Ingredients:
Pork chop 450g, minced garlic 1 tsp, 1/2 onion (shredded)
Marinade:
Amoy Gold Label Light Soy Sauce 1 tbsp, sugar 1/2 tsp, five-spice blend powder 1/4 tsp, rose wine or Shaoxing wine 1 tbsp, corn starch 1 tbsp
Seasoning:
Amoy Spice Vinegar 4 tbsp, Amoy Gold Label Light Soy Sauce 1/2 tbsp, worcestershire sauce 1 tbsp, tomato ketchup 2 tbsp, slab sugar 50g (crushed), corn starch 3/4 tsp, water 3 tbsp
Method:
1. Tenderize pork chops by chopping it with the back of the knife. Cut into pieces. Mix with marinade and marinate for 20 mins. Coat with corn starch.
2. Heat the pan with oil. Semi-deep fry pork chops until they are golden brown and done. Dish up.
3. Stir fry onion shreds and minced garlic. Add seasoning and bring to a boil. Add pork chops and stir well.