FRIED PORK CHOPS

FRIED PORK CHOPS

Serves 4

This is a simple and quick recipe for the all-time favourite dish of pork chops. I usually marinade a large quantity of pork chops and store them in freezer bags in the freezer, then defrost and cook the marinated pork chops whenever I need to fix a meal quickly. This dish is ideal for busy people.

4 pork chops 1 Tbsp finely chopped spring onion 

1 Tbsp finely chopped garlic 

60 g (21 /4 oz) plain flour 

60 g (21 /4 oz) sweet potato starch 

11 /2 Tbsp water 

1 egg white 

1 litre (32 fl oz / 4 cups) cooking oil 

Seasoning 

3 Tbsp light soy sauce 

1 /2 tsp salt 

2 tsp sugar 

2 Tbsp rice wine 

1 tsp Chinese five-spice powder 

1 /2 tsp ground black pepper

1. Using a meat mallet, pound the pork chops on both sides to tenderise it. 

2. Place the pork chops in a deep dish and add the spring onion, garlic, flour, sweet potato starch, water and egg white. Mix well. Add the seasoning and mix again. Cover the dish and set aside in the refrigerator for at least 1 hour. 

3. Before cooking, knead the pork chops for about 30 seconds. This will ensure that the pork chops absorb the marinade. 

4. Heat the oil in a wok over medium heat to about 150°C (300°F). Lower the pork chops into the hot oil and deep-fry until the pork chops are nearly done. Remove the pork chops and set aside. 

5. Increase to high heat and bring the temperature of the oil to about 180°C (350°F). Lower the pork chops into the hot oil and continue to deep-fry until well done and crisp. Drain well and serve