• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 500g boned pork chop meat or pork fillet (get the butcher to slice the meat to about 1.5cm thickness)
  • (A):
  • 5 cloves garlic, smashed
  • 5 shallots, smashed
  • 2 stalks lemon grass, smashed
  • 3-4 tbsp oil
  • Marinade:
  • 1 tsp light soy sauce
  • ½ tsp Chinese five spice powder (ng heong fan)
  • 1 tsp ginger juice
  • 1 tbsp sugar or to taste
  • 1½ tbsp fish sauce
  • ½ tbsp Worcestershire sauce
  • ½ tsp ground black pepper
  • ¼ tsp salt
  • 2 tbsp oil
  • 1 tsp sesame oil
  • Garnishing:
  • Lettuce leaves
  • Cucumber slices


  1. Pound the pork chop meat slices lightly with the blunt edge of a cleaver to tenderise the meat.
  2. Combine (A) and marinade ingredients together in a mixing bowl. Add in the pork slices and toss well to mix. Set aside in a plastic container to marinate for several hours or preferably overnight in the refrigerator.
  3. Heat three to four tablespoons oil until hot in a non-stick saucepan, then reduce the heat to low. Remove the smashed shallots, garlic and lemon grass from the pork chops and fry meat until cooked through.
  4. Dish out and place on lettuce leaves and serve with cucumber slices.

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