Ingredients
- Boneless Pork Loin 无骨里脊肉(肉头) 300g (sliced to about 1cm thickness)
- 2 large Potatoes (peel, cut half vertically, sliced)
- 1 Onion (sliced)
Marinate
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Sugar
- 1 tsp Sesame Oil
- 1 tsp Corn Flour
- Pepper
Coating
- 1 cup Plain Flour
- 1 Egg (lightly beaten)
- 10-12 pcs Cream Crackers 梳打饼 (coarsely crushed to crumbs)
Sauce
- 4-5 tbsp Tomato Sauce
- 2 tbsp Plum Sauce 梅酱
- Pinch of Salt
- Corn Flour Starch
Steps
1. Pound pork slices moderately thin with meat tenderizer or back of knife and marinate it for at least 2 hrs. Peel and cut potato; soak it in cold salt water for 10-15 mins to remove excess starch, then pat dry before frying.
2. When ready to cook, heat wok with oil and some salt, deep-fry potato till crispy and golden-brown. Set aside.
3. Prepare 3 plates for coating pork: 1) flour, 2) egg and 3) Cream Crackers crumbs. First, coat pork with a thin layer of flour, dust off excess. Then, dip it into beaten egg and lastly, coat evenly with Cream Crackers crumbs {press down firmly}.
4. Deep-fry pork till golden-brown, remove and drain off excess oil. {To keep pork tender and juicy, do not over-fry since pork is flattened and get cooked easily.} Let it cool down slightly, then cut into small pieces of about 1.5cm wide.
5. Discard oil and clean wok thoroughly with paper towel; then heat wok with clean oil. Stir-fry onions for 2-3 mins, remove and set aside.
6. Add 1-2 cups hot water into the wok; mix it with tomato sauce, plum sauce and pinch of salt. Adjust taste and consistency accordingly, bring it to a boil then add corn starch to thicken sauce. Stir in potato, pork and onions, mix well and ready to serve. Enjoy!