Cook Chinese...: 5-Spice Barbecued Pork Cook Chinese...

Cook Chinese...

Saturday, August 26, 2006

5-Spice Barbecued Pork

4 servings

1.5kg (3lb) lean pork chops
1/2 teaspoon five spice powder
1 1/2 tablespoons sweet sherry
1 1/2 tablespoon corn flour
2 tablespoons soy sauce
1 teaspoon finely chopped gingers
1/4 cup water- 1/4 cup water
1 chicken stock cube
oil for frying
salt, pepper

Trim chops, discard the fat and bones. Mix together remaining ingredients in bowl, except chicken stock cube, water and extra soy sauce; add chops, mix well. set aside two hours. Stir occasionally

Pour oil into wok or pan: oil should be 2.5cm (1 in.) in depth in wok. When hot, add marinated pork chops, fry quickly on both sides until golden blown and cooked through.

Remove pork chops from pan, cut into serving-size pieces, keep warm.

Combine in pan, water, crumbled stock cube and extra soy sauce, bring to boil. pour over pork. serve with Chinese mixed pickles scattered over. The pickles can be bought in cans or jars from Chinese stores, or you can make your own.


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