Surprisingly this Peking Pork Chop recipe was so yummy. Instead of the usual sweet & sour sauce using tomato sauce & vinegar, try this sauce combination as well. Not spicy, you will taste the sweetness from the tomato sauce, fragrant from the Worchestershire sauce & five spice powder & tinge of sourness from the black vinegar, definitely very delicious & licking good, matching with lightly pan fried tender pork chop coated with egg wash.
Ingredients : (Serves 2-3)
300g pork loin (lean meat) cut into 2cm thick slice (you will get about 6 slices of pork)
Oil for pan frying
Marinade:
1 tbsp Shaoxing wine
1/4 tsp baking soda (to make the meat tender)
1/2 tsp cornflour
1/2 tsp salt
1 egg
Seasoning sauce :
2 tbsp Tomato Sauce
1 tbsp Chilli Sauce
1 tbsp Oyster Sauce
1 tbsp Worcestershire Sauce
1.5 tbsp Black Vinegar
2 tbsp Sugar
pinch of five spice powder
6 tbsp water
Step by Step :
1. Pound the pork slices with the back of the kitchen meat knife until meat become soft & tender.
2. Marinate pork with shaoxing wine, baking soda, cornflour & salt & set aside for 30 minutes.
3. Mix seasoning sauce in a bowl. Stir well. Set aside.
4. Beat egg & pour into the pork slices. Gently flip every piece of pork to make sure every piece of pork was nicely coated with egg wash.
5. Heat up oil in a wok / fry pan. I am using slight oil to pan fried the pork instead of deep frying it.
6. Pan fried for about 4-5 minutes on each sides until it turn golden brown.
7. Remove from wok/pan.
8. Bring sauce to a boil & add back the pork slices & stir till well coated.
9. Dish up & ready to serve.
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