Friday, November 02, 2007

"Easy Fried Pork Chops & Corned Beef with Cabbage"


for the pork chops:
  • 6 thin slices (1/2 kilo) pork chops
  • fine salt and ground black pepper
  • liquid seasoning, garlic flavor
  • a heaping cup of cornstarch
  • 2 cups cooking oil

for the corned beef with cabbage:
  • 2 tbsps vegetable oil
  • 3 cloves, minced
  • 1 medium (35 grams) red onion, minced
  • 1 medium (35 grams) red plump tomato, minced
  • 250 grams corned beef
  • 2 tbsps fish sauce
  • 1/2 tsp cracked peppercorns
  • 1 head (350 grams) cabbage, shredded
  • 1 cup water


Wash the pork chops. Pat dry. Lay in a tray.

Dust lightly with salt. Heavily sprinkle with ground black pepper. Drizzle moderately with liquid seasoning. Flip. Do the same with the other side of the pork. Set aside for a few minutes.

Heat a small pan. Pour the cooking oil. Heat thoroughly.

Meanwhile, put in a paper or plastic bag the cornstarch. Put the marinated pork chops. Put some air. Seal. Shake. Back to the pan, over medium-high fire, deep-fry one by one the pork chops until very light golden brown. Drain in paper towels.

In a wok, put vegetable oil. Heat moderately over medium-high heat. Saute garlic until golden brown. Follow with onion and tomato. Saute until soft. Put the corned beef, fish sauce and cracked peppercorns. Cook until liquid evaporates. Add the cabbage and water. Cook until veggie is done.

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