momopi_IHB
New member
Taiwanese style pork chops (modified from web recipe)
There are 3 parts to this recipe, and 1 simplified variation. Let's start with ingredients (you can buy them at Ranch 99):
Part I:
Thin-cut pork chop with bone
Meat tenderizing hammer
Yam flour (look near fish fry powder at Ranch 99, not in the spice section)
Eggs (optional)
Part II: (raw marinade)
Five spices powder
White pepper (powder)
Soy Sauce
Powdered Sugar
Rice Wine
Part III: (hot marinade)
Ginger slices
Garlic cloves
Green onions
Rock sugar (1-2 quarter-sized pieces will do)
Soy Sauce (1 cup)
Rice Wine
Water (4-5 cups)
Chinese marinade spice packet
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SbgEVB5VtWI/AAAAAAAAB0Q/cE1p8YXk_TI/s800/PorkChop1.jpg" alt="" />
Note: A few items are missing from above photo, & I made a mistake with the yam flour and bought the "fine" one. Compare the different packets at the supermarket and buy the coarse one instead.
Step I:
Take the meat tenderizing hammer and whack the heck out of the pork chop. Flatten it on both sides but don't destroy it.
Step 2:
Mix the raw marinade from part II and soak the pork chops in it. Cover and refrigerate for several hours.
Step 3:
Prep the ingredients from hot marinade in part III. Heat up a pot with a little oil on bottom, and toss in a few ginger slices and garlic cloves (brown them). Then toss in some green onions, a piece of rock sugar, some rice wine, and a cup of soy sauce. When the hot marinade is heated up, pour in 4-5 cups of water, bring it to boil, then lower heat to simmer.
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SbgEVFEvQ0I/AAAAAAAAB0Y/6oLIqwIzg_Q/s800/PorkChop2.jpg" alt="" />
Step 4:
Remove the pork chop from raw marinade and drain. Dip both sides in yam flour. You could (optional) dip the pork chop in egg batter first if you like. Pat it down after couple of minuets. DO NOT pour the wet marinade sauce into the "hot marinade" pot.
Step 5:
In a separate frying pot, heat up oil to frying temperature and carefully put the pork chop in. I recommend one at a time. Flip the pork chop once if needed. Don't over-fry the pork chop, when the exterior is nice and golden.
<img src="http://lh3.ggpht.com/_4Q5Ddjqd68A/SbgEVKAeihI/AAAAAAAAB0g/cDJoURRS3Dg/s800/PorkChop3.jpg" alt="" />
Step 6:
Remove the fried pork chop and put it into the hot marinade pot. Simmer for 10-15 minuets before serving. You may need to bring the heat up a bit initially.
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SbgEVe7M_hI/AAAAAAAAB0o/TWNfJ99bY2E/s800/PorkChop4.jpg" alt="" />
=================================
Simplified version:
Skip the "hot marinade". When you remove the pork chop from the cold marinade, dip it in egg batter and pat it down with a mixture of coarse yam flour, white pepper, 5 spice powder, and any other spice you might like. Fry it until golden and serve. If you want to add chili powder, do it AFTER the pork chop is done. Many people may actually prefer this "dry" version over the "wet" version above.
=================================
The pork chop is good as is with rice or on top of some noodles. A quick and simple meal. If the pork chop has tendons on it, you might want to cut into it before frying. If you bought thick pork chops from Costco, it'd need longer marinade time to get the flavor inside.
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SbgEVe8afXI/AAAAAAAAB0w/r1eHZCsJlDU/s800/PorkChop5.jpg" alt="" />
After you're done, you could use the hot marinade to make marinaded eggs. Just boil some eggs with shell, wait until egg is cool, then crack the egg shell a little bit, put it into the hot marinade pot and simmer for couple of hours (add water if needed to cover eggs in pot). Discard the hot marinade afterward if you used shell-on eggs. If you want to reuse the marinade, then remove the egg shell before putting the eggs in.
