Packed Lunch #15: Nam Yee Grilled Pork Chops

White meats tend to make me a bit anxious. Steaks sometimes give me the jitters too. That said, I love eating them… just that the very very careful and quick cooking time gets me all nervous because overcooked dry meat is as palatable as the bark of a tree. And I do not intend on serving my husband anything remotely similar to sandpaper or tree bark.

However I appreciate how that particular “vice” makes life easier for so many people. I mean, the obvious pro is the short cooking time in addition to low in fat, flavour absorbent.. And I realize that if you do it properly, white meat can be really juicy and gorgeous! With some experimentation, I’ve found a pretty easy way of preparing it. More particularly Pork Loin Chops.

I found that overnight marination really helps the flavours to soak deep in as well as keep the chops really tender and juicy. For this recipe, I used Pork Loin Chops, Nam Yee (Red Fermented Beancurd) and its fermenting liquid, Soy Sauce & Pepper. Yes, only 5 measly ingredients. 6 if you add time into the list.
Nam Yee Grilled Pork Chops 1

Name Yee is one of those really funky smelling ingredients that look weird and gross on its own but after cooking, it transforms itself and ingredients around it into something else. You’d be left wondering what’s that extra something in this? I’ve used it twice before and will link the 2 recipes at the bottom.
Nam Yee Grilled Pork Chops 2

See how the chops have taken in the colour of its marinade? It’s a good thing.
Nam Yee Grilled Pork Chops 3

In a very hot grill pan, these lovely chops get their time on both sides.
Nam Yee Grilled Pork Chops 4

With excellent grill marks, if I may add. 😛
Nam Yee Grilled Pork Chops 5

Now, this is crucial. These chops need to have a power nap IMMEDIATELY after getting off the grill.
Nam Yee Grilled Pork Chops 6

Rest away, my darling chops.
Nam Yee Grilled Pork Chops 7

See how the juices seep out and the meat glisten?
Nam Yee Grilled Pork Chops 8

That nap time keeps the juices inside while maintaining tenderness. 
Nam Yee Grilled Pork Chops 9

And we had half of the sliced chops for lunch! 
Nam Yee Grilled Pork Chops 10

Leftovers for dinner, zinga!!


“Known unto God are all His works from the beginning of the world.” (Acts 15:18)

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Packed Lunch #15: Nam Yee Grilled Pork Chops
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 4-5
  • 3 Pork Loin Chops
  • 1 cube Nam Yee (Red Fermented Bean Curd)
  • 1 tbsp Fermenting Liquid from Nam Yee jar
  • 1 tbsp Soy Sauce
  • ¼ tsp ground Black Pepper
  1. Mash up nam yee in the fermenting liquid and stir into soy sauce & black pepper.
  2. Rub over loin chops and leave to marinade for at least 4 hours in the fridge.
  3. When ready to cook, heat up a grill pan until very hot.
  4. If marinade became watery (the meat will release moisture), try to let the excess drip off before placing chops onto the hot pan.
  5. Grill for 2 mins per side, turning them 90 degrees halfway through for grill marks if desired.
  6. Immediately remove chops onto a place & cover loosely with foil. Leave to rest for 10 minutes.
  7. Slice chops thinly and serve with rice!


  1. Nam yee? I’ll look for it. GREG

  2. Awesome!!! I’ve been looking for a recipe like this and found exactly what i was looking for! cheers!

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