| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Ethnic, Pork, Posted-mm, Suzy, Untried | 6 | Servings |
INGREDIENTS
| 6 | Pork chops, bone in cut in | |
| Half, pound with back edge of | ||
| cleaver. | ||
| 1 | T | Brown sugar |
| 1/2 | t | Five spice fragrance powder |
| 1/2 | t | Finely minced fresh ginger |
| 1/4 | c | Black soy sauce |
| 1 | T | Rice wine or dry sherry |
| 2 | Scallions, finely minced | |
| include some of the | ||
| green. |
INSTRUCTIONS
1998 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,
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