( Log Out / Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Leave to marinate in the fridge, ideally overnight, or for a minimum of 1 hour, When ready to make the dish, finely slice the red onion and set aside, Mix the sauce ingredients together in a bowl and stir well until the sugar has fully dissolved, Half-fill a medium pan, wok or deep-fryer with vegetable oil and heat to 180°C, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or so, the oil is hot enough, Using a slotted spoon or a Chinese frying skimmer, first lay the marinated pork chop bones in the oil and deep-fry them for 5 minutes. Change ). Mix the sauce ingredients together in a bowl and stir well until the sugar has fully dissolved. It’s healthy as less oil is used. will change the nutritional information in any recipe. I use a candy thermometer. Worcestershire sauce, brown sauce and ketchup are a true show of how British food has been intertwined into Hong Kong cuisine. Using a slotted spoon or a Chinese frying skimmer, first lay the marinated pork chop bones in the oil and deep-fry them for 5 minutes. ( Log Out / To avoid noodles sticking to wok, it is important to make sure the wok and oil are well-heated. Remove cover and brown the chops well on both sides. I’m even making this again for tonight’s dinner! Michael James and Pippa James At this point, roughly chop the fried pork meat into bite-size portions. This site uses Akismet to reduce spam. Top the crispy noodles with the pork plus sauce and the dish is done. https://www.greatbritishchefs.com/recipes/cantonese-pork-chop-recipe Honey Walnut Shrimp 70 Recipes, The Tivoli Road Baker We’d first have dim sum, and then pay a visit to my grandparents’ tiny apartment, where we would all converge with our aunts, uncles and crazy younger cousins. Simple meals and fabulous feasts from Italy I love salt and pepper pork chop. Combine the pork, 3 tablespoons water, Shaoxing wine, salt, sesame oil, and five spice powder (if using) in a large bowl. I didn’t have a red onion, Shaoxing wine, black rice vinegar or chiu chow chilli oil so made suitable substitutions, as noted above. When the oil is hot and heated, lay the noodles flat in the wok or skillet. Add the long hot green peppers and long hot red pepper, salt, and white pepper to the wok and toss for about 15-30 seconds until fragrant. Remove the paper towels. 1. Turn to medium heat, do not move the noodles till they turned golden brown on the bottom. Dry the chops. Place into a pestle and mortar along with the salt. Transfer to a sterile jar and store in the fridge for 2-3 months. Your email address will not be published. Dip the pork chops in milk, then into breadcrumb mixture. Recipe from Taste Hong Kong, tastehongkong.com. ), bash across the meat as many times as possible to flatten it out, making indentations along the pork and creating as much of a surface area as possible. ( Log Out / Turn off the heat, and add the pork chops and the fried garlic. We still love Salt and Pepper Pork Chops, and we order it whenever we go to a good Cantonese restaurant (like the one mentioned in our Stir-Fried Shrimp and Eggs post). Serve your salt and pepper pork chops immediately with white rice, and maybe a little extra salt and white pepper.