Friday, May 15, 2015

SUPREME PORK CHOP

One easy yet tasty pork chop recipe which my niece commented 'this is really good'.  
Honestly, I had the same opinion after biting at it but waited for the others to comment.  I do concur with my niece's comment as I wanted to eat another piece after the first.
I suggest to marinate the meat much longer, best overnight in the fridge for the meat to absorb the flavours well.  Instead of pork chops, I used pork tenderlion.  I pan fried the meat slices instead of deep fried.  Whichever way, the option is yours.  Do increase the sauce ingredients if you prefer more gravy.

Verdict - tender, soft, juicy and tasty fried pork slices that goes well with fragrant sauce.  This dish is good with rice or fried potato wedges and salad or  freshly cut vegetables [zuchini and tomatoes].
Recipe Source - adapted from Hawker's Flair Simplified
Ingredients
600 gm pork chops 
200 gm cornflour for coating before frying
Marinade
1 tbsp oyster sauce
1 tsp each sugar, salt and sesame seed oil
2 tbsp plain flour
1 tbsp custard powder
1 tsp bicarbonate soda [I omit]
200 ml water
Sauce Ingredients [combine]
1 tsp curry powder
1/2 tsp salt
1/2 tbsp sugar
1 tsp light soy sauce
2 tbsp tomato sauce
1 tbsp chilli sauce
1 tsp Worcester sauce
6 tbsp water
  1. Cut pork chops or tenderlion into 1 cm thick pieces and lightly pound with a meat pounder to tenderise the meat.
  2. Add marinade, mix well and season for at least 30 minutes [or overnight].
  3. Coat pork chops with cornflour before frying.
  4. Deep fry or pan fry pork chops until brown or cooked through.  Dish and drain.  Place on serving platter.
  5. Combine sauce ingredients and cook in a wok until thick. Add in fried pork chops to coat with the sauce or pour sauce over pork chops.
  6. Serve immediately with salad or freshly cut vegetables. 
I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours


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12 comments:

  1. Karen LuvswesavoryMay 15, 2015 at 8:07 PM

    Hi Kimmy,
    Your pork chop is making me salivating ... I know this is yummy, with or without the sauce. Yes I usually marinate the meat overnight in fridge, more flavourful and tasty :D

    ReplyDelete
  2. ann lowMay 15, 2015 at 9:58 PM

    Hi Kimmy, When I saw the title "Supreme Pork Chop", I'm sure this is superb delicious! Thanks for sharing the recipe. Bookmarked!

    ReplyDelete
  3. AnonymousMay 16, 2015 at 1:19 PM

    the bicarbonate soda acts as a meat tenderiser. can use in other meats as well. a small amount together with corn flour helps to make meats tender and gives a good mouth feel when fried.
    custard powder can be replace with corn flour if needed. the combination of bicarbonate soda and corn flour is typical hawker secret for making meat tender

    ReplyDelete
  4. KimmyMay 17, 2015 at 11:59 AM

    Hi Karen, preparing the meat for cooking earlier not only makes it tastier but the cook's job easier. No messy kitchen, all ingredients are ready to be cooked just before meal time, hehehe! I like it this way.

    ReplyDelete
  5. KimmyMay 17, 2015 at 12:00 PM

    Hi Ann, it is delicious as the sauce is tasty. Honestly, if you can deep fry them, it is more crispier. Lagi best...

    ReplyDelete
  6. KimmyMay 17, 2015 at 12:04 PM

    Hi Anonymous, yes your are right. It really helps especially with pork ribs. When deep fried, they are tender and moist. That's what most hawkers' do. Marinating for a longer time with other ingredients also helps to tenderise meat.

    ReplyDelete
  7. lenaMay 18, 2015 at 8:24 AM

    good morning kimmy, the sauce is the thing that makes pork chop so delicious For some reason, people in ipoh love to eat pork chop , i see almost every stall selling pork chop rice always very laku!

    ReplyDelete
  8. KimmyMay 18, 2015 at 4:29 PM

    Hi Lena, I suppose many ppl loves most things fried. Pork chops used to be popular at western food outlets but now it is also available at many rice stalls selling bento. Must check it out when I visit Ipoh.

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  9. PHMay 19, 2015 at 4:00 PM

    Kimmy, this looks good! It's interesting that there is 1 teaspoon of curry powder in the sauce. Can you taste it?

    ReplyDelete
  10. KimmyMay 20, 2015 at 11:42 AM

    Hi Phong Hong, not really distinct but I think it is to replace chilli sauce and also for colour. If with chilli sauce, it probably looks like sweet and sour sauce. The chef is smart to use curry powder which will not affect the sweetness too.

    ReplyDelete
  11. kitchen flavoursMay 27, 2015 at 11:31 PM

    Hi Kimmy,
    Your pork chop looks delicious! I have this book too, but have not tried this recipe as yet! Thanks for sharing with CYB!

    ReplyDelete
  12. KimmyMay 28, 2015 at 11:27 AM

    Hi Joyce, you have to try it. The recipes in this book is delicious and quite easy to prepare. I always use pan fry method instead of deep frying whenever possible cos' I didn't want to keep excess used oil.

    ReplyDelete