Hi
This is indeed a true comfort food and absolutely
delish.
I hardly do deep frying in my kitchen because the
repercussion, that’s the amount of cleaning up in the kitchen from deep frying,
is no fun. But I really can’t resist not trying out this dish after seeing how
tempting it was on Sharon’s blog [Delishar].
This is so delicious and best of all it’s so easy
too! I’m totally satisfied with it.
HAPPY
COOKING!
INGREDIENTS
600g Pork
chops, pounded to tenderize
1 tsp Salt
1 tbsp Sugar
½ tsp White
pepper
½ tsp Baking
soda
1 tsp Sesame
oil
1 tbsp Fish
sauce
1 tbsp Shao
xing wine
1 Egg
white
1 tbsp Corn
flour
Enough oil for frying
Butter sauce
2 cloves Garlic,
minced
50g Butter
2 sprigs Curry
leaves
80g Evaporated
milk
2 tbsp Heavy
cream / thickened cream
1 Pinch
of salt
½ tsp Sugar
¼ tsp Black
pepper
1 tbsp Cooking
oil
1 Chilli
padi, seeded and chopped (optional)
INSTRUCTIONS
(1)Marinate pork with salt, sugar, pepper, sesame oil,
fish sauce, wine, baking soda, and egg white for 30 minutes to an hour.
(2)Heat oil and deep fry pork chops until golden brown
(3)Set aside to drain on kitchen towel.
(4)Heat wok and add 1 tbsp cooking oil.
(5)Stir-fry garlic until fragrant.
(6)Add the butter to wok.
(7)Add in curry leaves and stir fry until fragrant.
(8)Pour in evaporated milk, cream, and bring to boil.
(9)Allow sauce to thicken slightly.
(10)Season with salt, sugar, pepper, and chilli padi.
(11)Add pork chops and toss to coat.
(12)Remove from heat and serve.
Note
Heavy cream can be substitute with more evaporated
milk.
Hi Amy, Your butter pork chops look very delicious. Also makes me can't resist to cook for my family soon :D
ReplyDeleteHi Amy,
ReplyDeleteYummy. .. I could smell the fragrance of your pork chops with butter sauce.
Wow, Amy! You made it absolutely tantalising! Mouth-watering good! Thanks again for trying out the recipe, dear! <3
ReplyDelete