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Wednesday, July 10, 2013

5-spice Pork Chop
五香猪排


If you think this dish here looked familiar, you are right. I was trying to do a replica of Din Tai Fung's Pork Chop (Fried Rice).

The end results weren't exactly what I'm looking for but my family gave me 2 thumbs up. They think it's close enough and they liked my version.

I'm using lean pork loin. If you like it with some fats, you can use other parts to make this too.



Ingredients
  • 4 pieces Lean Pork

Marinade:
  • 1/2 - 1 teaspoon 5-spice Powder
  • 1 tablespoon Cooking Wine
  • 1 1/2 tablespoon Light Soy Sauce
  • 1 teaspoon Oyster Sauce
  • 1/4 teaspoon Sugar
  • 1/2 teaspoon Garlic Powder
  • a sprinkle of Pepper
  • 1 or 2 drop Dark Soy Sauce for colour (optional)

How to do it:
  1. Use a mallet to tenderise the meat.
  2. Add in the ingredients for the marinade to the meat.
  3. Coat the meat well with the marinade and set aside for an hour.
  4. Heat pan with 1-2 tablespoon oil, depending on how many pieces you are frying at the same time.
  5. Pan fry one side for 1 to 2 minutes before turning over to cook on the the other side.
  6. Turn and cook on the other side till just done.
  7. Dish and serve.

Note:
  • Oil splatter alert! ;) You might want to use Happy Call Pan or any pan with a lid when pan frying the meat.
  • Do not over cook the meat as it will lose the moisture and turn tough.



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