Last night, before I went to bed, my son requested me to prepare pork chop for lunch. Since this is a request from my beloved son and to keep the promise, I woke up really early to the market to get the best pork chop from the stall. I went to the butcher directly and bought 4 thin slices of pork chop. I would prefer a thin slice which is around 1 cm thick as it is easier to cook.
My mom ever told me the secret to tenderize the chops is to 'hit' and 'slap' the chops. In order to make the chops tender and soft, the meat needs to hit with the back of the knife. After hitting both sides, the meat should be slapped with the side of the knife. Each side of the meat should be slapped for at least two times. This process is very important to tenderize the meat without using any chemical.
After the hitting and slapping steps, the meat is ready to marinate. Marinate with sesame oil, salt and pepper in order to enhance the meat flavor. Marinate for at least 30 minutes before pan frying the meat using low heat. Arrange the chops in the pan with the thickest, boniest parts towards the center of the pan where they get the most heat. Sear the chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them and once both are ready, you can turn off the heat. Since, this meat will later braise with some sauce, it is fine if it is still uncooked.
While waiting for the meat, you may prepare the sauce. The sauce is prepared by mixing the ketchup, plum sauce and a little bit of sugar. Do not add in water as this will dilute the sauce.
Other than having a good pork chop, onion is also another important ingredient. Pan fry the onion slices until translucent before adding in the chops. This will bring the onion flavor into the meat. Continue to stir fry until the meat is cooked. You may add in some water if the pan is too dry and let it braise a while.
Once the meat is cooked, stir in the sauce and continue to stir fry until the sauce is dried up. You may serve this dish with warm rice.
Ingredients:
Pork chops
4 thin slices of pork chops, hit and slapped with the knife
1 tbsp sesame oil
salt to taste
pinch of pepper
3 tbsp of custard flour
1 tbsp of corn flour
sufficient oil for searing
Sauce
3 tbsp ketchup
3 tbsp plum sauce
1 tbsp sugar
1. To prepare the meat, use a back of the knife to hit both sides of the meat. After that, use the side of the knife to slap the meat for at least two time on each side. These steps will tenderize the meat even without using any chemical.
2. After the tenderizing steps, the chops have to marinate with some salt, pepper and sesame oil for 30 minutes. Just before searing, coat the meat with custard and corn flour.
3. Heat up the pan to medium or high heat (hot enough to sear the meat). Once the pan is hot, add a teaspoon of oil or fat to the pan and coat the bottom of the pan. Put the chops in the pan. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly. Sear the chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them and once both are ready, you can turn off the heat. Since, this meat will braise later, it is fine if it is still uncooked.
4. Remove from the pan and cut into small slices.
5. In the mean time, prepare the ketchup sauce by mixing all the sauce ingredient together.
6. Heat up the wok and add in a teaspoon of oil. Then, add in the onion and stir fry until the onion is translucent. Add in the small pieces of chops and continue to stir fry. Add in some water and let the meat to braise until the meat is cooked.
7. Once the meat is cooked, add in the sauce mixture and continue to cook until the meat absorb all the sauce. Let the sauce thicken before remove from the pan.
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