Nat Udwela's Chillichops

Sauce Lah is such versatile hot sauce, but this founder Nat's favorite way to incorporate it into a delicious meal. Nat says: "It’s a friend/family recipe that’s been passed through generations. It was originally my mom’s best friend’s mom’s recipe! I still eat chillichops the way I did as a kid – I cut the pork chop up with scissors, then mix it all together with white rice. Just try it – you’ll understand!"

Nat Udwela's Chillichops

Serves 1
Ingredients:

• 1 pork chop
• 1 Tbsp Sauce Lah
• 1 yellow onion, sliced
• 1 lime
• 1 Tbsp soy sauce
• Canola oil

Cooking Instructions:

1. Marinate the pork chop with Sauce Lah, ideally for at least 1 hour.
2. Add oil to a frying pan, enough to cover half the height of the pork chop.
3. Fry pork chop in oil for about 5 minutes on each side, then remove from pan.
4. Remove all but 2 tbsp of oil, then fry onions until cooked but still crunchy. Then add soy sauce & lime juice.
5. Pour onions over the pork chop and serve with white rice!

📸 Photo courtesy of Nat Udwela