Honey Soy Ginger Pork Chop

Known as the Wagyu of pork, Iberico pork has beautiful marbling and it’s really flavourful and tender. We combined it with a sauce which is simple to make yet packs a punch at the same time!

The classic combination of ginger, soy sauce and honey always works like a charm~ Pairing it with slightly bitter-tasting wild rocket really helps to balance out the rich and flavourful sauce.

The best part of this recipe is, you just need 20 minutes to whip it up. Perfect for a last minute party!

Take note to always rest the meat to room temperature before cooking it. This is because the sudden change in temperature may cause the meat tissues to contract, resulting in a tough texture.

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  • Servings: 1

  • Time: 20 min

  • Skill: Easy


  1. 250g Iberico pork chop (shoulder)

  2. Salt and black pepper

  3. 2 tbsp olive oil

  4. 1 cup wild rocket

  5. sauce:

  6. 1 tbsp grated ginger

  7. 1 tbsp light soy sauce (low sodium)

  8. 1 tbsp oyster sauce

  9. 2 tbsp honey

  10. 2 tbsp water


  1. Rest 250g Iberico pork chop to room temperature

  2. Season with salt and black pepper on both sides

  3. Heat 2 tbps olive oil in hot pan

  4. Add Iberico pork chop to pan

  5. Pan fry 4 minutes on each side (adjust to preference of doneness)

  6. Rest pork chop for 10 mins

  7. In a bowl mix 1 tbsp grated ginger,

  8. 1 tbsp light soy sauce (low sodium),

  9. 1 tbsp oyster sauce,

  10. 2 tbsp honey,

  11. And 2 tbsp water

  12. Add sauce to pan

  13. Bring to boil

  14. Add pork chop to sauce and cook for 30 seconds

  15. Remove pork chop and slice

  16. Add 1 cup wild rocket to plate

  17. Serve pork chop with wild rocket

  18. Drizzle with sauce