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Monday, July 11, 2011

Another Pork Chop recipe, non halal

             Thank you Wonda for dropping by.  I hope you like the outcome.  Do post yr comments. Ophelia :)

            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

  1. Ask the butcher to cut the meat into thin long slivers.
  2. 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 :)
  3. Remove from fridge and let it thaw.
  4. Shallow fry the meat in batches in some oil for 2 - 3 minutes on each side.  Remove to plate.
  5. To make the sauce:-
            (a)  Remove excess oil from the frying pan; leaving just a wee bit as the oil has been flavoured with tons of taste and you can see there are some black remains on the frying pan.  This is called "Fond" ie the stuck on caramalised bits of meat left on the frying pan; making sure that the Fond is not totalling black as may have some burnt odour.  What I sometimes do is when I finished frying half of the meat; I wash the frying pan and start afresh; this way it is not totally black.

            (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

1 comment:

wonda said...

Was looking for something different to cook pork chop. This recipe looks easy. Thanks Ophelia!