Pork Steak Cantonese
Recipe Number: 610
Contributor: Snowy Owl
Rating: Recipe Unrated
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Serves:
4
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
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| Ingredients: |
4 small boneless pork chops, or pork loin chops
flour for dry coating
4 cups oil
? onion, cut into strips
1 teaspoon cornstarch solution
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Marinade:
1? tablespoon sake, (or dry white wine)\
1 tablespoon soy sauce
1? tablespoon cornstarch
2-3 tablespoons water
? egg white, slightly beaten
Braising Sauce:
1? soy sauce
1? teaspoons sugar
2 teaspoons fresh lemon juice
1? tablespoons catsup
? cup chicken stock
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| Cooking
Instructions: |
Pound the pork chops lightly to flatten slightly. Place the pounded pork chops in the marinade mixture and marinade for 2 hours.
Remove pork chops from the marinade, shake off excess marinade and dredge in flour. Shake off excess flour.
Heat wok with oil over high heat. Reduce to medium-high heat and deep-fry pork chops for 1? minutes on each side. Remove and drain well. Remove oil, reserving 1 tablespoon.
Heat the reserved oil in the wok over high heat. Add onion, stir 30 seconds. Return pork to wok with the braising sauce, except the cornstarch solution. Reduce heat to low, cover and simmer 2-3 minutes, turning the pork chops over once or twice. Thicken with the cornstarch solution, and serve over lettuce leaves, if desired.
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