Ingredients:
For pork chops
- 5 pieces 1/2” (1 cm) thick pork chops, about 1 1/2 to 2 lb (0.75 - 1 kg);
- 1 tablespoon ginger juice;
1 cup (240 ml) vegetable oil;
- 1/2 cup cornstarch or all purpose flour;
- 2 egg yolks and 1 egg;
- 2 cups cooked rice;
- Sea salt.
For sweet corn sauce
- 1 can, 14.75 oz (418 gm), sweet corn;
- 1/2 cup soft tofu, cut to cubes;
- 2 egg whites;
- 1/4 cup (60 ml) water.
For cheese (optional):
- 5 - 6 slices 1” X 6” X 0.5” thick Havarti cheese or any easy melting cheese;
- 2 tablespoons finely grated Parmigiano-Reggiano cheese.
Recipe:
Serving for 4
For pork chops
- Clean and pat dry;
Pound pork chops in between 2 sheets of food wrap;
- Add ginger juice and sea salt, marinate overnight;
- Beat 2 egg yolks and 1 egg in a bowl;
- Coat first with eggs and then cornstarch/flour;
- Add vegetable oil in a heavy sauté pan over medium high heat;
- Place pork chops in, two at a time;
- Brown both sides until pork chops are firm;
- Take them out and place on paper towels to get rid of excess oil;
- Cut pork chops to smaller pieces;
- Place on top of rice;
- Add sweet corn sauce, serve hot.
For sweet corn sauce
- Add sweet corn in a heavy sauce pan over medium high heat;
- Add water if needed;
- Add soft tofu and egg white;
- When egg white turns white, the sauce is done;
- Add salt if desired.
For cheese (optional)
- Pre-heat oven to 400˚F (200˚C);
- Lay cheese on top of pork chops and rice;
- Place in oven until cheese start to melt;
- Take it out and add sweet corn sauce, put it back;
- Top with grated Parmigiano-Reggiano cheese;
- Put back under the broiler until cheese melt and form a crust;
- Plate it and serve hot.