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Pork Chop with SAMBAL sweet chili lime sauce


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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