Ingredients:
For pork chops
- 4 pork chops (center cut), about 1 1/2 - 2 lb (0.75 - 1 kg);
- 1 tablespoon ginger juice, 1 piece ginger, about 2 oz (60 g), peel, grate and squeeze for juice;
- 1 1/2 cups (300 ml) vegetable oil;
- 3/4 teaspoon sea salt;
- 1/2 cup all purpose flour or corn starch;
- 1 large egg.
For lemon sauce
- 1/2 teaspoon lemon zest;
- 3/4 cup (180 ml) lemon juice;
- 4 slices 3/16” (0.5 cm) thick lemon for decoration;
- Cane sugar, adjust to taste.
Thickening sauce
- 1 1/2 teaspoons cornstarch;
- 1 teaspoon cane sugar, adjust for taste;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For pork chops
- Clean pork chops and pad dry;
- Pound pork chops between 2 pieces plastic food wrap;
- Add sea salt and ginger juice, at least 1 hour before cooking, better overnight;
- Add vegetable oil in a deep pan/wok;
- Beat egg and coat pork chops with flour;
- Fry them 3 minutes on each side or until golden brown when oil gets hot, don’t put too many pieces at one time;
- Take pork chops out and place on paper towel to get rid of exceed oil;
- Pour lemon sauce on chicken;
- Serve warm.
For lemon sauce
- Mix lemon zest with lemon juice;
- Add 2 teaspoons vegetable oil to a sauté pan over medium high heat;
- Add lemon juice before the pan gets hot;
- Stir in thickening sauce when the lemon juice comes to a boil;
- It is done when it comes back to a boil.