Ingredients (for 4):- Pork chop - 4
- Water - 2 tbsp
- Garlic - 2 cloves, smashed
- Shallot - 6
- Lemongrass - 4
- Ginger - 1 tsp, finely
- Basil - 1 sprig
- Oil - 3 tsp
- Chinese yellow wine - 1 tbsp
- Corn starch - 2 tsp
- Soy sauce - 2 tsp
- Ketchup - 2 tbsp
- Worchestershire sauce - 1 tbsp
- Dark soy sauce - 1/2 tsp
- Sugar - 1 tsp
- Salt - dashes
Procedures:
1. Cut the tender of the pork chop, then hammer on both sides at least twice. Add water to mix well. Put the smashed garlic on top of the pork chop and marinate for two hours.
2. Take the tender middle part of the lemongrass, then cut into small slices. Smash with mortar and pestle.
3. Cut the shallot into thin slices.
4. Mix the ketchup, Worchestershire sauce, dark soy sauce, sugar and salt well.
5. Remove the garlic from the pork chop, then add 1/4 of the sauce on top of a piece of the pork chop. Cover with another piece and pour in another 1/4 of the sauce. Repeat until all the sauces are used. Marinate for 30 minutes before flipping and marinate for another 30 minutes.
6. Heat the wok with 2 tbsp of oil, then put the pork chop on top and cook until browned. Then flip it over and cook the other side. Remove from the wok.
7. Add the remaining of oil, add the shallot and cook until semi-transparent.
8. Add the lemongrass and ginger to stir-fry until fragrant.
9. Add the sauce and mix well, then add the pork chop back. Continue to stir fry until the pork chop has fully coated with the sauce.
沒有留言:
張貼留言