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Chinese Style Pork Chops



These days I love frying up pork chops. I super love the nostalgic taste, and it seems to transport me back to my childhood days!

My toddler also love pork chops - be it simple soy sauce and pepper marinade, or more flavourful one like this - she loves them all!

It's also quite easy to make, though you might need to take note of splattering oil lol.

Or you can probably air fry it - I am not too sure about air frying since recently I kept the air fryer in the store room and is lazy to take it out hehe :) 

EDITED TO ADD: Be sure to pat dry the meat, and pat them down with some flour before shallow frying if you prefer crispier finish!

I made the pork chops an adapted recipe from The Wokking Mum's awesome recipe. I first saw that the 5-spice powder was 1 tbsp, and I tried out with the exact amount of it in the recipe, but got choked by the pungent taste/smell of the spice.

So I reduced the amount of the spice and increased a little of the garlic powder.


Yield: Serves 2 Adults

Chinese Style Pork Chops

prep time: 1 hourcook time: 12 MINStotal time: 1 hours and 12 mins

INGREDIENTS:


  • 1 block of pork loin or lean pork
  • 1/4 tsp 5-spice powder
  • 1 tbsp light soy sauce
  • 1/4 to 1/2 tbsp dark soy sauce
  • 3/4 tsp garlic powder
  • a few dashes of white pepper

INSTRUCTIONS:


  1. Slice the block of pork horizontally into 2. And for each portion, further butterfly slice it.
  2. Add in the rest of the ingredients and coat the pork well with the marinade. Set aside for about 30mins to 1 hour.
  3. Heat pan over medium-high heat with some oil, that's enough for shallow frying (about 2-3 tbsp).
  4. Pat dry the meat on kitchen paper towels and shallow fry for about 2 mins or until crispy brown at the sides. Turn the other side and continue frying.
  5. Dish up and serve while warm.

    Note: I used 1 block of pork loin from the supermarket, which I think is around 200g-250g. Do not "overcrowd" the pan with the pork slices. You might be able to fry 2 pcs at a time only, depending on the size of your pan. You can also blot off some oil using kitchen paper towels after dishing up.

    You can also cover the meat with flour after patting dry. Shake off excess before shallow frying. This will give you a crispier finish :)

    Recipe adapted from Wokking Mum
www.cherienoms.com


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