Ingredients:
For pork chops
- 4 pieces center cut pork chops, about 1 1/2 lb (750 g);
- 1 tablespoon ginger juice;
- 1/2 teaspoon sea salt;
- 1 1/2 cups (360 ml) vegetable oil;
- 1 egg;
- 1/2 cup cornstarch/flour.
For tamarind sauce
- 3 tablespoons tamarind sauce;
- 1/4 cup (60 ml) water;
- 1 cup fruit cocktail in juice, drain, save juice for the sauce;
- 1 teaspoon dark soy sauce;
- Cane sugar, adjust for taste.
For thickening sauce
- 1/2 teaspoon cornstarch;
- 1/2 teaspoon cane sugar, adjust to taste;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For pork chops
- Clean pork chops, remove extra fat and pat dry;
- Add ginger juice and sea salt, marinate overnight;
- Pound to flatten and tenderize the pork chops;
- Add 1 1/2 cups vegetable to a wok/sauté pan over medium high heat;
- Cover pork chops with egg and cornstarch;
- Slowly place pork chops in when oil get hot;
- Turn them over when harden and golden;
- Take them out when they turn golden;
- Place on paper towel to get rid of excess oil;
- Let them rest for 5 minutes before cutting;
- Serve hot with tamarind sauce.
For tamarind sauce
- Add 2 teaspoons vegetable oil to a wok/sauce pan over medium heat, can use the oil that cook the pork chops;
- Add fruit cocktail juice;
- Mix in tamarind sauce and 1/4 cup (60 ml) water;
- Add thicken sauce when it comes to a boil;
- Add fruit cocktail;
- Add dark soy for color and sugar for taste;
- It is done when comes back to a boil.