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
Instructions
- Pound the pork chop meat slices lightly with the blunt edge of a cleaver to tenderise the meat.
- 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.
- 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.
- Dish out and place on lettuce leaves and serve with cucumber slices.
