Fried Pork Chop
4 pork chops, tenderised with millet or back of a cleaver
Salt and pepper, to taste
Suitable amount of low gluten flour
Suitable amount of breadcrumbs
1 egg, beaten
Method
1. Marinate pork chops with salt and pepper and set aside for at least 15 minutes.
2. Heat up oil in a wok for deep frying.
3. Coat the pork chops evenly with low gluten flour, then beaten egg, then breadcrumbs.
4. Slide the pork chops into the wok and fry until golden brown.
5. Drain excess oil and cut into slices.
Japanese Curry
1 pack of S&B golden curry sauce mix, chopped into small pieces
2 carrots, skinned and chopped
2 potatoes, skinned and chopped
1 white onion, diced
2-1/2 cup water
2 tbsp butter
Method
1. Melt butter in a pot and saute the diced onion until fragrant.
2. Add in chopped carrots and potatoes and fry until onions are browned.
3. Add water and bring to a boil.
4. Reduce heat, covered and let simmer until the vegetables are slightly softened.
5. Add in curry sauce mix pieces and stir until completely melted.
6. Let simmer for another 5 minutes, stirring occasionally.
7. Serve hot with rice and pour the curry sauce over the pork chop
Labels: japanese, pork, savoury
