Ingredients:
- Pork Chop
- 250 g lean meat
- Light soy sauce
- Black pepper powder
- Hoisin sauce
- 1 egg
- Corn flour
- Cooking oil for deep frying
- Stir-fried PIneapple
- 1 small pineapple
- 2 tbsp cooking oil
- 3 cloves garlic, chopped
- 1/2 cup of water
- Light soy sauce
- Salt, to taste
- 1 stalk of green onion, washed and cut into 1/2-inch length
Method:
- Place the piece of lean meat in a bowl and marinate it with light soy sauce, black pepper powder and Hoisin sauce.
- Cover the bowl with a cling wrap and place it in the fridge overnight.
- Take out the bowl from the fridge the following day and let the meat return to room temperature.
- Heat a pan/wok with cooking oil.
- Put enough corn flour into a plate.
- Break and beat the egg onto a shallow dish.
- Place the meat onto the corn flour and ensure that the meat is coated with the corn flour on both sides.
- Dip the meat into the beaten egg.
- Next, place the meat onto the corn flour again and ensure that the meat is coated with the corn flour. Brush off excess corn flour.
- When the oil is hot, put the meat into the pan/wok and fry it till it is golden brown.
- Remove the meat from the pan/wok and let it cool down.
- Cut up the deep-fried meat and set it aside.
- Remove the skin, eyes and core of the pineapple.
- Slice it thinly into bite sizes.
- Heat up 2 tbsp of cooking oil in a wok.
- Add the garlic into the wok and saute till it is fragrant.
- Add the pineapple slices into the wok and fry.
- Add light soy sauce and salt according to taste.
- Add 1/2 cup of water to the pineapple and let it simmer till the pineapple is slightly soft.
- Add the cut pork chop and let it braise in the pineapple and sauce for about 10 minutes.
- Add the spring onion to the pork chop and pineapple and give the ingredients a quick stir.
- Dish out and serve with white rice.
