Salted Egg Yolk Pork Chop @ 咸蛋黄炸肉片

November 19, 2021

Salted Egg Yolk Pork Chop @ 咸蛋黄炸肉片

Salted egg yolk Everything is always nice.

Today attempted this very sought after dish for dinner. My family inclusive myself love this.

Rummaged through the freezer, found a piece of relatively big pork loin which fits perfectly into making this dish.

Headed down to the supermarket to pick up the key ingredients - Egg yolks, it was sold in a packet of 10 for $5.95, I was fairly happy with them. They looked bright red and firm and the thought of not having to wash 10 salted eggs and throwing away all the whites made me happy. I saved some time here.

Now better start with the what and how of this dish..

Ingredients

Pork loin - 1 kg

Salted egg yolks - 10 pcs

Butter - 100g (or more if needed)

Curry leaves - a bunch (soaked and washed)

1 egg

2 cloves of garlic chopped

Cornflour - 4-5 tbsp ( add more if needed)

1 tsp salt

2 tsp sugar (adjust accordingly later during cooking)

I added the pulp as well, no harm

Seasoning of pork loin:

2 tbsp oyster sauce

1 tbsp soy sauce

2 tsp pepper

1 tsp ginger juice

1-2 tbsp sesame oil

1 tsp chicken powder (optional)

Golden crispy pork slices which you can eat it on its own

0.3mm slices, for easy frying

Tenderizing the pork with back of knife

Pound the pork slices with the back of knife, it should be 1.5 times the original size (see top and bottom piece ratio)

Microwave dried curry leaves easier then oil-fried

The How

1. Cut pork loin into thin slices (0.3mm), freeze it partially after wash to firm it up for easy cutting.

2. Tenderize it by hammering it with back of knife if you do not have the 'hammer', the size shlould be 1.5 times bigger after tenderizing.

3. Season with seasonings and leave it for 1 hr in fridge.

4. Add in an egg just before deep frying pork and mix it with corn flour.

5. Steam the egg yolks for 20 minutes and test with folk, mine under steam so not so creamy. Mashed it with a fork and set aside.

6. Wash and dry curry leaves with a paper towel, squeezing as much water as possible. Microwave for 1 minute, check and do another 1 minute till crisp.

7. Heat up work fry the loin till done, double fry for crisp. Set aside. Should be 1 min for both sides as they are fairly thin.

8. Clean wok, add butter, fry over low fire till melt, add in all the mashed yolks and fry till it bubbles..continue to fry to achieve creamy texture. Add salt and sugar (do own tasting at this point) add and minus sugar, salt ratio here.

9. Throw in curry leaves, mix well and add in all the fried pork slices. Mix well, it should soak up all the sauce.

10. Add in chilli padi if u can eat spicy stuff, I cater to kids so I left that out.

11. ENJOY with steam rice or just simply cold beer..