Recreating a HK-style Vietnamese classic. Many of us grew up on this dish. Perfect if you have leftover oil from previous deep-frying. This recipe uses a salty green onion condiment to elevate the pork chop. If not using, then add more fish sauce and salt to the marinade.
Serves 2
Time: 🕰🕰
Effort: 💪💪
Ingredients:
Rice for two people
4 frozen pork collar chops from good farms
2 eggs
Good lettuce
3 green onions
Vegetable oil
Salt
For MARINADE:
1 stalk lemongrass
1 small chunk ginger
2 garlic clove
1 egg
2 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/2 teaspoon white pepper
2 teaspoon flour
1 teaspoon corn starch
Method:
1. Defrost pork collar chops and pat dry
2. Cut lemongrass, ginger, garlic into a fine mince, or blend in food processor
3. Combine with rest of the marinade and mix well
4. Marinate pork chops for at least one hour
5. Boil rice
6. Add oil to pan, until it is around 1cm high (not too much, so that it doesn’t actually cover the pork during frying
7. Bring oil to medium temperature, around 160’c
8. Fry pork chops in oil until cooked through and starting to colour
9. Turn heat up to finish frying at a high temperature, until golden brown⠀
10. Set aside to drain on kitchen towel
11. Divide spring onion into white part and green part
12. For the white part, slice diagonally and slowly fry in oil in a separate, clean plan until crispy; set aside but retain the hot oil
13. With the greens, chop finely and mix with the fragrant hot oil from the previous step, and half teaspoon of salt, to form the condiment
14. Fry egg in pan, adding a bit of the pork deep frying oil for extra colour and ‘evil’ factor
15. Slice pork chop and present on slices of lettuce
16. Place egg on rice
17. Spoon spring onion condiment over pork chops
Nat & E Homecooking 