Thursday, April 26, 2012

[Tony's Creation]Pan-fried pork fillet with salt and pepper

[Prep: 15 minutes | Cook: 20 minutes | Make: 4 people | Calories: 1500 (Estimated) ]

.: Info :.

I am afraid to order this dish in the restaurant.  Usually, it is so tastly but it is also so fatty as it is always deep fried in a wok with tons of the oil.  It make me feel guitly to eat one pices...hahahahah

At home, I won't deep fried it.  I prefer to pan-fry the pork chop although it is not fragrant and tastety compare to deep fried pork chop.

I add lotus roots to balance out the flavour.  Lotus root may sound strange for many non asian people.  It is actually a really health food.  A lot of Chinese and Japanese will add this into the dish to enhance the flavor and nutrition.  You can easily found this great ingredient in most of the chinese supermarket.

.: Ingredients :.

1- 1 lbs of boneless pork chop, sliced into thick pieces
2- 1 medium onion, peeled, diced
4- 3 tbsp of minced garlic
5- 1/2 tsp of pepper salt
6- 1 tsp of white pepper
7- 1 large egg, blended
8- 5 tbsp of flour or cornstarch
9- half of green and red pepper, diced
10- 1 lotus root, peeled, diced 

.: Seasoning :.

1- 1/4 tsp of five spices powder
2- 1 tsp of garlic powder
3- 1 tsp salt
4- 1 tsp of white pepper

.: Steps :.

Marinade the pork chop with the seasoning for 10 minutes.  Coat the pork chop with egg.  Before pan-fry the pork chop.  Coat the pork chop with the flour.  Heat the pan with 3 tbsp of oil over medium high heat.  Pan-fry the pork chop until both side is light brown.  Turn the heat to medium and continue to pan-fry until the pork chop is done.  Dish it up and drain it over an oven rack.

Keep 1 tbsp of the oil in the pan and remove the exceeded oil.  Heat the non-sticky pan over high heat.  Stir fry the and garlic and the onion with 1/3 tsp of salt until soft.  Stir in lotus root, red and green pepper and white pepper.  Stir-fry all the ingredients until they are dry.  Stir in the pork chop, pepper salt and mix it well.  Dish it up and serve it in hot.

.: Tips :.

1- It is will better to coat the pork chop with flour just right before pan-frying it.
2- All the ingredients must stir-fry until dried.  The pan should has no any liquid left.
3- You can replace the pork chop with the ribs. 

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