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Anyone for a pork chop stack? This recipe is more to the chinese-styled pork chop.
6 pieces of 2 cm thick shoulder pork chops
2 Tbsp cornflour
Shao Hsin fragrant rice wine
dash of dark soy
dash of light soy
Juice of 1 lemon
3 Tbsp HP sauce
Sea salt and pepper
- Purchase 6 pieces of 2 cm thick slabs of pork chops. I usually use the neck part called “kap sum” in Cantonese. The diameter of each slab approximately 12 cm. Marinate them overnight in a ziplock bag in 1 juice of lemon, salt, pepper and HP Sauce or any sauce of your choice. Place the ziplock bag in the fridge.
- Next morning, take the slabs out from the fridge to cool at room temperature, add cornflour evenly, a dash of Shao Hsin fragrant wine, a dash of dark soy sauce and a dash of light soy sauce.
- Heat olive oil in a teflon pan (non-stick), place the slabs of pork chops in. If your pan can only take 3 chops at a time then sear and cook them in batches. Add a little hot water to help cook the pork chops evenly. Please ensure they are completely cooked. Stack pork chops aside. The left over oil in the pan is used to make the pork chop gravy.
- Heat the oil and add 1 tsp of cornflour dissolved in half a cup of Shao Hsin wine. Stir till the gravy is slightly thicken and add sea salt to taste.
- Pour gravy over the stack and serve with hot fluffy Basmathi rice.