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Ginger Pork Chop

Porky pork goodness

Been off from blogging and recipe trials for quite sometime. So, lets put some more blog entry and trials back in the kitchen.

It’s Chinese New Year day 1, and it only means one thing. It would be DIFFICULT to find food outside since most of the food stalls will be taking off for a few days. Well, actually a few of them are open today, but it has been raining since this morning, so i decided to give a try on this lovely recipe by Nami (Thanks to my cooking friend deasy who told me to follow the blog).I added some additional component to the recipe and it worked ;).

Ginger Pork Chop (makes 2)

Things you need:

For the Pork

  • 2 pork chop/pork loin (Note: For halal version, you can replace the pork with chicken)
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sake or Rice Wine
  • 1/2 Tbsp Vegetable Oil
  • 3 Cloves Garlic
  • 1 Tsp Julienne Ginger
  • 1/2 Tsp Corn Flour
  • 1 Shallot, minced
  • 1 Tsp sweet soy sauce

For the Kailan:

  • a few stalk of Kailan
  • 1 Tbsp of vegetable oil
  • 1 Tsp of sugar
  • 1 pinch of soda bicarbonate
  • 1 pot of boiling water

Kailan Sauce

  • a handful of small shrimps (i forgot to weigh it), cut it to small pieces
  • 3 Cloves Garlic
  • 1 Minced shallot
  • 1/2 tsp corn flour
  • 1 Tbsp water
  • Oyster sauce
  • Sesame oil
  • Black pepper
  • Rice wine


Things you need to do:

Put all pork seasoning into the ziplock bag and mix well.

Prick the pork chop with fork, this will make the seasoning to infused the meat. Put the pork into the ziplock bag and leave it for about 1 hour in the fridge.

While waiting for the pork, prepare the Kailan. Boil the water in the pot and add in the sugar, oil and soda bicarbonate. Throw in the kailan and blanch for 1-2 mins. Drain the Kailan and put aside – set it on the plate.

Prepare the Kailan sauce, start by sauteing the garlic and the shallot till fragrant. Throw in oyster sauce, sesame oil, rice wine, water and the shrimp. Add in the corn flour to thicken the sauce and black pepper to taste. You can add in some soy sauce if you want it to be more salty (but i think the saltiness from oyster sauce is sufficient). Once done, pour the sauce over the kailan.

Now back to the pork, heat pan with vegetable oil (high heat). Take out the pork chop from the ziplock bag and put the pork chop into the pan. Keep the marination in the bag. Cook until the bottom side is slightly brown.  Lower the heat then flip the meat, do the same. Make sure that you do not over cook the meat.

Add the marination into the pan, pour some water in and add some sweet soy sauce into it, mix it well with the meat. Keep in low heat and reduce the sauce till it is thicken. To avoid over cooking the meat, you can take the meat out once it is cook thoroughly and keep cooking the sauce till you get the consistency that you want.

Put the meat on the plate and pour the sauce over it. Serve it with hot rice and furikake.  Enjoy!

Note: Photo port-folio can be found here.

Lunch is ready

Lunch is ready

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