Ingredients:
200 gram pork chop, approximately ( I used most lean meat from NTUC)
• Wash and cut meat 1.5 cm thick, pat dry and pound with the back of the knife.
1 tsp toasted sesame seeds...
3 cups or 4 of cooking oil ( depends the size of your wok or pot)
Marinade
1.5 tbsp oyster sauce
½ tsp salt
1 tbsp water
½ tsp baking soda
1 all purpose flour } used later, 30 mins before deep fry
1potato starch } used later 30 mins before deep fry
Sauce for the pork chop
2 tbsp tomato ketchup
1 tbsp brown sugar
¼ tsp garlic powder, ¼ tsp onion powder
2 tbsp HP sauce
1 tbsp Worcestershire sauce
100 ml water
Method:
1. In a clean glassware, pour in the marinade and mix well. Add in the meat and leave for at least 1 hour ( I marinated it over night). Cover with lip.
2. Pour in the plain flour and corn starch, leave it aside for about 30 mins.
3. Heat up the oil for deep frying. ( the cooking oil that is enough to cover the meat). Test the oil whether is ready with a chopstick, make sure you see bubbles flowing out from it then its ready for frying.
4. Deep fry pork chop over the hot oil and turn to medium heat. Fry till golden brown, set aside and place it on the kitchen towel to drain oil away.
5. Heat a clean sauce pan/wok, add the ingredients for making the pork chop’s sauce (tomato ketchup, brown sugar, HP sauce, worcestershire sauce and water). Mix Well.
6. Bring to boil over lower heat, till you see the sauce is thickening.
7. Add the fried pork chop in and toss it quickly.
8. Lastly sprinkle some sesame and ready it serve.
** The original recipe is using A1 steak sauce, I don’t have it so I replaced it with tomato ketchup, brown sugar, onion powder and garlic powder. I have also cut down the salt and sweetness in this recipe.
**I skipped deep for 2 times because I want it to be soft and tender.
Please adjust to your family’s preference.
Post link: https://www.facebook.com/#!/groups/singaporehomecooks/permalink/687213678014378/
1.5 tbsp oyster sauce
½ tsp salt
1 tbsp water
½ tsp baking soda
1 all purpose flour } used later, 30 mins before deep fry
1potato starch } used later 30 mins before deep fry
Sauce for the pork chop
2 tbsp tomato ketchup
1 tbsp brown sugar
¼ tsp garlic powder, ¼ tsp onion powder
2 tbsp HP sauce
1 tbsp Worcestershire sauce
100 ml water
Method:
1. In a clean glassware, pour in the marinade and mix well. Add in the meat and leave for at least 1 hour ( I marinated it over night). Cover with lip.
2. Pour in the plain flour and corn starch, leave it aside for about 30 mins.
3. Heat up the oil for deep frying. ( the cooking oil that is enough to cover the meat). Test the oil whether is ready with a chopstick, make sure you see bubbles flowing out from it then its ready for frying.
4. Deep fry pork chop over the hot oil and turn to medium heat. Fry till golden brown, set aside and place it on the kitchen towel to drain oil away.
5. Heat a clean sauce pan/wok, add the ingredients for making the pork chop’s sauce (tomato ketchup, brown sugar, HP sauce, worcestershire sauce and water). Mix Well.
6. Bring to boil over lower heat, till you see the sauce is thickening.
7. Add the fried pork chop in and toss it quickly.
8. Lastly sprinkle some sesame and ready it serve.
** The original recipe is using A1 steak sauce, I don’t have it so I replaced it with tomato ketchup, brown sugar, onion powder and garlic powder. I have also cut down the salt and sweetness in this recipe.
**I skipped deep for 2 times because I want it to be soft and tender.
Please adjust to your family’s preference.
Post link: https://www.facebook.com/#!/groups/singaporehomecooks/permalink/687213678014378/