Ttukdak Hyung's Barbecue Pork Chop

Name: Ttukdak Hyung's Barbecue Pork Chop
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pork neck 300g; Salt (seasoned) to taste; Pepper to taste; Flour 1-2 tbsp; Cooking oil generously; Minced garlic 1 tbsp; Tomato ketchup 3 tbsp; Steak sauce 2 tbsp; Soy sauce 1 tbsp; Vinegar 1/3 tbsp; Bell pepper 1/2

A Korean-style stir-fried pork dish, barbecue pork chop, made by grilling pork neck with scored cuts and a flour coating, then simmering it in a sweet and sour sauce of tomato ketchup and steak sauce.

20 min Difficulty Easy Meat & mains

Main ingredients

Pork Flour Tomato ketchup Steak sauce Soy sauce Bell pepper

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Pork Flour Tomato ketchup Steak sauce Soy sauce Bell pepper

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Recipe

Score the pork neck on both sides in a crosshatch or diagonal pattern.
Cut the scored pork neck into bite-sized pieces and season with salt and pepper.
Lightly sprinkle flour over the meat and toss to coat evenly, ensuring the seasoning adheres well.
Heat a pan with plenty of cooking oil and add the pork neck. Sear over high heat until golden brown on the outside.
Once the surface of the meat turns brown, remove it to a plate temporarily to prevent the juices from escaping.
In the same pan used for searing the meat, combine minced garlic, tomato ketchup, steak sauce, soy sauce, vinegar, and pepper to make the sauce.
Once the sauce begins to bubble, add the bite-sized diced bell pepper and the seared pork neck.
Continue to cook, stirring well, until the sauce is fully absorbed by the meat and vegetables.
Serve the pork chop on a plate, optionally garnished with mashed potatoes and cabbage salad on the side.

Score pork neck, cut into bite-sized pieces, and toss with salt, pepper, and flour.
Sear the outside of the meat in an oiled pan, set aside, then boil ketchup and steak sauce in the same pan.
Once the sauce boils, add the meat and bell pepper, and stir-fry until the sauce thickens.

Cooking tips

Scoring the meat not only tenderizes it but also allows the sauce to penetrate deeply into the thick pork neck.
Coating the meat with flour before searing creates a barrier on the surface, preserving juices and allowing the sauce to thicken and cling beautifully.
A touch of vinegar helps to cut through the raw taste of ketchup and enhances the sauce's bright, savory flavor.

Recommended for

Those who want a sweet and sour, sophisticated meat dish instead of spicy stir-fried pork.
Those who want to enjoy a family restaurant-style pork chop steak at home affordably.
Those considering a sweet and savory side dish for kids or a home party menu.

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Ttukdak Hyung's Barbecue Pork Chop

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