Remarkably short time is required to marinate the pork strips in your favorite soya sauce and the result is a tasty melt in the mouth tender dish. I used red onions soaked in ice water that was left over from making the salad, but it would be also great with green onions or with steamed broccoli florets. Cut the pork across the grain into paper thin strips and marinate them for 15 minutes. Great with rice or Chinese noodles!    

Soy Sauce Marinated Pork Strips

2 partially frozen boneless pork chops

2 Tbsp soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 cloves garlic

3-4 thin slices of red onion
OR 4 green onions
OR broccoli florets for four servings
3 Tbsp oil

  • Trim the fat from the pork chops.
  • With your sharpest knife slice the chops paper thin across the grain.
  • Slice the garlic very thin.
  • Prepare the sauce next.
  • In a bowl combine the soy sauce, sugar and the corn starch.
  • Add the garlic slices and the pork strips.
  • Give it a good stir and let the strips marinate for 15 minutes.
  • Meanwhile cut paper thin slices of red onion. Separate into rings and place them in ice water for 10 minutes.
  • After 10 minutes drain the onion rings and place them on paper towels to dry.
  • If using green onions, simply slice into the green part and set them aside.
  • Or steam the broccoli florets and set them aside.
  • Place a non stick fry pan on medium heat.
  • When the pan is heated through add the oil and then the pork strips.
  • Sauté the pork strips for five minutes stirring.
  • Add the red onions to the pan and give it a stir and remove from the heat.
  • Transfer the strips with the onions to a heated serving bowl and serve.
  • If green onions or freshly steamed broccoli florets are used, don’t stir them into the strips; Simply add them to the serving bowl.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!