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PrintCHINESE-STYLE PORK CHOP AND POTATOES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Coat the fillets in the marinade for about half an hour. Then coat the fillets in mixed flour, followed by egg and breadcrumbs.
- Heat oil in a wok and deep-fry potato wedges until golden brown. Drain well and set aside.
- Heat oil in wok and deep-fry pork fillets until golden brown. Drain well and cut into 1 inch strips. Set aside.
- Arrange pork fillets and potato wedges on a large serving plate. Pour sauce mixture over and serve hot.
- The Sauce: Melt butter in a frying pan, then sauté garlic and onion until onion turns translucent. Add peas and sauté for another 2 - 3 minutes.
- Mix ingredients for sauce together except corn flour paste. Add to frying pan and bring to the boil, then stir in corn flour mixture to thicken sauce.
INGREDIENTS
- 250 grams potatoes, medium, peeled and cut into wedges
- 260 grams pork fillet, cut into 4 pieces
- 90 grams frozen green peas, blanched in hot water for few minutes
- 50 grams brown onion, peeled and thinly sliced
- 90 grams Dried breadcrumbs
- 50 grams all-purpose flour
- 1 tablespoon corn flour
- 1 egg, lightly beaten
- 2 tablespoons butter
- 3 cloves garlics, peeled and chopped
- Cooking oil for deep-frying
- Ground white pepper and salt to taste
Marinade
- ½ teaspoon Sesame oil
- Pepper and salt, to taste
Sauce
- 50 grams tomato sauce
- ½ teaspoon sugar
- 150 ml water
- 1 tablespoon light soy sauce
- 2 tablespoons worcestershire sauce
- 1 teaspoon corn flour, mixed with little water
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