Hua Jie’s Pork Chop Sauce

I ate this growing up, and I can eat this everyday with pork chop or chicken chop and I’ll be happy. So happy.

Hua Jie was here for 3 weeks. She made this sweet and sour sauce twice at my request, yet every time, I was busy at work and couldn’t watch how she made it.

I called her last weekend and asked again for the recipe. The secret is that the onions have to be finely chopped. As always, she has no exact measurements. The ‘ah gah ah gah’ guideline is to use 2 Tbsp ketchup to 1 Tbsp oyster sauce + 1 cup water. There is no need to add thickening as the chopped onions will thicken the sauce.

I tried it this weekend. Very satisfied.


  • 1 large yellow onion, finely chopped
  • 4 medium potatoes, skinned and sliced 1/4″ thick (I used a mix of purple, red, and yellow potatoes)
  • 2 tomatoes, cut into 8 wedges each (I used one green tomato and one roma tomato)
  • 2 heaping table spoon ketchup
  • 1 heaping table spoon oyster sauce
  • 1 apple, peeled and cored, cut into 1/4″ slices
  • 1 cup water
  • 1 tsp sugar
  • 3 Tbsp canola oil for frying potatoes
  • 2 Tbsp canola oil for frying the onions


  1. Heat 3 Tbsp oil in wok and fry the sliced potatoes until cooked. Remove and set aside.
  2. Heat another 2 Tbsp oil in wok over medium high heat and stir fry the chopped onions until softened and translucent.
  3. Add the potatoes, tomatoes and apple slices, stir fry for a minute.
  4. Add the ketchup, oyster sauce, water, and sugar and bring to a boil.
  5. Do your taste test, add more ketchup, oyster sauce, or sugar to suit your taste.
  6. Serve them over pork chop/chicken chop. I like to eat mine with plain jasmine rice. So delicious.


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