Wednesday, March 3, 2010

Chinese-Style Fried Pork Chops

Large family-size assorted pork loin chops is on-sale at my local super market this week so I picked up a pack the other day. Instead of cooking it my usual way - Deep Fried Pork Cutlets - Tonkatsu - I decided to look for new recipes.

I combined two recipes I found online (Christine Recipe's Pan-fried Pork Chops with Spicy Salt and Recipezaar's Chinese Style Fried Pork Chops) and came up with my own version.

Overall, I thought the dish was just so-so (although hubs enjoyed it a lot more than me). I do know what I need to do to improve next time, though - tenderize the meat more and use center-cut pork loins. The nice five-spice spicy flavor was there, but it was a bit dry and hard to eat with all the bones. My favorite part of the dish was the sauteed spring onion and chili. It made the dish not only more tasty, but aesthetically appealing! Will definitely try again.

Chinese-Style Fried Pork Chops:

- 4 pork chops or pork tenderloins
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 2 tsp sugar
- 1 tsp salt
- 1 dash pepper or five-spice powder
- 1 tbsp minced garlic
- 1 egg
- 6 tbsp cornstarch
- oil (for frying)
- 1 red chili, chopped
- 1 spring onion, chopped

1. Tenderize pork with a meat mallet.
2. Mix together all ingredients except cornstarch, oil, red chili, and spring onion
in a large bowl. Allow to marinate for 30 minutes.
3. Just before frying, coat the pork with cornstarch.
4. Heat enough oil in a large skillet to cover bottom. Place pork chops in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.
5. Push pork chops to the edges of skillet. Add spring onion and chili. Saute until aromatic.
6. Dish out and garnish with the spring onions and chili mixture.

5 comments:

  1. Even if the Chef is "critical" it sure looks yummy to me!

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  2. Yet another reason why Anna will have a lard of a Papa. Thanks Mama.

    ReplyDelete