Needs no introduction. I did the pork chops with Airfryer and the sauce in the pan. Pretty easy and yummy!
This sauce can be used to make butter crab and prawns too but you will probably need to double or triple it up.
- 600g of ½ inch thick Pork Chops (approximately 4-5 pieces)
- ½ tsp Sodium Bicarbonate/Baking Soda
- 1 tsp Salt
- 1 tbsp Sugar
- ½ tsp White Pepper
- 1 tsp Sesame Oil
- 1 tbsp Light Soy Sauce
- 1 tbsp Hua Tiao/Shaoxing Wine
- 1 Egg; beaten
- 1 tbsp Corn Starch
- 1 tbsp Oil
- 1 tbsp Corn Starch (mix with 1 tbsp cold Water into a slurry)
- 1 tbsp minced Garlic
- 50g Unsalted Butter
- 30 Curry Leaves
- 160g Evaporated Milk
- 4 tbsp Cooking/Heavy Cream
- 1/2 tsp Chicken Stock Powder
- 1 tsp Sugar
- 1/2 tsp White Pepper
- 2 Chili Padi; chopped
- Oil if deep frying
- Marinate pork chops with ½ tsp sodium bicarbonate, 1 tsp salt, 1 tbsp sugar, ½ tsp pepper, 1 tsp sesame oil, 1 tbsp light soy sauce, 1 tbsp hua tiao wine, 1 egg and 1 tbsp cornstarch. Leave it to sit for at least 1 hour.
- Preheat Airfryer for 5 mins at 400 degrees Fahrenheit or 200 degree Celcius.
- Airfry pork chops (need to flip in between) for 10-12 mins or till golden brown. Do not stack the pork chops.
- If deep frying, heat oil first and deep fry for 5-6 mins or till golden brown. Set aside and drain with paper towel.
- In a deep dish pan, saute minced garlic and curry leaves with oil for a minute. Add evaporated milk, heavy/cooking cream and butter. Let it boil a little and turn down heat.
- Stir in 1/2 tsp chicken stock powder, 1 tsp sugar and 1/2 tsp white pepper. You can add chopped chilli padi here if you like it spicy (I used it as garnish as hubby can’t take spicy).
- Coat pork chops in the sauce. Serve immediately!