This Pork Chop recipe was initially given to me by a very good friend, which was plain with no sauce on pork chop then I gave it my own twist to make it personalised. First, I added a little garlic and ginger to the marinade as I believe that ginger juice will, not only tenderise the meat but add zing to the flavour; Second, I made a sauce for the pork chop; I added some *pork stock to the little marinade left behind and poured this into the *fond, threw in a little frozen veg [I thawed the frozen veg first] boiled it then I thicken the sauce with a little corn starch and water & poured this on the pork chops. For more general knowledge on Sauce; see my forth coming post.
500 gm Kar Mui Yoke Or Yoke Aun
Blend the following into a fine paste:-
6 medium size Shallots/small Onions
1 medium size Garlic
1/2" young Ginger
1 teasp Lee & Perrin Sauce
1/2 Tabsp Oyster Sauce [too much is salty]
1 Tabsp Maggi Concentrate Chicken Stock
Garnish with fried potato wedges Or Salad
- Ask the butcher to cut the meat into thin long slivers.
- Be gentle when washing the meat as it is very delicate being thin and breaks easily. Give a gentle squeeze to remove the water then marinade the meat with both "B" and "C"; cling wrap & marinade in the fridge for at least 4 hours or overnite in order to let the marinade do its magic :)
- Remove from fridge and let it thaw.
- Shallow fry the meat in batches in some oil for 2 - 3 minutes on each side. Remove to plate.
- To make the sauce:-
(b) As I made a pork knuckle stew/soup at the same time, I used a little of the stew/soup as stock for the sauce and needless to say using this stock adds depth to the sauce. Just take a little of the stew/soup and pour it into the container that you marinaded the pork. [If you dont have stew/stock; use water then you have to add a little salt, Maggi Chicken Concentrated Stock].
(c) Next you deglaze the Fond by adding "(b)" at the sametime throw in some thawed Frozen Vegetable, which adds colour and dimension to the sauce & bring it to a boil [dont over boil] then add a little cornstarch water solution & thicken the sauce;
To assemble the individual pork chop; place some on platter then scope a little of the oil that is left behind on the plate that you set the cooked pork chop earlier as again this adds umpp to the pork chops; add your sauce on the pork chop & garnish with either fried potatoes or some salad; tarda "hubby dinner is ready". Please note that the 500 gm of meat could only serve for 2 pax as not much.
Till my next post, xoxo, Ophelia