Quick Japanese Porkchup (Ketchup Stir-fried Pork) with Savory Onion

The Ultimate Japanese Porkchup (Tender Pork & Onion Stir-Fry)

“Forget thick, chewy pork steaks!” This Japanese-style Porkchup is a beloved home-style comfort dish made with tender pork shoulder and a tangy, sweet-savory ketchup glaze. Quick, budget-friendly, and incredibly delicious! ヽ(´▽｀)/

Are you curious about the Japanese version of “Porkchup”? Please note that this dish is completely different from the thick, bone-in pork chops common in Western countries. Instead, it’s a quick-and-easy stir-fry featuring thinly sliced pork and sweet onions coated in an addictive Worcestershire and ketchup sauce.

Why You’ll Love It

• The Ultimate Family-Friendly Hack: While classic pork chops require thick, heavy cuts that can easily dry out, this recipe uses pork shoulder slices (kiriotoshi). It cooks in minutes, retains a wonderful meaty texture, and is super easy for kids to eat without struggling with a knife!
• Perfect Pairing: It’s an excellent match for rice, bread, or even pasta, making it suitable for anything from a quick lunch to a cozy family dinner.

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 Cut Equivalents)

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.

Shogayaki-yō (For Ginger Pork)

• Description & Use: Sliced evenly into 2mm thick pieces (approx. 10cm to 15cm in size) with high quality, lean, and tender meat.
• Common Dish: Often sold specifically for “Shogayaki” (Ginger Pork), one of Japan’s most famous pork dishes.

👉 Check out this [Ginger grilled pork loved by everyone]!

Komagire (Scraps)

• Description & Use: Irregularly shaped, small pieces leftover from slicing cuts like leg, shoulder, and belly (contains a mixture of different parts). It is the most common and budget-friendly option with a balanced fat content.
• Common Dish: Used widely in stir-fries (itame), stews, and as an ingredient in miso soup.

Kiriotoshi (Sliced Scraps)

• Description & Use: Similar to Komagire scraps, but generally larger and often comes from a single cut rather than mixed parts.
• Common Dish: Ideal for stir-fries and simmered dishes where slightly larger, more uniform pieces are desired. ( This is what we use in this recipe!)

Tonkatsu-yō (For Cutlets)

• Description & Use: Thick, block-like cuts (1–2 cm thick, approx. 100g) of loin or fillet that provide a richer, more substantial texture.
• Common Dish: Used for Tonkatsu (Japanese deep-fried pork cutlets).
• Chef’s Tip: Score the fat/muscle membrane and use a meat mallet before cooking to prevent curling and ensure tenderness.

NUTRITION FACTS : Porkchup (Per Serving – Serves 5)

• Calories: 250 kcal
• Protein: 15 g
• Fat: 16.6 g
• Carbohydrates: 11.6 g
• Salt Equivalent: 1.9 g

INGREDIENTS : Japanese Porkchup (Serves 5)

Meat

• Onion: 300 g
• Pork Shoulder Loin (“Kiriotoshi” / Slices): 450 g
• Salt: 3 g
• Wheat Flour (Cooking Flour): 9 g (Tip: Cooking flour is anti-clumping, making it super easy to use without getting sticky!)
• Oil: 4 g

The Sauce:

• Worcestershire sauce: 25 g (Note: Overseas Worcestershire sauce can taste different from Japan’s. I recommend using [Kagome’s Worcestershire sauce] if available!)
• Ketchup: 100 g (Tip: We don’t use alcohol like sake or mirin here, so the ketchup maintains its vibrant, appetizing red color!)
• Soy sauce: 5 g
• Sugar: 2 g
• Pepper: A moderate amount

How to Make Japanese Porkchup

1. Pre-cook the Onion: Slice the onion into 5mm strips. Place them in a heat-resistant container, cover loosely with plastic wrap, and microwave for 3 minutes to soften.
2. Coat the Pork: Lightly season the pork shoulder slices with salt, then coat them with flour. ( This locks in the juices and keeps the meat wonderfully tender while creating a nice glaze later!)
3. Cook the Pork: Heat oil in a frying pan and lay the pork slices out as flat as possible. Once the bottom changes color, flip them over.
4. Combine: Add the microwaved onions to the frying pan. Stir-fry over heat until most of the excess moisture from the onions has evaporated.
5. Season & Glaze: Pour in the sauce ingredients (Worcestershire sauce, ketchup, soy sauce, sugar, and pepper). Stir-fry until the sauce coats the pork and onions evenly, thickening into a gorgeous, glossy glaze.

Read the Japanese version of this article here! [日本の家庭料理「ポークチャップ」とは？豚の切り落としで美味しく作るコツ]　　　

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