Use a mallet or the back of your knife or cleaver to flatten the meat so they are tenderģ. Turn off the heat, and add the pork chops and the fried garlic. Add the long hot green peppers and long hot red pepper, salt, and white pepper to the wok and toss for about 15-30 seconds until fragrant. It makes a huge difference (at least to me)Ģ. Once all pieces are done, drain the oil leaving 1 tablespoon in the wok and heat your wok over very high heat until just smoking. Use freshly ground black peppercorns if you can. Pour this sauce over the pork chops and garnish with some fresh cilantro leaves. Mix cornstarch with water and pour into the pan to thicken the sauce. In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a candy or frying thermometer registers 350. Have a taste test and adjust to your preferenceĦ. 1 kilo pork (use boneless pork chops), thinly sliced 3 tablespoons dark soy sauce 1 tablespoon Garlic minced 2 tablespoon sugar 1 tablespoon Chinese rice. Into a 13x9-inch baking dish, pour buttermilk. Add the ginger slices back and simmer for another 2 minutes. Add the seasonings to the same pan you just cook the pork chopsĥ. Then add the pork chop until they are golden brown or cooked through on both sides, about 1-2 minutes on each sideģ. Pan fry the ginger slices until fragrant, about 1 minute or so, remove from the pan. Mix all ingredients for seasonings and set aside. Mix all ingredients for the marinade and let it marinate for at least 1 hour or overnightĢ. Flatten the pork chop with a mallet or with the back of your knife to tenderize the meat. You can also use center-cut loin chop and rib chop How to cook black pepper pork chopġ. You just need to be careful not to overcook them. They are less flavorful compared to other cuts of pork chop, but they cook pretty quickly and since we will be cooking it in a flavoful sauce, I’m not so concern about using this cut. I know…my weird kiddos ha.ha.! I’m glad they are very adventurous with food. The recipe is suitable for moms who are doing confinement or pretty much anybody else too. The recipe is pretty simple and tasty and I still find myself making it on a regular basis for the family. Mom made me this Chinese black pepper pork chop many years ago when she came to help me with my confinement diet. Perfect for a weeknight or any day of the week. They are so delicious and easy to put together. Note: I used Taiwanese cooking michiu wine, not to be confused with Japanese sweet rice wine. As with any decent BBQ recipe, this dish is all about the rub Between the cinnamon, fennel seeds, star anise, cloves, and peppers, this is the ideal balance of sweet and spicy. For the past few years, I have been relying on verbal instructions from my mum on how to recreate her recipes, but from now on I get to learn my family favourite recipes from the chef herself and periodically share them on the site.Tender pieces of pork chops are cooked in ginger and black pepper sauce. 4 pork chops, boneless 1/3 cup soy sauce 1/4 cup cooking wine. BBQ pork is a thing of beauty, and it’s easier than you think to recreate at home. If you follow my updates on instagram and twitter, you can see my occasional postings on my mum’s cooking. It was also the first time in many years which she resumed regular, everyday cooking, and she is feeling enthusiastic about it. Dredge pork chops in flour until completely coated. (Oil should sizzle when sprinkled with a bit of flour when ready). Since my brother moved out recently, I have started going home for dinner a few times a week to keep my mum company. Prep Time 6 hours Cook Time 20 minutes Yield 4 serving (s) Number Of Ingredients 9 Ingredients Steps: Combine the first 7 ingredients and make sure all chops are evenly coated. Serve pork chops uncut, sliced and/or with Chinese tomato (sweet and sour) sauce. Shallow fry pork chops, in batches, until golden on both sides, adding more oil to the pan whenever needed. Just before frying, coat the pork chops evenly in two egg whites.Ĭoat each pork chop in a plate of bread crumbs. Marinade the pork chops in soy sauce and oyster sauce. According to my mum, this is the most important step of the recipe. Tenderise each pork chop slice by pounding with the flat blade of the knife/chopper in a criss-cross pattern on both sides, until the pork chop is significantly thin.
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