Wineshark Cooking Class - Semi Deep-Fried Lemongrass Pork Chop 香茅豬排

Recipe from Chef Singsing 

Ingredients (for 4):

• Pork chop - 4 pieces
• Lemongrass - 2 sticks
• Shallot - 3
• Garlic - 6 pieces
• Egg - 1
• Marinade
• Soy sauce - 1 tbsp
• Oyster sauce - 1 tbsp
• Chinese yellow wine - 1 tsp
• Sugar - 1.5 tsp
• Salt - 0.5 tsp
• Black pepper finely - 1/8 tsp
• Potato flour - 2 tsp
• Flour - 2 tsp

Procedures:

1. Cut the lemongrass into small pieces.

2. Cut the shallot finely.

3. Cut the garlic finely.

4. Mix the marinade together.

5. Add in the chopped lemongrass, shallot, garlic and whisked egg.

6. Wipe dry the pork chop with kitchen paper and then put into the marinade. Mix well.

7. Pour in a tbsp of oil on top. Then put into fridge to marinate for 2 hours.

8. Heat the pan and then pour in a layer of oil. Lower the heat and then put in the pork chop to pan fry for 1.5 minutes on both sides.

9. Turn up to high heat and continue to pan fry for 1 minutes on both sides.

10. Serve.