| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Pork, Ethnic, Posted-mm, Suzy, Untried |
6 |
Servings |
INGREDIENTS
| 6 |
|
Pork chops, bone in, cut in |
|
|
Half,pound with back edge of cleaver. |
| 1 |
tb |
Brown sugar |
| 1/2 |
ts |
Five spice fragrance powder |
| 1/2 |
ts |
Finely minced fresh ginger |
| 1/4 |
c |
Black soy sauce |
| 1 |
tb |
Rice wine or dry sherry |
| 2 |
|
Scallions, finely minced, include some of the green. |
INSTRUCTIONS
MARINADE
Marinade: Mix the marinade ingredients in a bowl; marinate chops for at
least 30 minutes turn from time to time.
Lightly dredge the marinated pork chops in 1/4 cup cornstarch. Heat oil in
a large skillet. Pan-fry chops, a few at a time, until they are golden
brown. Drain on paper towels.
Serve hot.
Source: The New Classic Chinese Cookbook by Mai Leung
Suzy's Hint: I like to use a plastic zip-type bag for marinating. It's
easier to turn the entire bag from side to side then using a bowl and
turning the meat piece by piece. It also keeps the marinade odor out of the
refrigerator...especially when you use a marinade with garlic.
Additionally, the bag takes up less shelf space than a bowl.
From the recipe files of suzy@bestweb.net
Posted to MM-Recipes Digest by SUZY <suzy@bestweb.net> on Sep 28, 1998
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