Things can’t be better: golden crispy batter outside, tender succulent pork meat inside, and all within less than 30 minutes!
I am not joking, this is not expensive filet cuts but normal pork chops, and every one can do it. Usually this is a deep fry dish, but keeping in mind of environment friendly, I have converted it into a pan-fry version, so less oil, even healthier.
Ingredients (serves 4):
Pork chop: 4 pieces / 500g ;
Egg: 1 (medium);
Plain flour: 2 table spoon;
Corn flour: 2 table spoon;
Shaoxing rice wine: 15ml (this is widely available in Chinese store and some Asian stores in UK, or you can use dry sherry instead);
Cooking oil: 50-60ml.
1) Remove the bones on the pork chops (I like to use those with bones on as the cuts are much tender, but you can also use normal pork chop).
2) Cover the pork chop in cling film and tenderise it by banging with rolling pin (or tenderiser obviously).
3) Cut each pork chop into similar size, approximately half of a palm. I sliced them with angles (see Pic 3) to make them thinner.
4) Put in Shaoxing wine in the sliced pork chops and season to taste.
5) Marinate the pork chops with plain flour, corn flour and egg, basically, make a light batter.
6) Heat the pan by medium-high heat, lightly cover it by grand nut oil (or any oil you like), wait, and wait, until you can hear a clear sizzling when you lay the meat in.
7) Leave the meat on side down in the pan for 3-4 minutes and turn them over for another 2 minutes –Done (Don’t forget drain the oil on kitchen paper).
Watch it, I am only facing you the pretty side of my products. According to the saving oil / pan-fry version, the later turned side is quite flat and boring. You can also deep fry them to achieve a perfect looking. But only for family use, I would like to choose the healthy under-budget method.