Chef Kok Phang Chow Sunday Roast Pork Chops
Lee Kum Kee

Chef Kok Phang Chow Sunday Roast Pork Chops

Serves 4
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Originally from Malaysia, Chef Kok Phang Chow is now the Head Chef of Duck and Rice in London, which has been nominated as a Best Restaurant in Golden Chopstick Awards in England (2019). In his 30 years cooking experience, he was the head chef in Michelin Starred Chinese restaurants and 5-stars hotels in both London and Malaysia.


4 pcs pork chop (about 850g)
1.5kg potato, peeled
3 Tbsp vegetable oil


2 cloves garlic, crushed
½ tsp corn flour
5 Tbsp honey


Salad & Dressing (optional):
1 head baby gem lettuce , broken up
1 handful baby plum tomato, halved
½ red onion, thinly sliced
1 tsp   Lee Kum Kee Chiu Chow Chilli Oil (optional)
1 Tbsp Olive Oil


1 Coat pork chops in the marinade and chill in fridge for at least 1 hour.
2 Preheat the oven at 200°C . or 180°C fan oven.
3 Peel and cut potatoes into 1/6 or ¼ wedges then place them in a pot completely submerged in salted cold water.
4 Bring pot to boil. Parboil potatoes for 5 minutes. Drain the wedges. Drizzle vegetable oil on potatoes and mix well. Place wedges on a baking tray.
5 Place tray in bottom level in the oven and roast for 20 minutes.
6 After 20 minutes, raise the oven temperature to 220°C or 200°C fan oven.
7 Place the marinated pork chops on a wire rack over baking tray. Set aside.
8 Roast in the middle level of the oven for 16 minutes. Remove pork chops from oven and leave to rest for 5 mins.
9 Place remaining marinade, into a pot and reduce over medium heat until thickens. Pour the sauce on the pork chops.
10 Serve the roasted potatoes and salad on the side.
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