26.6.14 (Thurs)
Ingredients:
2 thin pork loin chops
1 tsp crushed garlic
1 tsp chopped shallot
Sesame seeds for garnish (briefly fry on hot pan without oil until aromatic)
Marinade:
1 tsp light soy sauce
1 tsp freshly grated ginger sauce
1 tsp Shaoxing wine
a pinch of white pepper
salt, to taste
Sauce:
2 Tbsp lemon juice
2 Tbsp sugar
75 ml water
lemon zest, about 1cmx3cm, thinly julienned
Thickening:
1 tsp cornflour
1 Tbsp water
Method:
1. Rinse pork chops and wipe dry with kitchen papers. Tenderize pork chops with back of chopper. Add crushed garlic and chopped shallot into marinade, then marinate pork chops for 30 minutes.
2 thin pork loin chops
1 tsp crushed garlic
1 tsp chopped shallot
Sesame seeds for garnish (briefly fry on hot pan without oil until aromatic)
Marinade:
1 tsp light soy sauce
1 tsp freshly grated ginger sauce
1 tsp Shaoxing wine
a pinch of white pepper
salt, to taste
Sauce:
2 Tbsp lemon juice
2 Tbsp sugar
75 ml water
lemon zest, about 1cmx3cm, thinly julienned
Thickening:
1 tsp cornflour
1 Tbsp water
Method:
1. Rinse pork chops and wipe dry with kitchen papers. Tenderize pork chops with back of chopper. Add crushed garlic and chopped shallot into marinade, then marinate pork chops for 30 minutes.
2. Heat 2 to 3 tablespoons of oil over medium heat. Pan-fry pork chops until both sides are lightly golden and done. Remove from pan and soak up excess oil. Arrange pork chops on a plate, covered.
3. Cook sauce with a little oil until it boils. Add thickening and cook to your preferred consistency. Pour sauce over pork chops and sprinkle fried sesame. Garnish with lemon slices if you like. Serve hot.
No comments:
Post a Comment