1½ bowls of overnight rice
1 beaten egg
1 tsp salt
½ to 1 tsp of Maggi sauce (optional)
Pork Chop Marinade
2pcs Pork Chops (cut in half if necessary)
1 beaten egg
1 tbsp soy sauce
½ tbsp oyster sauce
1 tsp sugar
1½ tbsp cornstarch
1 tsp sesame oil
Deep Fried Pork Chop Ingredients
2 pcs marinated pork chops
80g all-purpose flour
2 beaten eggs
80g bread crumbs (mix with ⅓ tsp salt)
‘Orange’ Sauce
⅓ carrot (sliced)
⅔ tomato (cut into wedges)
½ onion (sliced)
2 tbsp cooking oil
2 tbsp all-purpose flour
½ bowl ketchup
½ bowl of water
½ tsp salt
2 tsp sugar
Instructions
- Defrost the frozen pork chops in the fridge overnight. Then brine them in a mild salt solution (aka brine) for around 30 mins. Dry them with kitchen towel.
- Except for sesame oil, in a large bowl, mix all pork chop marinade ingredients. Marinade the pork chops thoroughly. Then mix in sesame oil. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- Take the pork chops out of the refrigerator and let them come to room temperature for around 10 minutes.
- Dab the pork chops with a paper towel to absorb the extra moisture. Dredge each pork chop in flour and then dip in the beaten egg. Then add the pork chop to the bread crumb mixture and gently press the crumbs so they stick.
- Add enough cooking oil into the wok for deep-frying. Heat up the oil to 160°C. Deep-fry the pork chops for around four and a half minutes. Remove the pork chops and drain.
- Heat up the oil to 180°C over high heat. Deep-fry the pork chops for 1 minute until golden brown. Take out the pork chops and drain. If necessary, lay the pork chops on kitchen paper to absorb excess oil. Set aside.
- Add cooking oil to the hot wok. Crack an egg directly or add an beaten egg into the hot wok. When egg is almost set, add the overnight rice. Stir-fry over high heat until rice grains are separated. Season with salt (or Maggi sauce). Remove the fried rice into a baking tray. Set aside.
- Preheat the oven to 200°C.
- Wipe the frying pan clean with kitchen paper. Sauté the onion, carrot and tomato slices over medium heat for about 2 minutes. Remove the vegetables from the wok and set aside.
- Make the roux. On low heat, mix cooking oil and and 1 tablespoon of flour. After the two are well-combined, mix in another tablespoon of flour. Then add in ketchup and water. Keep cooking and stirring the sauce until a desirsble consistency is reached. Add in a tablespoon of water if the sauce becomes too thick.
- Season the sauce with salt and sugar. Taste and adjust the seasonings if necessary. Return the sautéed vegetables to the wok and mix well with the sauce.
- Lay the deep-fried pork chops onto the fried rice, followed by the orange sauce, and top off with cheese. Bake at 200°C for 12 minutes until the cheese is melted and the surface is slightly charred.
