Golden Savory Pan Fried Pork

Are you searching for a new go-to pork recipe that’s packed with flavor but astonishingly easy to prepare? Look no further. This Golden Savory Pan-Fried Pork is a dish that seems complex in taste but is simple in execution, making it a perfect star for a weeknight dinner or a casual weekend meal. The entire process takes about an hour, but most of that is hands-off marinating time, letting the magic happen all on its own. Using the classic technique of pan-frying, we’ll transform a humble cut of pork into something truly special. The result is a platter of incredibly tender, juicy pork slices with a beautiful golden-brown crust, bursting with a deep, savory umami flavor that is absolutely addictive. It’s a foolproof recipe designed to impress without the stress.

To get started, you’ll need a handful of ingredients that create a symphony of flavor. The key here is the marinade, which infuses the pork with its signature taste. Don’t be intimidated if one or two items are new to you; they are worth seeking out and I’ll provide easy-to-find alternatives.

For the Pork:

• Pork Collar: About 1 lb (or 450g), cut into 1/2-inch thick steaks. Pork collar, also known as pork neck or coppa, is beautifully marbled with fat, which makes it incredibly tender and flavorful. If you can’t find it, pork shoulder (Boston butt) is an excellent substitute. Boneless, thick-cut pork chops can also work, though they will be a bit leaner.
• Sweet Potato Starch: 1/4 cup. This is the secret to the light, crispy coating. It’s available in most Asian markets. In a pinch, you can use cornstarch or potato starch, but sweet potato starch provides a uniquely satisfying texture.

For the Marinade:

• Light Soy Sauce: 2 tablespoons. This provides the primary savory, salty flavor.
• Dark Soy Sauce: 1 teaspoon. This is mainly for color, giving the pork a rich, deep mahogany hue, and adding a subtle hint of molasses-like sweetness. If you don’t have it, you can omit it or mix a drop of molasses into your regular soy sauce.
• Oyster Sauce: 1 tablespoon. This adds a complex, savory-sweet umami depth that is hard to replicate. It’s widely available in the international aisle of most supermarkets.
• Shacha Powder: 1 tablespoon. This is the star ingredient! Also known as “Sha Cha” or Chinese satay sauce/powder, it’s a brilliant savory condiment made from a blend of brill fish, dried shrimp, shallots, garlic, and spices. It has a complex, savory, and slightly seafood-like umami flavor, but it is not “fishy.” Look for it in Asian grocery stores in either powder or paste form. If you absolutely can’t find it, a good quality peanut-based satay sauce/paste can be a decent substitute for a similar flavor profile.
• Peanut Oil: 1 tablespoon for the marinade, plus 2-3 tablespoons for frying. Peanut oil adds a lovely nutty aroma, but any neutral oil with a high smoke point, like vegetable, canola, or grapeseed oil, will work perfectly.

Now for the fun part! This process is simple and rewarding. Just follow these steps, and you’ll have a perfect plate of pork in no time.

1. Begin with your pork collar. After rinsing, make sure to pat it completely dry with paper towels. This is a crucial step to ensure the marinade adheres well and the pork sears beautifully instead of steaming.
2. In a medium bowl, combine the marinade ingredients: the light soy sauce, dark soy sauce, oyster sauce, and the shacha powder. Mix them together until well combined.
3. Add the dry pork steaks to the bowl and use your hands to massage the marinade into every nook and cranny of the meat. Once the pork is thoroughly coated, pour in the 1 tablespoon of peanut oil and mix again. The oil helps to seal in the marinade and moisture. Cover the bowl and let the pork marinate in the refrigerator for at least 1 hour for the best flavor. If you’re short on time, 30 minutes will still be delicious.
4. When you’re ready to cook, remove the pork from the fridge. Sprinkle the sweet potato starch over the marinated meat and toss everything together until each piece has a light, even coating. Don’t overdo it; you just want a thin layer.
5. Place a large skillet or frying pan over medium-low heat and add enough peanut oil to generously coat the bottom. Allow the oil to get hot but not smoking. Gently place the pork pieces in the pan, being careful not to overcrowd it. Cook in batches if necessary.
6. Pan-fry the pork gently over medium-low heat. This slow-and-steady approach is key, as it allows the pork to cook through and become tender without burning the sugars in the marinade. Cook for about 4-6 minutes on the first side, or until it’s a deep golden brown. Flip the pieces and cook for another 4-6 minutes on the other side until cooked through and beautifully browned on both sides.
7. Once cooked, transfer the pork to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is succulent. After resting, slice the pork against the grain into strips.

The moment you taste this dish, you’ll understand why it’s a keeper. The exterior has a subtle, light crispiness from the starch, giving way to an unbelievably tender and juicy interior that almost melts in your mouth. The flavor is a masterful balance of savory notes from the soy and oyster sauces, with that unique, complex umami kick from the shacha seasoning rounding everything out. It’s a flavor that is both comforting and excitingly different. Serve it warm with a side of steamed rice and some blanched bok choy for a complete, satisfying meal. This recipe is a fantastic introduction to the wonders of shacha flavor and is so rewarding for such little effort. I truly hope you give it a try—it might just become a new favorite in your kitchen. Please share your results or any questions in the comments below!