This is what Lu-Dan (marinaded eggs) look like after you're done (web image):
<img src="http://p3.p.pixnet.net/albums/userpics/3/9/52739/49816538c2f60.jpg" alt="" />
There are 3 parts to this recipe, and 1 simplified variation. Let's start with ingredients (you can buy them at Ranch 99):
Part I:
Thin-cut pork chop with bone
Meat tenderizing hammer
Yam flour (look near fish fry powder at Ranch 99, not in the spice section)
Eggs (optional)
Part II: (raw marinade)
Five spices powder
White pepper (powder)
Soy Sauce
Powdered Sugar
Rice Wine
Part III: (hot marinade)
Ginger slices
Garlic cloves
Green onions
Rock sugar (1-2 quarter-sized pieces will do)
Soy Sauce (1 cup)
Rice Wine
Water (4-5 cups)
Chinese marinade spice packet
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SbgEVB5VtWI/AAAAAAAAB0Q/cE1p8YXk_TI/s800/PorkChop1.jpg" alt="" />
Note: A few items are missing from above photo, & I made a mistake with the yam flour and bought the "fine" one. Compare the different packets at the supermarket and buy the coarse one instead.
Step I:
Take the meat tenderizing hammer and whack the heck out of the pork chop. Flatten it on both sides but don't destroy it.
Step 2:
Mix the raw marinade from part II and soak the pork chops in it. Cover and refrigerate for several hours.
Step 3:
Prep the ingredients from hot marinade in part III. Heat up a pot with a little oil on bottom, and toss in a few ginger slices and garlic cloves (brown them). Then toss in some green onions, a piece of rock sugar, some rice wine, and a cup of soy sauce. When the hot marinade is heated up, pour in 4-5 cups of water, bring it to boil, then lower heat to simmer.
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SbgEVFEvQ0I/AAAAAAAAB0Y/6oLIqwIzg_Q/s800/PorkChop2.jpg" alt="" />
Step 4:
Remove the pork chop from raw marinade and drain. Dip both sides in yam flour. You could (optional) dip the pork chop in egg batter first if you like. Pat it down after couple of minuets. DO NOT pour the wet marinade sauce into the "hot marinade" pot.
Step 5:
In a separate frying pot, heat up oil to frying temperature and carefully put the pork chop in. I recommend one at a time. Flip the pork chop once if needed. Don't over-fry the pork chop, when the exterior is nice and golden.
<img src="http://lh3.ggpht.com/_4Q5Ddjqd68A/SbgEVKAeihI/AAAAAAAAB0g/cDJoURRS3Dg/s800/PorkChop3.jpg" alt="" />
Step 6:
Remove the fried pork chop and put it into the hot marinade pot. Simmer for 10-15 minuets before serving. You may need to bring the heat up a bit initially.
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SbgEVe7M_hI/AAAAAAAAB0o/TWNfJ99bY2E/s800/PorkChop4.jpg" alt="" />
=================================
Simplified version:
Skip the "hot marinade". When you remove the pork chop from the cold marinade, dip it in egg batter and pat it down with a mixture of coarse yam flour, white pepper, 5 spice powder, and any other spice you might like. Fry it until golden and serve. If you want to add chili powder, do it AFTER the pork chop is done. Many people may actually prefer this "dry" version over the "wet" version above.
=================================
The pork chop is good as is with rice or on top of some noodles. A quick and simple meal. If the pork chop has tendons on it, you might want to cut into it before frying. If you bought thick pork chops from Costco, it'd need longer marinade time to get the flavor inside.
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SbgEVe8afXI/AAAAAAAAB0w/r1eHZCsJlDU/s800/PorkChop5.jpg" alt="" />
After you're done, you could use the hot marinade to make marinaded eggs. Just boil some eggs with shell, wait until egg is cool, then crack the egg shell a little bit, put it into the hot marinade pot and simmer for couple of hours (add water if needed to cover eggs in pot). Discard the hot marinade afterward if you used shell-on eggs. If you want to reuse the marinade, then remove the egg shell before putting the eggs in.
This is what Lu-Dan (marinaded eggs) look like after you're done (web image):
<img src="http://p3.p.pixnet.net/albums/userpics/3/9/52739/49816538c2f60.jpg" alt="" />
