淘大廚藝坊:京都肉排

morris_2007

京都肉排

材料:     豬扒450克, 蒜蓉1茶匙, 洋蔥1/2個(切絲)
醃料:     淘大金標生抽1湯匙, 糖1/2茶匙, 五香粉1/4茶匙, 玫瑰露酒或紹酒
1湯匙, 粟粉1湯匙.
調味料:    淘大鎮江香醋4湯匙, 淘大金標生抽1/2茶匙, 喼汁1湯匙, 茄汁2湯匙, 片糖50克(切碎), 粟粉3/4茶匙, 水3湯匙.
做法:




(1) 豬扒用刀背剁鬆, 切件, 加醃料撈勻醃20分鐘, 撲上適量粟粉.
(2) 燒熱油, 下豬扒以半煎炸至金黃色及熟透, 盛起.
(3) 炒香洋蔥絲及蒜蓉, 下調味料煮滾, 加入豬扒兜勻上碟.

Jing Du Style Pork Chop

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.