How are your pork chops prepared?
Grill, bake, or fry them? The sauce is crucial no matter how you prepare them.
You may find honey garlic sauce, garlic lemon sauce, mushroom sauce, and more
sauces for western recipes. Sweet and sour pork chops is the popular Chinese
recipe with its sweet tangy sauce.
I'll be serving my pork chop today
with SAMBAL SWEET CHILLI LIME SAUCE. The sweet chilli paste is the major
component of this dish. It has rich flavours of roasted veggies and is usually
boosted with dried shrimp. It is sour and spicy. This traditional chilli paste
is incredibly adaptable. Use
it anyway you like, I occasionally use it in the tom yum soup noodles,
stir-fries with the blanched French beans, and even just as a spread over
sliced cucumber or bread.
You can use any other variety of
dried red chilies to prepare the paste but bear in mind that they will often be
hotter the smaller they are. I'm using a mixture of mild and hot chilies.
The butcher informed me that there
are usually two different kinds of pork chops: the outer spine and the
tenderloin. The most tender meat, tenderloin, is what he suggests I use for my
recipe. In fact, the meat quality of different parts of the pig is different,
and they are suitable for different cooking methods, and there is a lot of
knowledge in the selection. After slicing the pork chops into bite-sized
pieces, pound the meat with a meat mallet or the back of a knife to separate
the tiny protein fibers that can actually stick together during cooking and
make the pork tighten up and become tough.
The citrus flavour from the lime
juice and kaffir lime leaves really brightens it up. There is a slight crunch
from the coating, but the pork chops are also sticky and tender and not overly
sweet, salty, or spicy. The pork chop has a lovely zesty lime flavour, and my
entire family thinks it's really tasty.
Let us get all the ingredients to
hand to make this tasty cuisine.
INGREDIETS
(Sweet chilli paste)
10 large, dried chillies (5 spur
chillies, 5 mild chillies)
2 tbsp dried shrimps
10 cloves whole garlic, peeled
4 heads shallots, peeled and cut into
large chunks
3 tbsp tamarind juice
¼ tsp salt
1 tbsp soy sauce
3 tbsp palm sugar, finely chopped
½ tsp shrimp paste (belacan)
¼ cup vegetable oil
METHOD
1. To remove the dust, briefly soak
the dried chiles in water, then wash and pat dry with paper towels. In a dry
sauté pan over medium heat, toast the dried chilies while turning continuously
until they have some charred spots and smell smoky. Then remove from pan and set
aside.
2. Toast the garlic and shallots in
the same pan, stirring often until they are charred.
3. To lessen the spiciness, use
scissors to cut the toasted dry chilies into large chunks, remove the seeds and
pith from the dried chiles. Thereafter, use a coffee grinder to powderize the
dried chiles.
4. Combine all the ingredients, except
for the oil, in a food processor, and process until they form a smooth paste. If
you are using a blender, you might need to add a little water (not tamarind
juice) to grind into a fine paste. Scrape the sides down occasionally.
5.Transfer the chilli paste and
cooking oil to a wok, simmer over low heat, and stir constantly. Cook and
thicken the paste to a desired consistency. If you want a thinner consistency,
add extra frying oil. Store in a glass jar and it can be kept in the
refrigerator for a few months.
INGREDIENTS
(Fried pork chops)
800g pork chops, cut into small bite
size pieces.
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1/8 tsp of white pepper
1 tsp of sugar
7-8 tbsp potato starch
1 egg
Oil for frying
(Sambal sweet chili lime sauce)
2 tbsp sweet chili paste
1 ½ tbsp vinegar
3 tbsp sugar
3 tbsp oyster sauce
3 cloves mince garlic
1 tbsp soy sauce
2 tbsp water
1 ½ tbsp lime juice
3-4 kaffir lime leaves
some slice chili
METHOD
1. Put the cut-size pork chops and
the rest of the marinate ingredients into a bowl. Stir thoroughly, then let it
aside for about 30 minutes.
2. Heat the oil up. The pork chops
were deep-fried till golden brown. Don't overfill the wok, fry in batches.
After draining, set aside. Wait until the oil reaches the temperature once more, put back the fried pork chop and let it fry for another 1 to 2 minutes to make it extra crispy.
3. Remove the center rib of the
kaffir leaves Kaffir, coarsely julienned and then minced into little pieces.
4. In a wok, combine all the sauce's
ingredients, EXCEPT lime juice and kaffir lime leaves. Stir everything together
and simmer over medium heat. Keep stirring up until the sauce thickens.
5. Add the lime juice and kaffir lime
leaves after turning off the heat. The heat of the sauce will help infuse the
lime.
6. Put the fried pork chops to the
sauce and toss them right away to make sure they are well coated. Serve
immediately. ENJOY!!
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