Chinese Style Dry Pork Chop
is what we have been eating since young.
It is dry
with minimum thick sauce in oil.
My mom likes lean meat, so prefers to use pork loin.
As for me and my family,
we prefer some fats so we use pork belly instead.
Nevertheless, these are just as good
because they are all soft, tender and flavourful.
Chinese Style Dry Pork Chop
adapted from beyondnormblog
Ingredients:
500g pork belly, cut into 1cm thick slices
1-2 Tbsp oil for frying
Marinate (mix together)
1 Tbsp corn flour (as tenderiser)
1.5 Tbsp light soy sauce
1/2 Tbsp fish sauce
1 Tbsp rice wine
1/2 tsp sesame oil
1 Tbsp sugar
1 tsp dark soya sauce (optional)
white pepper and salt to taste
1. marinate pork slices with marinate mix for at least an hour
2. heat up oil in a non stick pan
3. fry pork slices on both sides till browned and cooked through.
4. if the chopstick can go through the meat, it is done.
Do not overcook as the meat as it will be tough!
5. enjoy with steam rice
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