Fried Pork “Chop” Over Rice with Poor Man’s Au Jus

Name: Fried Pork “Chop” Over Rice with Poor Man’s Au Jus (炸排骨饭)
Cuisine: Chinese
Ingredients: 8 boneless pork tenderloin chops, pounded until ¼ inch (6 mm) thick; 3 tablespoons cornstarch; 1 tablespoon dark soy sauce; 1 tablespoon Shaoxing wine; 1 teaspoon ground white pepper; 1 teaspoon garlic powder; ½ teaspoon baking soda; ¼ teaspoon cumin powder; ¼ teaspoon cinnamon powder; 1 cup (240 ml) beef broth; 1 tablespoon oyster sauce; 2 teaspoons soy sauce; 5 cloves; 1 cinnamon stick; 3 star anise; Pinch of salt; ¼ teaspoon sugar; 2 teaspoons MSG; 8 ounces (225 g) baby spinach; 1 cup (240 ml) neutral oil; Steamed white rice, to serve; Chinatown Chili Black Bean Sauce or Worcestershire sauce, to serve (optional); Chinatown Chili Black Bean Sauce or Worcestershire sauce, to serve (optional)

炸排骨饭

Preparation info

Serves
4

Difficulty
Easy

Appears in

House of Nanking

By Kathy Fang and Peter Fang

Published 2025

About

KATHY: My restaurant grandma’s restaurant was so authentically Ningbonese, it became almost a kind of novelty spot. Very few people spoke the Ningbonese dialect or even knew about this area of China and its food, but her super niche dishes drew a handful of loyal customers. She was famous for two things: the weekend stinky tofu and pork chop over rice, which became her number-one seller.

Restaurant Grandma had a special relationshi

Ingredients

Asia
China
Main course

Ingredients

Method