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Pork Chop in Dark Sauce

This is one of those comfort food that I will prepare when I run out of ideas to cook for the family. A simple meal that goes well with rice. Any leftovers kept in the refrigerator will taste even better the following day after reheating. For those who don’t take pork, chicken tastes great too.

To make this delicious meal, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

https://youtu.be/DwG1Z8mBwtY

Pork Chop in Dark Sauce
Course: Main Course
Cuisine: Peranakan
Author: Shiokman Eddie
Ingredients
  • 500 g pork loin
  • 2 Tbsp light soya sauce
  • 1 tsp pepper
  • 1 tsp chopped garlic
  • 1 whole egg
  • Biscuit crumbs
  • 500 g potatoes
  • 2 large onions
  • 2 to matoes
  • 4 Tbsp dark soya sauce
  • 2 Tbsp light soya sauce
  • 1 tsp sugar
  • 1 tsp chicken powder
  • 250 ml water
Instructions
  1. Cut 500g of pork loin into thin slices
  2. Marinate pork slices with 2 Tbsp light soya sauce, 1 tsp pepper and 1 tsp chopped garlic and mix well
  3. Coat each pork slices with beaten egg and biscuit crumbs
  4. Deep fry in hot oil until golden brown and drain off excess oil
  5. Cut the pork chops into bite size pieces
  6. Peel, wash and cut 500g potatoes into chips
  7. Soak the chips in a basin of water to remove excess starch
  8. Drain the chips completely and deep fry in hot oil until fully cooked
  9. Slice 2 large onions
  10. Cut 2 tomatoes into 8 pieces each
  11. Prepare the dark sauce by mixing 4 Tbsp dark soya sauce and 2 Tbsp light soya sauce
  12. Add 1 tsp sugar and 1 tsp chicken powder
  13. Pour 250 ml water and mix well
  14. Fry sliced onions until slightly soft
  15. Pour in the dark sauce and add another 250 ml water and let it simmer
  16. Add the cut pork chops, mix well and let it simmer for about 5 mins
  17. Add the potato chips, mix well and let it simmer for about another 5 mins
  18. Add the cut tomatoes and simmer until liquid reduces
  19. Serve hot with rice

 Also do check out my Facebook Page : Shiokman for links to other recipes

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