Pork Chop II

Made pork chop again, this time instead of Japanese curry, I made nasi lemak rice with some sides to complete the meal!

Very simple as I found out that the frozen Pork Kee shoulder butt is cut into the right size and thickness and its not hard at all, even for my 2yo to eat! He will keep say he wan ‘brown meat meat’ in chinese when eating his rice! Just simply thaw, wash and ‘chop’ them with the other side of chopper and cut into halves. Nice portion for 5 adults & 3 kids!

Without nuch ‘lor-soh-ing’, let me share the simple and fail-proof recipe here!!

 Deep Fried Pork Chop

500g Shoulder Butt (Pork Kee, cut into 6 slices)

2Tbsp Sesame Oil

2Tbsp Light Soy Sauce

2Tbsp Chinese Wine

4Tbsp Oyster Sauce

1tsp Five Spice Powder

1tsp Pepper
2tsp chopped garlic
1 pc of ginger, sliced

1 Egg

Some cornflour

Some panko crumbs (can use crushed crackers too)

1) Wash and ‘chop’ each pork chop with the blunt side of chopper to make it thinner. Then cut into halves.

2) Marinate wth above seasonings for at least 4-6hours, usually I do them night before.

3) Prepare 1 beaten egg, some cornflour and panko crumbs seperately. Heat oil in frying pan.

Dip pork chop in cornflour, eggs then panko and put in pan

4) Once the side in oil turns light brown, switch the other side. 

5) Repeat and fry til all finished. Turn on high heat and put back in to further fry each side for 10-15sec. Be careful not to burnt it. This step will help to maintain the crisp of the pork chop. Serve warm with rice or chips!