Pork Chop My Way @ Fried Pork Slices the Chinese Way @ 炸五香肉片

A friend's husband  had asked about the making of these pork slices..

I  was panicky because I did not follow any recipe for this, I had just whipped up this based on instinct and in the back of my thoughts, it should taste something like it could be served directly without  any sauce or can simply be dipped into mayo..

INGREDIENTS

300g pork loin (ask for the soft portion)*see note below

2 tbsp ginger juice

1 tbsp oyster sauce

1/2 tsp dark soy sauce *(if you dont mind the pork slices pale after frying, omit this)

1 tbsp sesame oil

1 tsp chicken powder/1 tsp light soy sauce * (if you do not have chicken powder)

1 tbsp of shao xing wine or any other cooking wine

1 tsp sugar

1 tbsp of spice salt (see photo)**

1 tsp or more black pepper

1 egg (beaten)

Tapioca/Corn starch (enough for coating) - 1 cup or more

** I googled and am not sure if they sell the spice salt (淮盐) at NTUC. According to what I searched, you can make this spice salt by simply frying 5 spice powder with salt on dry wok without adding oil)..proportion gauge yourself

A picture of the spice salt that I used in this recipe

In English it is called spicy salt..I called it spice salt in this recipe

My little sister got mine from here..

METHOD:

Note: Freeze it slighltly to get a firm but not hard chunk of pork loin, it is easier to slice through the thin slices

1. Slice the pork into 2-3mm thickness

2.Marinate with ginger juice, soy sauce, oyster sauce, sesame oil, sugar, spice salt, wine for at least half an hour. Best overnight

3.Heat oil to moderate high temperature (gauge how fast you will fry the pork from dipping egg & corn flour & another round of corn flour else oil will be too hot)

4.Get ready beaten egg and the corn flour .

5..First mixed well the marinated pork for the last time before coating with egg & corn starch.

6. First dip pork into egg mixture then into the corn flour (shake off excess and repeat till all slices done)

7. Second round coat the coated slices of pork again and shake off excess flour. Place into hot oil and fry for 2 mins flipping aft 1 min.

* it will be cooked because they are very thinly sliced.

 

8. It should look crispy and light golden brown.

Drain on kitchen paper and serve garnish with parsley.

Notes:

1. Ask for the softer portion of pork loin (bak tau) if you gets yours at market or over the counter.

2. You can make a bigger batch for sandwich the day after with lettuce and honey mustard.

3. You can add it to your instant noodle or just eat it with a can of cold beer..

This post is for Mr & Mrs Ho....Enjoy