Approx. 400g pork chops – fat off – bashed to flatten and tenderise
1 ½ tbsp Shaoxing wine
1 ½ tbsp light soy sauce
¼ tsp of five spice
1 tsp cornflour/starch
1 tsp sesame oil
1 small egg
Mix together-
2 tbsp cornflour/starch
2 tbsp plain flour
Sauce
3 tablespoons tomato ketchup
1/2 tsp Suzie’s chilli oil or more (or a chilli oil you have)
3 tbsp hoisin sauce
3 tbsp of Worcestershire sauce
3 tbsp water
1 tsp sugar
¼ tsp of salt
2 tsp five spice
Vegetable oil (approx. 200ml)
Garnish - sliced spring onions
Method
Trim your pork chops of any fat and then using a mallet bash both sides of the pork chops so they are thinner (this tenderises the meat). Then cut each chop into 3 to 4 large chunks.
Then in a bowl put in the Shaoxing wine, soy sauce, five spice, cornflour, sesame oil and egg, mix with a fork well and toss in the tenderised pork chop pieces. Cover with tin foil or cling film and leave to marinate for at least 5 min.
In a wok or frying pan heat up enough oil to cover the bottom of the pan or wok. To test if the oil is ready, use the end of the wooden spoon and place it into the hot oil, bubbles should fizz around it straight away, that means it is ready! While the oil is heating up, coat your pork chops.
In the bowl of marinated pork pieces toss in the cornflour and plain flour, try to evenly coat each piece lightly.
Then drop each piece into the hot oil, do not over crowd the pot. It will probably take a couple of batches to fry them off. Fry till each side is crispy and flip with the tongs, it will take a couple of minutes on each side. Then put onto kitchen paper to absorb any excess oil.
Then in a wok or frying pan put in ketchup, chilli oil, hoisin sauce, Worcestershire sauce, water, sugar, sugar, five spice and let it bubble away, you want this to become thick and sticky so it will take about 5 minutes. Taste and season accordingly.
Then toss in your pork pieces and cook for another couple of minutes. Plate up and garnish with spring onions
