Usually on normal days I will stew, braise or stir-fry lean pork for my husband and children. Once in a while I will make char siew or roasted pork for them. Sometimes I make a Western meal to give them a change by pan-frying the pork and making a sauce to pour over it. Usually, it will be accompanied by roasted vegetable, mashed potato, soup and homemade baguette. A wholesome meal I think for the family.
Ingredients:
- 3 pieces of lean pork about 150 - 200 g each (3 servings)
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tsp pepper
- Cooking oil
- 6 tbsp all-purpose flour
- 1 tsp garlic powder
- A dollop of butter
- 1 small head of broccoli
- 1 small carrot
- 1 small red capsicum
- 1 small yellow capsicum
- 1 large potato
- Salt
- Pepper
- Olive oil
Method:
- Marinade the pork with light n dark soy sauce, oyster sauce, sesame oil, salt & pepper for at least 3 hrs. The pork would taste even better if it is marinated overnight in the refrigerator.
- Take the pork out from the refrigerator 1 hour before it is to be pan-fried.
- Heat up a pan with cooking oil.
- Add 6 tbsp all-purpose flour into a plate. Add 1 tsp garlic powder into the plate. Mix up the flour and garlic powder.
- Coat pork with flour mixed with garlic powder n pan fry it till cooked. Keep the marinating sauce.
- Wash pan.
- Heat up the pan and put a dollop of butter into pan. Pour the marinating sauce into it. Thicken the sauce with flour. Keep on stirring the sauce until there are no lumps. Pour over pan-fried pork.
- Roasted Vegetable
- Wash and cut up 1 head of broccoli.
- Peel of skin of 1 carrot. Slice it into 0.5-cm slices diagonally.
- Wash and cut up 1 small red capsicum.
- Wash and cut up 1 small yellow capsicum.
- Wash and slice 1 large potato into 1-cm slices.
- Arrange the cut vegetable on a baking tray, with the hard ones (potato and carrot) in the centre.
- Drizzle salt, pepper and olive oil on the vegetable.
- Roast the vegetable at 180 deg Centigrade for a total of 40 minutes.
- After 20 minutes, remove the capsicum and broccoli.
- Remove the carrot and potato after 40 minutes.
- Arrange the pork chop and roasted vegetable on a serving plate.
- The Pork Chop is ready to be served.
