110g Chinese ham
750g boneless pork chop
6 tbsp flower honey
3 tsp corn flour

1. Alisin ang balat ng hamon at hiwain. Buhusan ng 2 kutsarang pulot - pukyutan ang hamon at pasingawan ng 10 minuto. Inihahanda ang hamon sa ganitong paraan para maging mabango at hindi maalat. Hiwain ang karne sa malalaking piraso, hugasang mabuti at saka ibabad sa arina ng 15 minuto upang maging malambot.
2. Ipainit ang palayok at lagyan ng mantika. Igisa ang karne ng baliktaran. Hayaang maluto at saka pahinaan ang apoy.
3. Ilagay ang nahiwang hamon at igisa. Gumawa ng sarsa sa pamamagitan ng toyo (light and dark) at ang natitirang pulot - pukyutan. Ibuhos sa ibabaw ng karne. Kapag nalutong mabuti ang karne, hanguin at ihain.

1. Remove the skin of the ham and then slice it. Pour 2 Tbsp of honey on the ham and steam for about 10 minutes, ham prepared in this way would be very fragrant and not as salty. Cut the pork into thick slices, wash thoroughly, then marinate it with corn flour for 15 minutes to make the meat more tender.
2. Heat the wok and add some oil to shallow-fry the pork, when one side is done, flip it over and cook the other side. When it is done, turn the heat down.
3. Put in the ham slices and lightly shallow-fry them. Make a sauce with the light and the dark soy sauce and the remaining honey, then pour it on top of the meat. When the meat is thoroughly fried, dish up and serve.