微收干之后便可取出
  5. 把猪扒摆放在早前炒好的洋葱上, 淋上酱汁就完成了



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