Butter Pork Chops
The Meatmen
November 13, 2015
Singaporeans Love deep fried stuff with a capital “L”. As per requested, deep fried crispy pork chops coated with a rich and buttery sauce which is infused with curry leaves aroma. DEFINITELY can’t say no to THIS!
This dish uses simple daily ingredients in our fridge like butter and evaporated milk, and turns it into a rice-devouring-magnet. N’uff said, go try it out now and instantly impress your family! You can substitute the pork with chicken, it works great too!
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Ingredients
Adjust Servings
| 600g of ½ inch thick pork chops | |
| ½tsp sodium bicarbonate | |
| 1tsp salt | |
| 1tbsp sugar | |
| ½tsp pepper | |
| 1tsp sesame oil | |
| 1tbsp light soy sauce | |
| 1tbsp hua tiao wine (optional) | |
| 1egg white | |
| 1tbsp cornstarch | |
| oil for frying |
Butter sauce:
| 1tbsp oil | |
| 1tbsp minced garlic | |
| 50g butter | |
| 20curry leaves | |
| 80g evaporated milk | |
| 2tbsp cream | |
| ¼tsp chicken powder | |
| ½tsp sugar | |
| ¼tsp pepper | |
| 2chopped chili padis |
Directions
1.
Marinate 600g of ½ inch thick pork chops with
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2.
½ tsp sodium bicarbonate,
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3.
1 tsp salt,
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4.
1 tbsp sugar,
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5.
½ tsp pepper,
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6.
1 tsp sesame oil,
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7.
1 tbsp light soy sauce,
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8.
1 tbsp hua tiao wine (optional),
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9.
1 egg white,
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10.
and 1 tbsp cornstarch
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11.
Mix well and let it marinate for 1 hour
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12.
Heat sufficient oil in a wok, deep-fry pork chops till golden brown
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13.
Drain and set aside
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14.
Heat 1 tbsp oil in pan
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15.
Add 1 tbsp minced garlic,
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16.
50g butter,
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17.
20 curry leaves,
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18.
80g evaporated milk,
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19.
and 2 tbsp cream
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20.
Bring to boil and let it thicken slightly
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21.
Add ¼ tsp chicken powder,
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22.
½ tsp sugar,
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23.
¼ tsp pepper,
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24.
and 2 chopped chili padis
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25.
Add pork chops and toss in sauce
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