Butter Pork
This is one dish my sons LOVE.
No doubt about that.
Me, I love the crispy fried curry leaves coated in the buttery sauce.
You can substitute the pork with chicken fillet or even fish. The recipe calls for chops but I prefer to use shoulder meat as it is much tender and I cut the pieces smaller.
If you like your dish saucier you can add some milk and cook in a low heat.
Serve immediately as the fried meat tends to soak up all the gravy. I went for the drier version as pic above.
You can substitute the pork with chicken fillet or even fish. The recipe calls for chops but I prefer to use shoulder meat as it is much tender and I cut the pieces smaller.
If you like your dish saucier you can add some milk and cook in a low heat.
Serve immediately as the fried meat tends to soak up all the gravy. I went for the drier version as pic above.
600g of ½ inch thick pork chops
½ tsp sodium bicarbonate
1 tsp salt
1 tbsp sugar
½ tsp pepper
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp chinese wine (optional)
1 egg white
1 tbsp cornstarch
oil for frying
Butter sauce
1 tbsp oil
1 tbsp minced garlic
50g butter
20 curry leaves
80g evaporated milk
2 tbsp cream
¼ tsp chicken powder
¼ tsp pepper
10 chopped chili padi - your choice here, I went a bit crazy
50g butter
20 curry leaves
80g evaporated milk
2 tbsp cream
¼ tsp chicken powder
¼ tsp pepper
10 chopped chili padi - your choice here, I went a bit crazy
Marinate the meat with all the ingredients in A for one hour.
In a wok heat some oil and fry the meat until it turns golden brown. Set aside.
In another wok or pan, heat the oil in a moderate heat and saute the garlic till it turns light brown and add the butter, followed by the rest of the ingredients for the butter sauce. Add some milk if the gravy is drying up.
Add the fried meat slices and give it a good toss. Serve with warm rice.
Enjoy...jue
recipe from the meatman
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