Recipe of the Month

Any meat eater would love this. I call this "Jing Du Pai Gu". Typically, Zi Char stalls served them in big pork chop slabs together with the bone. My "Ang" find them too troublesome to eat in big slabs, so I remove the bones and chop them into smaller bite size. Again, my recipe is based on Agaration.

Ingredients:

Pork chops (4 slabs seen here)

Marinade:

• 2 tsp light soy sauce


• 2 tbsp plain flour


• 1 tbsp corn starch


• 2 tsp bicarbonate of soda


• dash of salt

Glaze:

• 3 tbsp tomato ketup


• 1 tbsp sugar


• 2 tsp Worchestshire sauce


• 1/2 cup water

Method:

• Remove bones and cut into bite size


• Use the backside of knife or a pounder to pound the meat as tenderlizer


• Add all marinade to meat. The texture here is not to create a thick batter but just sticky and thin enough to stick to your hands and meat. You should find the batter difficult to remove from your hands.


• Leave for 30 mins. This is critical. We must allow the bicarbonate of soda to react.


• Fry in oil until brown. Remove from frying pan.


• Mix glaze and bring to boil


• Add fried meat to glaze and stir to coat meat. Make sure that the fried meat soaks up the glaze and soften the crust.

ENJOY!!!!