Porkchup (Stir-fried pork with ketchup)

Porkchup（ポークチャップ）

What kind of dish is Porkchup??

🍽️ Japanese-Style “Porkchup” (Stir-fried pork with ketchup)

The dish known in Japan as Porkchup is a popular home-style dish made from stir-fried of pork seasoned primarily with a tangy, savory sauce of ketchup and Worcestershire sauce. This sweet and sour flavor profile is a favorite across all ages.

🥢 Why You’ll Love It

Perfect Pairing: It’s an excellent match for rice, bread, or even pasta, making it suitable for any occasion—from a quick lunch to a family dinner or a party dish.

Remarks: Please note that this Japanese dish is different from the thick, bone-in pork steak commonly referred to as “pork chops” in the United States and other Western countries.

🥩 Guide to Choosing Your Pork

Japanese supermarkets sell pork cut into various sizes.
Porkchups served in restaurants are often made from thick cuts of meat like steak, giving them a luxurious and elegant appearance.
At home, it is common to use pork loin or pork thigh sliced ​​2mm thick and about 10cm to 15cm in size.
My recipe uses komagire or kiriotoshi (pork shoulder is recommended), which are cheaper and easier to make.

	Description	Primary Use in Japanese Cuisine
Shogayaki-yō (For Ginger Pork)	It is made by slicing pork loin or thigh meat evenly into 2mm thick pieces, approximately 10cm to 15cm in size, and is characterized by its high quality, lean and tender meat.	Often sold as the cut for “Shogayaki” (Ginger Pork), one of Japan’s most famous pork dishes.
Komagire	Irregularly shaped, small pieces leftover from slicing cuts like leg, shoulder, belly, etc. The most common and budget-friendly pork for Japanese home cooking due to its balanced fat content and affordability. (Komagire contains a mixture of different parts of pork.)	Used widely in stir-fries (itame), stews, and as an ingredient in miso soup.
Kiriotoshi	Similar to Komagire scraps, but generally larger and often comes from a single cut (not mixed parts).	Ideal for stir-fries and simmered dishes where slightly larger, more uniform pieces are desired.
Tonkatsu-yō (For Cutlets)	Thick, block-like cuts (1–2 cm thick, approx. 100g) of loin or fillet. Provides a richer, more substantial texture.	Used for Tonkatsu (Japanese deep-fried pork cutlet). Tip: Score the fat/muscle membrane and use a meat mallet before cooking to prevent curling and ensure tenderness.

📊NUTRITION FACTS : Porkchup (Stir-fried pork with ketchup)

Component	Value
Calories	250 kcal
Protein	15 g
Fat	16.6 g
Carbohydrates (Carb)	11.6 g
Salt Equivalent	1.9 g

📝INGREDIENTS : Porkchup (Stir-fried pork with ketchup) (5SERVINGS)

Ingredient	Amount
Onion	300 g
Pork Shoulder Loin “Kiriotoshi”	450 g
Salt	3 g
Wheat Flour (Cooking Flour)	9 g
Oil	4 g
Worcester sauce	25g
Ketchup	100g
Soy sauce	5g
Sugar	2g
Pepper	moderate amount

💡Side note

💡This recipe does not use alcohol or other liquids (e.g., sake or mirin) to achieve the vibrant red color of the ketchup.

🍳How to make Porkchup (Stir-fried pork with ketchup)

Prepare the Onion (Pre-Cooking)

1. Slice the onion into 5mm slices.
2. Place the sliced ​​onions in a heat-resistant container and cover loosely with plastic wrap.
3. Heat in the microwave for 3 minutes to pre-cook and soften the onion.

Cook the Pork

1. Coat the pork shoulder (kiriotoshi) with salt and flour. Coating the meat with flour helps to seal in the juices and makes it tender.
2. Heat oil in a frying-pan and lay the pork as flat as possible.
3. Once it changes color, flip it over.

Combine and Reduce

1. Add the microwaved onions to the frying-pan.
2. Stir-fry the mixture over heat until most of the excess moisture/water from the onions has evaporated.

Season

1. Add the remaining sauce ingredients: Worcestershire sauce, ketchup, soy sauce, sugar, and pepper.
2. Stir-fry until the sauce coats the pork and onions evenly, thickening into a beautiful glaze.

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