Chef Tatung's Pork Chops Recipe: Wok-Sear Crispness With Five-Spice Glossed Hearts

Chef Tatung's pork chops deliver restaurant-quality results with a perfect balance of crispy wok-seared edges and tender, five-spice-glazed centers. After years of perfecting this technique in my kitchen and at The Smoky Pig, I can confidently say this is the closest you'll get to his signature method at home. The secret lies in a high-heat sear followed by a slow reduction of the marinade into a glossy, aromatic finish.

This recipe begins with a simple marinade of soy sauce, Shaoxing wine, and a blend of five-spice powder that penetrates the meat while tenderizing it.

The real magic happens in the pan—starting with a screaming-hot cast iron to create that coveted wok-sear crispness before finishing with a glossy reduction that locks in moisture and flavor. It's a technique I've refined over hundreds of batches, ensuring every chop is perfectly balanced.

By the time you're done, you'll have pork chops with caramelized edges that shatter at the touch and tender, juicy centers infused with warm spices. The five-spice glaze adds depth and complexity that transforms this into a dish worthy of any special occasion.

What makes this recipe truly special is how it captures Chef Tatung's signature approach while making it accessible for home cooks.

Pair these pork chops with steamed jasmine rice and quick-pickled vegetables for a complete meal that feels both elegant and comforting. The technique is straightforward once you understand the key steps, but the results are anything but basic.

Let's get cooking—this is pork chop perfection you can achieve in your own kitchen.

Ingredients for chef tatung pork chop

Fourteen ingredients to recreate Chef Tatung's legendary wok-seared pork chops with five-spice glaze at home.

The pork chops are non-negotiable—bone-in, center-cut with a 1-inch thickness for perfect searing and tenderness. Whole Foods or your local butcher will have the best cuts; look for good marbling and even thickness. The Shaoxing wine adds depth, but dry sherry works in a pinch if you can't find it. For the five-spice powder, Penzeys Spices carries an authentic blend, but any high-quality Chinese five-spice will do. Toast your sesame oil in the pan first—it adds incredible aroma to the dish. The honey should be wildflower or clover for that floral note that balances the five-spice.

No Shaoxing wine? Dry sherry or even a splash of mirin will work, though the flavor profile shifts slightly. The cornstarch is crucial for that crispy crust—don't skip it. If you're using pre-minced garlic, add an extra clove since jarred garlic loses potency. For the quick-pickled veggies, slice the bell pepper and carrot into thin strips—Trader Joe's has pre-sliced veggies that save time. The rice? Jasmine rice is a must—its floral aroma complements the pork beautifully. And for the oil, avocado oil has the highest smoke point for that wok-sear, but vegetable oil works too if that's what you've got.

Pork chops keep best in the fridge for 2 days if marinated overnight—they're even better the next day. The five-spice marinade can be made 3 days ahead and stored in the fridge. For the rice, cook it just before serving so it stays fluffy. The pickled veggies? They'll keep in the fridge for 5 days, but taste best within 2 days. I always double the marinade and make extra rice—leftovers make fantastic lunch boxes the next day.

Step-by-step instructions for Chef Tatung's pork chops

Here's how to achieve that signature wok-sear crispness with a fragrant five-spice glaze.

Pat the 1.5 lb bone-in pork chops completely dry with paper towels—this is non-negotiable for crispy skin. The drier the surface, the better the crust will form. Place them on a wire rack set over a plate to ensure all sides dry evenly. Season both sides generously with 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp freshly ground black pepper, pressing the seasoning into the meat so it adheres well.

In a shallow bowl, combine 2 tbsp cornstarch with 1.5 tbsp five-spice powder. Lightly dredge each pork chop in this mixture, shaking off any excess. The cornstarch creates that signature crispy coating while the five-spice powder infuses deep aromatic flavor. Let the chops sit at room temperature for 20 minutes before cooking—this ensures even cooking from edge to center.

While the pork rests, prepare the quick-pickled vegetables. Thinly slice the 1 whole red bell pepper and 1 whole carrot into matchsticks. In a small bowl, whisk together 0.5 cup soy sauce, 0.25 cup Shaoxing wine, 1 tbsp honey, and 1 tbsp toasted sesame oil. Add the sliced vegetables and let them marinate for 15 minutes—this brightens their flavor and adds a tangy contrast to the rich pork.

In a small saucepan, combine 6 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tbsp honey. Cook over medium-low heat for 2 minutes until fragrant but not browned. Remove from heat and stir in 1 tbsp toasted sesame oil. This aromatic base will form the foundation of your glaze, balancing the pork's richness with bright, herbal notes.

Heat a wok or heavy skillet over high heat until it's screaming hot—you should see a distinct shimmer in the oil. Add 0.5 cup neutral oil and swirl to coat the pan evenly. Working in batches to avoid crowding, add the prepared pork chops and let them sear undisturbed for 3-4 minutes per side until they develop a deep golden-brown crust. The key here is patience—don't move them until you see that beautiful Maillard reaction happening.

Once the chops are deeply browned, reduce heat to medium-high and carefully pour in the garlic-ginger mixture. Spoon this over the pork, letting it bubble and sizzle for 1 minute to create a glossy, aromatic coating. Transfer the pork to a plate and tent loosely with foil to keep warm.

Return the wok to high heat and add the quick-pickled vegetables, cooking for 1-2 minutes until heated through. Pour in the reserved marinade from the vegetables and let it reduce by half—this concentrates the flavors. Return the pork chops to the wok, spooning the reduced glaze over them generously. Cook for another 1-2 minutes until the pork reaches an internal temperature of 145°F.

Let the pork chops rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Serve with the quick-pickled vegetables spooned alongside, the fragrant rice, and a drizzle of the remaining glaze. The contrast of crispy pork, tender meat, and bright vegetables creates a harmonious balance of textures and flavors that's pure comfort food at its finest.

Serving suggestions for this recipe

Rice Pairings

Steamed jasmine rice is my go-to pairing for these pork chops—its delicate floral aroma complements the five-spice glaze beautifully. Cook 1.5 cups uncooked rice with 2 cups water and a pinch of salt for a fluffy base.

For extra elegance, try Thai-style coconut rice by cooking the rice in 1 cup coconut milk instead of water. 🍚

Quick-Pickled Veggies

The bright acidity of quick-pickled vegetables cuts through the richness of the pork. Slice 1 red bell pepper and 1 carrot into matchsticks, then toss with 0.5 cup soy sauce, 0.25 cup Shaoxing wine, 1 tbsp honey, and 1 tbsp toasted sesame oil.

Let sit for 15 minutes before serving alongside the pork. For a crunchier texture, add 1 tbsp rice vinegar to the mix.

Garnish Ideas

Elevate your plate with fresh cilantro leaves or thinly sliced scallions for a pop of color. A drizzle of extra sesame oil right before serving adds an aromatic finish. For a smoky touch, sprinkle with toasted sesame seeds or crushed peanuts—just 1 tbsp makes all the difference. ✨

Sauce Pairings

Serve with a side of hoisin sauce for dipping—its sweet-savory profile balances the pork's richness. For something lighter, try a cucumber salad with rice vinegar, sesame oil, and a pinch of sugar. A squeeze of lime over the entire plate brightens the dish instantly.

Drink Recommendations

A crisp dry Riesling from Germany cuts through the pork's richness with its bright acidity. For beer lovers, a light lager like Asahi Super Dry keeps the meal refreshing. If you prefer something non-alcoholic, jasmine tea with a splash of lemon complements the flavors beautifully. 🍷

Make-Ahead Serving

Marinate the pork chops overnight for deeper flavor, but finish cooking them fresh. The quick-pickled veggies can be made 1 day ahead and stored in the fridge. Cook the rice just before serving to keep it fluffy.

Reheat the pork chops gently in a skillet with a splash of water to maintain moisture—never microwave them directly. 💡

Frequently asked questions about Chef Tatung's pork chops